Stephanie Esposito Schiel Recipe Reviews (Pg. 1) - (13721439)

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Stephanie Esposito Schiel



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Light Wheat Rolls

Reviewed: Mar. 23, 2011
These were so yummy and so easy to make! I have been baking bread for quite a few years. I think I finally found my favorite roll recipe! I used 1/4 c. oil instead of butter and they turned out so light and fluffy! My three young sons loved them. Thanks so much for this recipe.
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Caramel Shortbread Squares

Reviewed: Dec. 13, 2010
THis recipe is a good start. My shortbread crumbled majorly and it was way too thick! I even pressed it into an 11 X 7" pan. I baked my crust and let it cool over night. My first batch of caramel burnt, so I had to start over. The second batch came out perfect and set up beautifully! I used about 10 oz. of milk chocolate bars and couldn't have probably used less, so I will try 6 ore 8 oz. the next time. These taste like Twix bars. The next time I will try a different crust recipe. I had no trouble cutting mine, except the crust falling apart.
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Dry Buttermilk Ranch Mix

Reviewed: Nov. 21, 2010
Pretty close to store bought. I used all the seasonings except for celery flakes, which I didn't have. For a dip, I used 16 oz cream cheese, 1/3 to 1/2 c. light mayo, 1 tsp. vinegar, 1 tbsp. milk, dash of worcestershire, and 1/4 c. of the dip mix. It is best if you let it set for a day or so. WE will see how the family likes it at our Tgiving dinner today!
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Photo by Stephanie Esposito Schiel

Marshmallow Fondant

Reviewed: Mar. 9, 2010
This was my first time ever tasting, working or making fondant and I think it was a success! I used my kitchen aid and used shortening for greasing everything down. Wasn't sure it was going to come together, but it did. I colored it while it was still warm and it did beautifully! not going to cover a whole cake for my first time, just accents, but I am excited to try it! Will post pics after cakes are done this weekend.
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Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Oct. 25, 2009
This was my first time making a pumpkin pie from fresh pumpkins and I think it was a success. I used about 1 1/2 tsp. pie spice (that is all I had left) and about another tsp. of cinnamon. We don't like ours pies super strong on the spice, so it was perfect! I have only tasted some of the filling that was left over that I baked in muffin cups, but it was yummy. We will see what the crew says after the pie is completely cooled. At least I know exactly what went into my pie!
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Easy Focaccia

Reviewed: Aug. 25, 2009
A great base recipe for creating whatever type of focaccia you want! Today was the first time I made it and I used some fresh minced garlic and dried parsley, and some fresh grated parmesan cheese in the dough. Then I sprinkled some salt on the top before baking. Next time I will try something else! I think I will use it for a sandwich tomorrow.
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Chantal's New York Cheesecake

Reviewed: Aug. 4, 2008
Made this for my fil's birthday and everyone loved it! I did only use 2 eggs, and 2 Tbsp. of flour and it was dense, but still creamy and yummy! Definitely a keeper in my box.
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