pwwong2 Recipe Reviews (Pg. 1) - Allrecipes.com (13321429)

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Good Old Fashioned Pancakes

Reviewed: Dec. 24, 2010
Excellent recipe that yields thick fluffy restaurant looking pancakes. I used Metric measurements and followed it exactly. It looks like pancakes from pre-mix and the texture is quite tender. If you don't have a griddle, use a normal pan over low fire but cover it with a lid for 1 min on each side. This helps to trap the heat, allowing it to cook faster without getting burnt so easily. I found this method when I was learning how to make Japanese stuffed pancakes with red beans (Dorayaki) and found it useful to control the heat without a griddle.
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Shortbread Cookies II

Reviewed: Dec. 24, 2010
I tried it with the cookie press and it required no refrigeration. Crisp, buttery, light! Perfection with such simple ingredients. Not floury at all like those recipes that call for icing or confectionery sugar. Bake till its pale but slightly brown on the edges. If its brown all around, even the slightest brown in the center it will start to have a burnt taste. Yielded 140 Wilton cookie press cookies.
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Banana Banana Bread

Reviewed: Jun. 21, 2011
Before our family trip, we had too many eggs so I froze them beaten and poured into ice trays. 50 grams equals 1 egg without shell. I used the eggs in this recipe and added a touch of vegetable oil for good luck. I find that with the vegetable oil, it will keep the bread more moist for a day or so longer. This bread is amazing. Not because I am a good baker but the recipe is perfect. The bread is incredibly soft and the crust is not too thick. Very good recipe.
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Pumpkin Bread IV

Reviewed: Jan. 24, 2012
It is springy, moist and has a nice tender texture. I added 100 gram more pumpkin because the can of pumpkin I used is a 30 oz / 850 g can so I just threw it in. The canned pumpkin was sweeten so I used 600 gram of sugar instead of 800gram. It was still sweet, so I can't imagine using the full amount.
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