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Kulich (Russian Easter Cake)

Reviewed: Apr. 30, 2013
We are Russian and make Kulich every year to be blessed in our Easter basket on Pascha (this year on May 5, 2013). Usually making it is an all day, arduous process that is done on Great and Holy Saturday, and there's a much panic around "will it come out"? I made this recipe last night (a week early) and not only could I make it with ease, it didn't take all day! Additionally, it was WONDERFUL! It tastes and feels just like the more complicated versions. The only things that I thought were "off" were at step 6 and 8. I needed way more than 2 1/2 cups of flour. It was still more batter than dough until I added another cup (estimated). It was still very sticky when I turned it out to knead, so the kneading in step 6 added another 1/2 cup... All in all, I used 4 cups (which is what my more complicated recipes also calls for). Also, at step 8, I used a variety of can sizes and found that the narrower can produced a nice tall loaf with a "muffin top", which I like. But the shorter cans made the loaf look more authentic. I will say though, they were much smaller than I expected. Next time instead of 4 small loaves, I will do what I usually make, which are two loaves in 12-16 oz coffee tins.
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Mom's Buttermilk Pancakes

Reviewed: May 18, 2012
I may have rated these years ago, but they are so good I have to do it again. Just making a quadruple batch right now as the kids are getting ready for school - it was a special request from my graduating senior. This might be the biggest thing he misses when he goes off to college. The only thin I do different is use salted butter instead of adding salt - it's perfect every time.
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3 users found this review helpful

Hot Mustard Pretzel Dip

Reviewed: Oct. 2, 2010
Soooo easy and yummy! I added 2t of brown mustard seeds and family gobbled it up in about 10 minutes flat with french baguettes.
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Moist Yellow Cake

Reviewed: Aug. 21, 2010
I made this cake last weekend and am about to do it again - it was great. I scaled it to make 2 8inch (by 3inches) rounds and found there was still enough left over to make one 6inch round (by 3inches). I torted the 8 inch rounds and had a 4 layer frosted cake (big hit with the kids), and took the 6 inch and soaked it with Kahlua and chocolate/cocoa powdered top (big hit with the adults). I used cake flour instead of all purpose and Wilton's Cake Release instead of grease/flour combo for preparing the pan (I always use this and it's always perfect). Also due to the depth of the cake used baking strips around the pans (the one's you wet and wrap around the pan to make it bake evenly). If you use cake flour, make sure you convert the amount so you have enough (for every 1 cup of all-purpose flour, use 1 cup + 2 Tablespoons of cake flour).
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5 users found this review helpful

Marshmallow Fondant

Reviewed: Aug. 20, 2010
wow - this is really easy and really good - way easier than doing it from scratch.
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Boilermaker Tailgate Chili

Reviewed: Jan. 17, 2010
Took 1st place at the church chili cookoff with a modified version of this - ditched the red bell pepper, used 3 lbs pot roast and 2 lbs boneless pork rib instead of ground beef - seared the meat first and then baked it a long time so I could pull it appart. Used fresh serranno pepper as the fresh chili pepper. Made double bulk in a huge cast iron cauldron.
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Russian Tea Cakes I

Reviewed: Feb. 24, 2006
I'm a first generation Russian/Ukrainian - American and my husband is a "right off the boat" Russian. I have used this recipe (slightly modified using pecans instead of almonds, and a little less flour, at 310 degrees) for several years now at our church's annual Old Country Christmas bake sale. We are a Russian Orthodox, and to us Old Country means THE old country, not country-western, and people visit our sale to find those "real homemade ethnic" baked goods. This has always sold out on the first day, even when I make 100 dozen. It doesn't get much better than this!
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637 users found this review helpful

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