dmlichnerowicz Recipe Reviews (Pg. 1) - Allrecipes.com (13806474)

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Simple Scones

Reviewed: Jan. 2, 2011
I heart these scones!!! The sour cream makes them more moist than typical scones (which both my husband and I love). Key is to not work the dough too much, or it loses that nice crumb when baked. Every time I make these, we share with the neighbors, who absolutely adore them, too! I find they don't taste very good the next day (they get soggy really fast), but since they don't usually even have a chance to cool, I still give them 4 stars! I made a mistake with one batch: do not use fresh fruit mix-ins. I tried frozen blueberries, and I had a sticky mess of dough that didn't bake up right. Only use dried fruit!
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2 users found this review helpful

Morning Glory Muffins I

Reviewed: Jan. 1, 2011
These are the best muffins ever! My picky husband, family, and neighbors love them! They freeze well, travel well, and are almost just as good several days later as they are fresh out of the oven. I make mine with applesauce instead of apple butter, to cut down a bit on the sweetness, and I go easy on the sugar. I also a sprinkle of flax seed, and I mix the wheat germ and walnuts right into the batter, rather than sprinkling on the top. Store leftovers in the fridge, not on counter, so the fruit doesn't end up turning and giving them a sour smell and taste, if they last that long!
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Four Spice Crackles

Reviewed: Jan. 1, 2011
These are decent, but not my favorite spice cookie. There's just a little something lacking, despite the large amount of spices used...I suspect that the shortening taste is the problem. Next time I'll try using butter-flavored shortening, if I make them again. The cookies do hold their shape nicely and the dough is easy to work with. I recommend only using the coarse sugar (I used Sugar in the Raw) to roll the cookies for that perfect finishing crunch.
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4 users found this review helpful

Chrabeli (Swiss Anise Crescent Cookies)

Reviewed: Dec. 21, 2010
This recipe has nice flavor, but did not turn out as traditional chrabeli should. I had to add well over an additional cup of dry ingredients (combination of flour and powdered sugar) to get the right consistency. I left the cookies out for the recommended 24 hours, but they could have gone closer to 36. I baked just as directed, forgetting the old trick I had been taught to bake them at a lower temperature and crack the oven door. Had I done this and let them set longer than the recipe directs, they would have risen during the baking process, giving the "feet" chrabeli are supposed to have. As it was, these ended up plump little cookies with no feet. My husband enjoys them, and they are good for dunking, but the recipe should be tweaked to add more dry ingredients and alter the baking style to get the traditional feet.
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8 users found this review helpful

Pasta Rustica

Reviewed: May 3, 2010
This is a keeper! It takes very little prep work other than roughly chopping veggies, contains staples I usually have on hand anyway, and the smell of the bacon and tomatoes cooking is heavenly! I emptied the bacon grease to cut down on the fat but didn't clean the pan our before cooking the onions to keep some additional flavor. I also added a splash of red wine to make the flavor a little heartier and mushrooms for more texture. We were out of Parmesan, and it's just great even without cheese. My husband, a meat and potatoes kind of guy, loved this and had seconds (and he's on a diet!) I advise against using spaghetti noodles...the rotini or fusili make it easier to get the veggies and pasta together in one bite.
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6 users found this review helpful

Whole Wheat Beer Bread

Reviewed: May 2, 2010
This bread comes out fantastic every time! I was out of brown sugar, so I made my own with white sugar and molasses. Between the blackstrap molasses and beer, it has a great hearty, slightly sweet flavor. I baked it in a stoneware loaf pan which made the crust tender but a little crispy. I prefer a wheat beer over a darker lager for this bread. It's easy to adapt with different herbs and cheeses, depending on what you're serving with it. I blended Cheddar cheese and fresh cilantro for a Southwestern-style bread alongside chili. another variation that works well is Asiago and Parmesan with Italian herbs. Delicious!
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4 users found this review helpful

Arrabbiata Sauce

Reviewed: Sep. 26, 2009
Super quick, common ingredients, great flavor. The onyl drawback is that is is all made stove-top, so make sure you have enough pans. Great recipe!
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1 user found this review helpful

Brooklyn Girl's Penne Arrabiata

Reviewed: May 10, 2009
What a great recipe for a night when I had NO idea what I was going to make! This calls for basic pantry staples, is quick and easy, and tastes great! I only had a 14.5 oz. can of tomatoes, so I doubled the tomato sauce and added some oregano. Eve with only one can of diced tomatoes, it had great texture and flavor! My husband is very particular about his pasta sauce, and this was a hit with him. This recipe is definitely being added to my recipe box for future use.
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