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Clone of a Cinnabon

Reviewed: Jun. 26, 2014
I've been making these for over 10 years every Christmas and Easter. they're a family favorite! I used to make the dough in the bread machine and it came out great. Now I use my Kitchen Aid and they still come out great! I love the filling too. I always double the icing because everyone loves it so much. This recipe got me interested in making breads from scratch. Thank you!
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Original Irish Cream

Reviewed: Jun. 26, 2014
This recipe is very similar to the one in the Eagle Condensed Milk cookbook. Except that one includes eggs. Without the eggs, it's a little thin (pasteurized eggs eliminates the threat of salmonella). As written, beware- it is very strong!
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Apple Pie by Grandma Ople

Reviewed: Jun. 26, 2014
I make this apple pie all the time - but never understood pouring the sauce over the crust like the directions say. I did it that way the first couple times and it was messy and felt a little wonky. Now I pour it over the apples and then put the crust on top. Perfect.
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Soft Oatmeal Cookies

Reviewed: Jun. 26, 2014
Hands down the best oatmeal cookie recipe out there. When I broke out this recipe a few months ago my daughter was so happy - it brought back great memories for her. It's the only oatmeal cookie we make where I work - the previous recipe has been retired.
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Jun. 26, 2014
Love! When I want to bake for my daughter-in-law this is what I make. she loves these. And it's so easy to put together and I always have everything on hand to make it. Perfect!
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Downeast Maine Pumpkin Bread

Reviewed: Jun. 26, 2014
I bake this bread once a month and it always comes out moist and delicious. Definitely a keeper!
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Iced Pumpkin Cookies

Reviewed: Jun. 26, 2014
Yum. Soft and so delicious. I usually don't like pumpkin, but these are great! I add cinnamon to the glaze, but other than that, I bake as written.
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Mrs. Sigg's Snickerdoodles

Reviewed: Jun. 26, 2014
I've been making this recipe for years - It's my daughter's favorite! I make them where I bake and they are a favorite there as well. I usually don't like using shortening, but it's a must for this recipe. Underbaking is key.
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Wyoming Cowboy Cookies

Reviewed: Jun. 26, 2014
These are a staple now where I bake - but as written the dough comes out a little dry. I cut back on the flour and oatmeal just a bit and underbake it slightly to get it how I like it.
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Slider-Style Mini Burgers

Reviewed: Jun. 26, 2014
I make these for Superbowl every year. They are soooo good! Be sure to seal the pan with foil very well so the rolls don't dry out. I make my own dinner rolls for these, but in the beginning I used 'grandma rolls' and they were still a huge hit. No one in my house likes pickles, so I leave them out.
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Red Velvet Cupcakes

Reviewed: Jun. 26, 2014
I make these at work all the time - but usually as an 8" layer cake. Today one of the cooks said he tried it and if he could marry it, he would. It comes out wonderful every time. I don't make any changes to the recipe - EXCEPT I use Red Velvet Emulsion instead of red food coloring.
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Can't Leave Alone Bars

Reviewed: Jun. 26, 2014
I've been making these for years - and it's the first recipe my son ever made (as a 8 year-old). They are very addicting and everyone who eats them can't leave them alone!
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Golden Rum Cake

Reviewed: Jun. 26, 2014
Delicious! I was a little concerned about all the glaze being poured on top, but it was perfect. Very rummy!
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Nanaimo Bars III

Reviewed: Jun. 26, 2014
I made these at work and my boss who is a French chef liked them. He even requested it for another function - THAT says a lot!
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Old Fashioned Creamy Rice Pudding

Reviewed: Jun. 26, 2014
Very good - It reminds me of my mom's rice pudding - she could never give me her exact recipe. It does seem to be missing something - could be creamier? Yet - I've made this several times and am happy with how it turns out. Be careful when adding egg to the hot rice mixture -you need to temper the egg by adding a little bit of the hot liquid to the egg (and milk and sugar) and stir - and add more hot rice mixture and stir then add egg mixture to the rest of the rice and mix. This gently heats up the egg so you don't end up with scrambled egg in your rice pudding.
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