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Poppy Seed Bundt Cake II

Reviewed: Nov. 13, 2009
This cake has been my family's favorite for years and is expected to appear at every family get-together. I always use only 1/2 to 3/4 cup of oil and it is delicious and moist. I never bother to glaze it. We love the bit of crispyness the sugar gives the outside of the cake.
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8 users found this review helpful

Pineapple Bread Souffle

Reviewed: Oct. 15, 2010
I wanted to love this. I love pineapple, bread, and sweets. However it was just too sweet, and the texture and taste were not very good. I threw most of it out after a couple of days of picking at it.
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2 users found this review helpful

Microwave Bread and Butter Pickles

Reviewed: Oct. 15, 2010
Great recipe for a novice canner like me. Made delicious pickles and was very easy. Kept well in the refrigerator, though not for long because we quickly consumed them
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9 users found this review helpful

Best Ever Pie Crust

Reviewed: Oct. 15, 2010
I was never pleased with my pie crust until I tried this one. Flakiest crust I ever made. I rolled them out between plastic wrap, then wrapped and froze them for the holidays. They did tear easily when I was putting them into the pan but that isn't a problem with a one-crust pie. And considering the consistent flakiness of this crust I'd say it's a decent trade-off.
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3 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Mar. 24, 2011
Delicious sweet potato dish. My family dives into this one. We have a nut allergy in the family so I leave the nuts out of the topping. Still yummy
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8 users found this review helpful

Favorite Old Fashioned Gingerbread

Reviewed: Mar. 29, 2011
Dark, moist and tasty. We couldn't stop eating it. And it was easy. I predict I'll be making this a lot. I didn't have cloves and I changed the cinnamon and ginger to 1 1/2 teaspoons as others had recommended. A keeper.
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Traditional Osso Buco

Reviewed: Apr. 8, 2011
One of the best things I ever made. I planned to follow the recipe exactly but of course I did not. I didn't have veal shanks so I used beef short ribs. I added a diced celery stalk and doubled the garlic. I also put in a whole can of beef broth. It was quite soupy at first so the meat stewed rather than braised. but the end result was a wonderfully flavorful gravy. Also I cooked it much longer that recommended - almost 4 hours - I wanted very tender meat and maybe beef needs more time than veal I will be making this again. It is not too difficult and the result was pretty fabulous. Oh and I did not have fresh parsley for the gremolata so I just put a little dried parsley in as it cooked. Next time I will definitely make the gremolata. It sounds great.
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Vinegar Cookies

Reviewed: May 29, 2011
Crispy, flaky EASY goodness. I can see what makes this a go-to recipe. A few simple ingredients that you have on hand, a quick stir and they're done. I followed the recipe exactly except for adding a teaspoon of vanilla. No hand mixer involved, stirred 'em up by hand. Spooned up a walnut-sized piece of dough, lightly squeezed it into a roughly-shaped ball. I used parchment paper instead of a greased cookie sheet (who wants to wash a greasy cookie sheet?) They do spread, so leave some space between them; However, it didn't seem to hurt them if they ran together. Be sure to check them at 18 minutes. They can over-crisp quickly. I got most of them out of the oven when they were still pale and puffy-looking with just a little brown around the edges. Those I let brown more went flat and were too crisp. I plan to experiment using part brown sugar, part maple maple sugar, lemon and other flavorings with these. Seems like they would be pretty adaptable.
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