RBee Recipe Reviews (Pg. 1) - Allrecipes.com (14845654)

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Buttery Soft Pretzels

Reviewed: Apr. 24, 2012
Fabulous! My modifications include: using molasses instead of sugar to proof the yeast and half the sugar called for in the recipe for the dough. I've tried both dipping the pretzels in a hot water solution - as suggested - and in boiling water, as other recipes suggest. I prefer this method (hot water). It doesn't stop the pretzels from rising more in the oven (as the boiling method does), but I like the texture of the finished product better - slightly crispy on the outside and soft on the inside (as opposed to more chewy on the outside). They are absolutely divine fresh out the oven - but it's hard to stop at just one!
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Best BBQ Shrimp Ever

Reviewed: Apr. 24, 2012
Really good - we like these in some tortillas or lettuce wraps with some rice. I didn't have chili sauce, but I did have a hot-sauce flavoured ketchup - so I used that with about a tbsp of Siracha hot-sauce to kit it up a bit. The sugars caramelize nicely on the bbq.
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Jay's Signature Pizza Crust

Reviewed: Apr. 24, 2012
Great recipe - very easy and so worth the little bit of extra time it takes to prepare (vs. store bought). Mine looked nothing like the photo, however - which looks like it's thing crust and maybe a little crispy. Mine came out a little chewier than this crust looks - which was perfect by me! All thumbs up in my family. I added about a 1/4 cup of a sourdough starter I had in the fridge and it turned out great.
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Photo by RBee

Cookie Press Shortbread

Reviewed: Dec. 9, 2012
I used this as my first cookie press recipe - and they pressed great! I didn't play around with ingredients on my first try, just wanted to see how they would work out. I used unsalted butter and wished I'd tossed in a pinch of salt to balance out the flavour a bit. They are nice and soft and melt in your mouth - but they are a little floury tasting. I think I might try a bit of a blend with a different flour, like rice, on my next try. Lots of compliments on them, though - thanks for the recipe!
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