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Barbeque Tempeh Sandwiches

Reviewed: Aug. 16, 2013
It was pretty good (my first tempeh ever). I made my own BBQ sauce using tomato sauce, agave and spices. Instead of putting it on a bun, I used it as a topping for a baked sweet potato. Very healthy!
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White Almond Wedding Cake

Reviewed: Jul. 31, 2012
I did not care for this recipe. It's dense and gummy, with a raw flour taste. I have a degree in baking and pastry, and do a lot of cakes, so it's not that I don't know what I'm doing.
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2 users found this review helpful


Reviewed: Dec. 6, 2010
Love this recipe! Made a batch to dip pretzel rods in, rolled them in toasted coconut and chopped macadamias, and drizzled with dark and white chocolate. Yum! Makes a big batch though. Use a 4qt saucepan at least. I cooked it to 248, because my Calphalon pot would hold enough heat to account for taking it up a couple of degrees.
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5 users found this review helpful

Grandma's Old Fashioned Tea Cakes

Reviewed: May 23, 2003
I don't usually care for sugar cookies, but I volunteered to bake 6 doz. for an event at my son's school. I tried 2 different recipes, and this one was awesome! I like nutmeg, so the flavor was perfect for me. If nutmeg isn't your thing, try substituting 2 tsp. of lemon, lime, or orange zest. Also, I added 3T of sour cream with the butter. It makes for very tender pastry. Since it's a fairly soft dough, chill as long as possible (I did overnight) so that you have to use a min. amount of flour for rolling. Better yet, roll between 2 sheets of waxed paper, remove the top sheet, cut the shapes without removing them, and put the whole thing in the freezer for a few minutes to get them good and stiff again. They will pop out easily and the scraps can be re-rolled over and over since no flour was added in rolling.
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Hawaiian Bread I

Reviewed: May 22, 2003
I made fabulous sticky buns out of this dough. Put in bread machine on dough cycle. Roll out into a rectangle, spread with filling: 1/2c soft butter, 1/4c flour, 3/4c brown sugar, 1T cinnamon mixed together. Roll-up and cut into 1" slices. Spray 2 pans (9x13 each) with Pam. Spread caramel topping in pans: 1c melted butter, 1+1/2c brown sugar, 1/2c corn syrup. Sprinkle chopped macadamia nuts and coconut over topping. Put rolls in pans, cover and let rise until double (30 - 40 min). Bake at 350 for 30 to 35 min. Let cool in pans 5 min, turn over onto a platter or cookie sheet covered with parchment and let caramel run over rolls before removing the pan. Seriously decadent...people are begging for more.
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74 users found this review helpful

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