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Recipe Reviews 6 reviews
Cream Cheese Frosting II
Wasn't quite the consistency I was looking for. I added quite a bit of powdered sugar to make it stiffer, but it still wasn't stiff enough to decorate with. Otherwise, it was a very tasty frosting.

0 users found this review helpful
Reviewed On: Dec. 28, 2012
Peanut Butter and Banana Dog Biscuits
I've made this recipe 5 times, each with a slightly different variation (on ingredients as well as the dogs eating them). So the first time, I didn't feel like using flour, so I threw oatmeal into my blender and ground it down to oat flour. This made a very stiff dough that was very easy to roll out, and yielded cookies that cooked up very dry and crunchy, which is what you want when you make a big batch and want them to store a long time. Moisture is the enemy. Mixing this by hand was tough. The next time, I added more banana, which meant more flour, and instead of mixing by hand, I threw it in my bread machine to mix. I would highly recommend this for the lazy cook. My other variations have been minor: adding flax seed, using maple syrup instead of sugar, etc. The big one was changing from regular flour to my "oat flour". I recently made this at my parents house, and they don't have a blender, so I used regular flour since I couldn't make my oat flour. The recipe as above, with reg flour, was *much* easier to mix by hand than the oat flour variation. However, the dough I ended up with was very stretchy, like pizza dough, and would spring back (shrink) while I was rolling it out, which was a little frustrating. The biscuits also puffed up a little bit using regular flour and they didn't using oat. Despite variations, this recipe gets two paws up from a pair of aging dachshunds, my beagle/boxer mix, a black lab, a great dane, a collie, and two mystery mixes.

0 users found this review helpful
Reviewed On: Dec. 28, 2012
Rice Flour Pancakes
Great! I had a bunch of rice flour that I bought (can't remember why) and this will be an great way to use it all up. I just made 1/3 of this recipe since I only had one egg on hand. I also did not let it sit for an hour. I added just a dash of nutmeg and cinnamon and these were excellent. These did not rise like normal pancakes, and had more of the texture of a crepe. I really liked them!

2 users found this review helpful
Reviewed On: Sep. 3, 2012
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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