Glendaroo Recipe Reviews (Pg. 1) - (16113241)

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Spinach-Stuffed Pumpkins

Reviewed: Nov. 2, 2011
This was good for the first 3 bites, then it was of a texture and flavor we didn't care for. I used the 2X cream cheese and onion soup mix suggestion, and stuffed a pie pumpkin.
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Belle's Hamburger Buns

Reviewed: Jan. 9, 2011
These are scrumptious! I followed the directions exactly to see what the baseline was. The addendums I would add would be for clarity: use rapid-rise yeast (due to mixing it with the flour), and the temp of the wet mixture should be between 115-120 degrees. I made them into brat buns, and next time I would make them bigger, forming only 9 - 10 chubby buns.
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