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Taffy Apple Salad I

Reviewed: Nov. 27, 2013
Whole family loved it!!!!
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Todd's Famous Blueberry Pancakes

Reviewed: Nov. 17, 2013
Pillowy and tender. Even without the blueberries. I used 1/4 cup whole wheat flour, instead of just using regular flour. I also added a tablespoon of wheat germ. I added a few more splashes of milk to the batter. I served them with strawberries and whipped cream. Great recipe!
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Pizza Crust for the Bread Machine II

Reviewed: Oct. 12, 2013
This is a great recipe. I used bread flour & whole wheat flour in equal parts & added 2 tbsp of wheat germ. Other than that I followed the recipe. Since I used my bread machine all the rising is done for you. I rolled & stretched it into two 12" pizza crusts. I knew I was supposed to let it rest & rise again but time was short. I brushed it with olive oil & Italian seasoning, poked it with a fork all over before pre-baking at 400° for about 10 mins. After browned I added my sauce and toppings. I baked it at 450° on the highest rack in the oven until the cheese was a little browned. What I got was 2 very tasty pizzas and another chance to sneak wheat germ into the kids food. Much better than take out for sure.
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Roasted Sweet Potatoes & Onions

Reviewed: Jan. 27, 2013
Great recipe for savory sweet potatoes. I added some Italian seasoning, (Rosemary,basil, oregano)and since I didn't have amaretto I used 1/2 a teaspoon of almond extract. Everyone loved it. Thanks for this recipe!
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Shortbread Crust

Reviewed: Jan. 10, 2012
Excellent. I used it for a lemon meringue. If you wanted a nice thick crust this portion makes one thick, delicious crust. Or two thinner crusts. I placed it into my pie pan, put saran wrap over it and then pressed it using another pie pan. The crust came up over all the sides and made this awesome thick crust with a very thick and pretty border. Did I mention it was delicious?
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Lemon Meringue Pie III

Reviewed: Jan. 7, 2012
The first time I made this pie the filling tasted like eggs because I didn't really know how long to cook the sugar/cornstarch/water mixture after tempering in the egg. The recipe just said to let it come to a boil again after incorporating all the egg. I had to throw the whole pie away. On my second try, I cooked the mixture over low/medium heat while constantly stirring for almost 10 minutes. And it got this very tart, lemony sweet flavor to it with a perfect consistency. The meringue wept a bit on both tries. But it was minimal and the 2nd pie was a hit. And now I know how to make a lemon meringue. Thanks.
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