Nancycs Profile - (13625903)

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Recipe Reviews 9 reviews
Tiger Butter II
I make this every year. It is rich so the pieces cut small is ideal. I often use white almond bark and then a blend of chocolate chips (3/4 lb) and chocolate almond bark (1/4 lb). I have also used all almond bark but it is not quite as good. I have also used creamy peanut butter but the little bits of peanut add that little extra. It just depends on what I have on hand and that is why I vary it, but the point is you can vary it and it still works!

0 users found this review helpful
Reviewed On: Dec. 12, 2013
Carrot Cake III
This is a very moist carrot cake. I omitted the pecans only because my husband doesn't like them. Otherwise I made it just as written. We liked the frosting too. It was plenty for a 9 x 13 pan cake. I will make this one again.

2 users found this review helpful
Reviewed On: Sep. 18, 2012
The Real Chicago Deep Dish Pizza Dough
I know I changed a little bit in this recipe (oil type and how I made it rise) but I thought others might benefit from what I found out since there are only 2 other reviews. I really wanted to try this crust but I didn't have the 6 hours to wait so I put it in the oven with a pan of boiling water so it would double in size in the time I had (about 3 hours) and it did work. I am sure the slower 6 hour rise would only make a better crust but I did not have the time. I also used canola oil since that is all I had and using corn oil may improve it as well. I plan to try that next time. I didn't have a deep dish pizza pan so I used a pizza stone and a stone with edges so I had a little more of a deep dish and a more normal type crust (I doubled the recipe so I had enough for 2 pizzas). I pre-baked the crust. This made for a crust that was a little crispy on the bottom. If you want a softer crust I imagine you wouldn't want to pre-bake it. I did find that my cheese got really brown though so you might want to add the cheese a little later, especially if you are not pre-baking and want the cheese on top for a more traditional pizza. I added basil and garlic to our crust before baking. We enjoyed this crust and we will make it again.

7 users found this review helpful
Reviewed On: Aug. 31, 2012

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