wyomingnan Recipe Reviews (Pg. 1) - Allrecipes.com (16357468)

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J.P.'s Big Daddy Biscuits

Reviewed: Jul. 29, 2014
Great recipe. These made exactly 6 large biscuits. I put on generously floured surface, made a quick rectangle which I folded into the middle from both sides. Do this 3 times only. Make sure it`s 1" thick. Round it into a circle and use about 2-3/4" biscuit cutter. Press straight down. Lift up the biscuit and place on baking sheet touching each other. As you remove the cut biscuit just gently push the extra dough back into the circle. The final remaining dough should be just enough to make that 6th biscuit. I also used Discobunny's suggestions as followed for more flavor: substitute cultured buttermilk powder (4 TBS Saco brand) + 1 c. water in place of the milk; dropped the baking powder back to 2 tsp; and added 1/2 tsp baking soda. Husband said, "Now THAT'S a perfect biscuit!"
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Pumpkin Pancakes

Reviewed: Nov. 8, 2011
Great flavor. Some pumpkin recipes don't seem to have a spicy enough flavor for me but these do. Pretty thick dough. I cooked mine and put them in the oven for a bit to get the dough totally cooked. Melted some butter with maple syrup with a pinch of cinnamon to pour over the top. Hubby loved them and I froze the rest. TIME SAVER: Just line up on wax paper, wrap three at a time, fold the ends up and several packets fit perfect in a gallon freezer bag. You can pull out 3 at a time and heat up for a quick morning breakfast. I do this with bacon (uncooked) also. Just pull a long strip of wax paper, lay out one strip, roll, lay out another, etc. I roll about 5-6 strips in a packet. Put in gallon freezer bag. I can just pull out 3-6 slices of bacon at a time already separated by wax paper. Prevents bacon from going bad in the fridge and the wax paper separates the frozen strips for easy cooking.
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 31, 2011
I was disappointed in this. I baked in two 5x9 pans but kept putting in. for a few minutes more, a few minutes more to get it to set in the middle. The taste seems bland to me. I was hoping for a more pungent, spicey flavor. Plus one while cup of oil seems like a lot.
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Magic Spice Cake

Reviewed: Mar. 15, 2011
Whew - I just wanted a quick, moist spice cake that didn't really even need a frosting. I just made the recipe as stated with a few adjustments for high altitude. I was confused because it said original recipe - 1 - 9 inch pan but called for 2. The batter seemed really stiff and I decided to check them at 1/2 cooking time-they were already done! The cakes were really crumbly & slightly dry and bland so I make the orange glaze from another recipe, adding some almond and rum extract & poked holes in both layers to soak it up. I also added chopped pecans on both layers. I think it's OK, but not fantastic. Maybe it'll be better in morning after soaking a bit in fridge. A cream cheese or whip cream frosting would probably be good too. It's just a lot of tweaks for what should be a simple spice cake.
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Tres Leches (Milk Cake)

Reviewed: Jan. 24, 2011
I tried this because it seemed the easiest of my internet search for Tres Leches. It turned out great. The cake part seemed a bit more yellow and dense than I'd had before so maybe the suggestions below to separate the eggs, etc. might help that, but it was still delicious! I poked lots of holes in the top AND sides of the cake and took the time to pour the milk in segments to let it all soak in. At the end there was some liquid that seeped out the bottom which is what it's supposed to do. As stated before, this cake gets better as it sits in the fridge and chills. It's still good several days later. I added a little Amaretto to the whip cream topping and that really gave it a nice kick! Yummy.
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