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French Baguettes

Reviewed: Jul. 10, 2010
Terrific! I made a few *minor* changes, but not out of any impression that the recipe wasn't fine as-is. Besides hand-kneading, I also let the sugar, yeast and water mingle for about 15 minutes with about 1 cup of flour before adding the salt and remaining flour. I can't for the life of me find my pastry brush, and I thoughtlessly let these rise in a glass pan, so instead of doing the egg wash or using the "ice cubes" method I flicked water onto the loaves just before I put them into the oven. I baked at 400° for the first 10 minutes to make the loaves "spring", then turned it down to 375° for the last 10 minutes. They look fantastic and taste wonderful; this is springy, fluffy, yummy bread. Thank you!
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Lemon Curd

Reviewed: May 22, 2010
The first time I made this, I made it exactly as the recipe stated, and it was delicious. It tasted just like I remembered the lemon curd in Scotland. The second time, I was in the mood for some chocolate, so I subbed orange juice & rind for the lemon and added about 3 T cocoa powder. Oh my goodness. I know what I'm using for frosting on my next birthday cake! It tasted just like a Terry's dark chocolate orange, but didn't hurt my mouth the way those sometimes do. Yum!
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Easy Pie Crust

Reviewed: Oct. 28, 2009
I've made this twice, once for mini fruit pies and once for beef pies. The texture and flavor were good, but both times we ended up with pretty severe indigestion. Not sure if it was coincidental, but I'm not exactly keen to find out.
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Spinach Balls

Reviewed: Oct. 28, 2009
Made these with a box of chicken stuffing that had been lurking in my cabinet for a year. They were so good I caught my cat eating one, but since she's gluten-intolerant I had to tear it away from her. Very nice.
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Oatmeal Chocolate Chip Cake

Reviewed: Sep. 3, 2009
Doubled the cocoa and added a teaspoon of vanilla. Absolutely delicious.
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Amish White Bread

Reviewed: Aug. 30, 2009
I've made this three times now; the first two times, I was pretty lazy and used half all-purpose flour and half whole wheat flour, no baking stone, glaze or steam, resulting in dense though entirely edible loaves (I kneaded the second batch for about 20 minutes, and that seemed to help). The third time I decided to go all out and used bread flour, as well as a baking stone and a pan of hot water for steam, and what a difference it made! Half of the batch was used for *terrific* sandwich rolls (my incredibly picky and, at that point, fairly suspicious boyfriend said they tasted store-bought), about a quarter for some spur-of-the-moment cinnamon rolls, and the last quarter is baking now into a glorious, crusty loaf with an egg yolk wash. This one's a keeper.
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Sky High Yorkshire Pudding

Reviewed: Jul. 27, 2009
I made this all in one pan (I'm a big fan of the middle piece), and thought it was great. The eggs made the pud plenty flavorful without any added salt (but then, I don't generally salt my food). I will definitely use less oil next time, though.
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Boston Baked Beans

Reviewed: Jul. 8, 2009
Very nice! I used pinto beans instead of navy, added a *grunch* of garlic and a little bit of sriracha, left out the molasses because I didn't have any and used about twice as much mustard powder. Since I'm the only bean lover in the house (oh no, I have to eat an entire batch of beans!), I also tried a bowl diluted with water and a tiny pinch of chicken bouillon granules, and it made for quite a tasty soup.
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Shieldzini

Reviewed: May 24, 2009
I use slightly less sugar and add strips of sushi nori and some crab stick (cut a few sticks to taste in half and separate the strands, then scatter over cucumbers before adding dressing). Learned the recipe from a Chinese friend.
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