Lulu Recipe Reviews (Pg. 1) - (16026191)

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Indian Naan II

Reviewed: Jul. 13, 2011
Amazing recipe - so soft and yummy! The ghee can be purchased pretty cheap on Amazon, and it makes a difference so I suggest using it. It doesnt have to be refrigerated, so you can store it in your cupboard like cristco but its healthier and tastes like butter, just lighter in flavor and texture. A broil on high in the oven works great, just turn it when it starts to get brown. A must have with hummus, or can make a sweet treat by topping with jam.
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6 users found this review helpful

Ultimate Maple Snickerdoodles

Reviewed: Jun. 13, 2011
Great recipe. I never use margarine - trans fats are terrible, and butter tastes better = easy choice. :) Since they were maple cookies, I used maple syrup instead of the white sugar. It made the batter more rich, and the cookies were wonderful with perfect texture. You can make your own maple sugar by boiling down your pure maple syrup, pouring it out on parchment paper or a candymaking mat and letting it cool. It will make crunchy/breakable sugar pieces. But frankly, if you replace all of the sugar with pure maple syrup, it leaves a nice maple flavor already. I end up usually using cardamon sugar mix for the top (organic evaporated cane juice, cinnamon, cardamon). You want your batter to be too sticky to make a ball with your hand at first - this make for the chewy texture after baked. You use a few spoons to scoop out batter, and drop it into the sugar mix. You pinch a little sugar mix ontop of it, then you can roll it around in the sugar without half the mix ending up on your hand. Just keep dropping in the dollops and coating with sugar. If your dough is easy to roll balls before you coat with sugar, its probably too dry =/
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Mrs. Sigg's Snickerdoodles

Reviewed: May 26, 2011
These were great. I agree with other reviews that this should be hand mixed. I have a powerful Bosch mixer, and the cream of tartar and eggs will fluff up to much if you let it run to long. Perfect texture with and hand stir. Cream the eggs/sugar/vanilla/shortening/butter, then sift the rest of the ingredients and combine ingredents then Leave It Alone! Leave the mixture nice and wet, dont give in and add more flour. Put drops off it onto a plate with plenty of sugar and cinnamon, sprinkle and little on the top of the dollop then you can roll it with your hand without getting sticky. If you dont overwork it, and you dont add more flour to make it easier to work with, you get the PERFECT texture. Take it out after 8 minutes and let it finish on the cooling rack. it will seem really soft, but it stiffens right up as it cools.
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No Bake Cheesecake I

Reviewed: May 12, 2011
This recipe was good :) I whipped up the heavy cream and sugar first, then added the cream cheese without turnng the mixer off when it was stiff. Worked great, and easier then folding and doing them seperately. I make a different cruts, you can use a shortbreat cookie recipe and bake it first and it's a nice touch. I also cooked a strawberry raspberry topping, so didnt add the lemon - the topping was enough contrast/tart. It doesnt need 2/3 cup sugar - half a cup was plenty. Really is a nice recipe to go to and play around with :)
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