finally_danielle Recipe Reviews (Pg. 1) - (13360362)

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Slow Cooker Sweet Potato Casserole

Reviewed: Dec. 11, 2009
I lost my old recipe for sweet potato casserole, and this one is now my new favorite. Admittedly, I do often change the recipe slightly, but not because of any fault in the original. My changes: I omit the orange juice and instead add a layer of canned manderin oranges between the middle of the sweet potato mash; I sometimes increase the brown sugar and pecans a little; I bake it in a casserole dish for 40 mins. Yummy!
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Quick and Easy Pizza Crust

Reviewed: Nov. 8, 2009
I pulled up this recipe in an emergency: I had 50 minutes to get a pizza ready from scrath. The recipe was simple, fast, and the dough was easy to work with. It was not the best crust I've ever had, but it was good. We'll be using this recipe again!
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Cinnamon Rolls I

Reviewed: Jun. 20, 2009
This recipe is worth a try! I have made these cinnamon rolls every weekend for the past month. They are fairly simple to make and come out very nicely. They have enough stuffing to be sweet and the dough comes out short and chewy, just the way I like them. I disagree with the reviewers who say they aren't gooey enough. They're about middle of the road--potent and a little wet, but not soupy. I haven't changed anything, except one time I increased the butter to a half cup. This didn't really improve the recipe, so I abandoned that innovation. Also, I have just been letting the buns rise for 40 mins, then cooking them, rather than refrigerating them the night before. (I'm impatient!) Once they are cool, I slather them with vanilla icing.
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Cranberry Sauce

Reviewed: Dec. 4, 2008
This was my first attempt to make cranberry sauce. It was amazingly simple and delicious. I spent only 15 minutes in front of the stove! I am now wondering why ever bothered to eat canned cranberry sauce. Some reviewers have said it was too runny. So I cut the orange juice down to 1/2 a cup. However, I soon found it needed more liquid. I added another 1/4 cup to thin it out. So personally, I would put the whole cup of juice into the sauce at the start, and then keep it on the heat until it reaches the desired consistency.
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Cranberry Nut Bread

Reviewed: Dec. 4, 2008
I tried this recipe for Thanksgiving. It is the best cranberry bread I have ever made. What stood out: this bread had a nice blend of sweetness and tartness. Even more important, it had perfect texture. It was tender, but it held together. I even managed, with great care, to put slices into the toaster the next day.
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