clotus Recipe Reviews (Pg. 1) - (16027711)

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Reviewed: Sep. 22, 2012
FABULOUSLY EASY...just a couple things, i melted the butter and put it in a spray bottle which was much quicker and easier plus i used half the butter. second i add a tsp of cocoa to my nut mixture i find it adds a bit more body to the taste i love it..make your syrop first and put it in the fridge to get cold before you port it on the hot baklava that way it doesn't get soggy..
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Pecan Pumpkin Pie I

Reviewed: Nov. 23, 2012
Love it!! I did use only brown sugar and since my pie plate is 91/2inch i use and extra 1/4 of pecans. I also did chop about 1/2 of them which was great because you could still cut through it but you could see some whole pieces as well.. BUT MAKE IT AND PUT IT IN THE FRIDGE FOR OVERNIGHT SO IT IS COMPLETELY SET AND SOLID ..ALSO I TOPPED WITH WHIP CREAM AND ADDED SOME SUGAR AND ORANGE SEXT TO THE WHIPPED CREAM..IT WAS AWESOME PERFECT BLEND OF PUMPKIN AND PECAN
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Soft and Chewy Peanut Butter Cookies

Reviewed: Jun. 9, 2015
I changed enough in this recipe that I would say it's a different recipe but he was a great base to start I only change things because I didn't have the right ingredients so to start I don't like white sugar and I didn't have any brown sugar so I used honey 3/4c honey plus 1/4 c brown sugar then added additional 1/4 flour and some vanilla plus 3/4 c regular peanut butter this recipe yielded 3 doz cookies
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Carrot Cake III

Reviewed: Feb. 19, 2011
Delicious!!. it's light and fluffy and moist...I would rate 5 star but I too change a couple of things..3/4c oil & 1/2c apple sauce aswell 1c brown sugar , 1/2c white & 1/4c apple butter , I also added 1/2tsp nutmeg. Instead of using a cake pan i made xlarge cupcakes it made 12 full cups and baked 25 min I tweeked the icing as well and halfed everything but the cream cheese
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Fluffy Raspberry Torte

Reviewed: Sep. 2, 2010
Fabulous...I thought it might to sweet but it's just right ..ccreamy and fluffy just a hint of tart from the raspberries. I did make a couple adjustments I use brown sugar in the crust with a dash of cinnamon and clove , it adds a hint of depth ..I cut the recipe in half and use a 7" spring form and used the extra whip cream on's a very full pan..but a great recipe, cant wait to try it with other fruit!
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English Muffins

Reviewed: Dec. 15, 2010
the first 2 times i tried this recipe they didn't turn out. they were heavy and there was no nice air bubbles that make english muffin so good..i have just made my 3rd batch and i think i have figured it out.. my adjustment are also designed fordry air & high altitude baking ...#1 use bread flour not all purpose, #2 i use honey not sugar, #3 i cut the yeast by 1/4- 1/2 tsp use luke warm water to slow rise, #4 i kept my kitchen at 73 degrees F, #5 when you add shortening DO NOT MELT FIRST(put in with flour andmix well with beaters, #6 punch down half way thru first rise, #7 once you place on cookie sheet for last rise place in a plastic bag...#8 when cooking on a cast iron fry pan heat pan to med heat then turn down to just above low to get a full 15-20min cooking time without too much browning..they taste fabulous i can't stop eating them..!!
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