RikkiMama Recipe Reviews (Pg. 1) - Allrecipes.com (18007506)

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Family-Style French Toast

Reviewed: Oct. 14, 2011
Decided to try this for the family Christmas breakfast using 12 slices of sandwich bread in 13" x 9" pan. Added 1/2 teaspoon nutmeg in addition to the cinnamon. Followed the recommendations of other reviewers and only dipped the bread slices in the egg & milk mixture rather than soaking for 10 minutes. Sprinkled a little cinnamon sugar on the top layer. The consistency was perfect - melt in your mouth creamy & custard-like. It was a huge hit with children and adults. Had several requests for the recipe and was asked to make it again for the next family breakfast. Definitely a keeper!
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1 user found this review helpful

Triple the Ginger Cookies

Reviewed: Dec. 24, 2008
I've been searching for a good triple ginger cookie recipe since my husband likes Trader Joe's triple ginger snaps. Decided to try this one. He gave me the highest compliment - said he liked these even better than the Trader Joe cookies! These cookies are also now one of my favorites. The dough was firm enough to use a cookie scoop and drop onto cookie sheet (lined with Silpat) without having to refrigerate it first. This recipe does require a lot of prep work (mincing fresh ginger and chopping crystallized ginger), but the end result is well worth the effort, especially if you love ginger. :)
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5 users found this review helpful

Fennel Pistachio Cookies

Reviewed: Dec. 21, 2008
Originally saw this recipe a few weeks ago in the Sunday newspaper and decided to make it to take to work. It was a big hit with my coworkers. They enjoyed the complex flavor and texture - the flavor was very reminiscent of an Italian style cookie and texture was somewhat similar to biscotti. Followed recipe as written, but the dough was not "stiff". It was very soft and difficult to form into balls. Eventually gave up on forming the dough and used a cookie scoop to drop the dough onto the cookie sheet lined with Silpat. (I'd recommend using silicone baking sheet or parchment paper on the cookie sheet. Makes for easy removal of the cookies after baking.) I topped each cookie with chopped pistachios, which helped flatten/shape each cookie since the dough was soft. Worked out beautifully. These are a definite keeper and my coworkers are looking forward to the next time I make these.
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0 users found this review helpful

Butter Snow Flakes

Reviewed: Jul. 6, 2008
Decided to try this recipe with my brand new Williams Sonoma cookie press after much research. Only change was using low fat cream cheese. Consistency was good and didn't need to be refrigerated. Worked very well with several of the designs and not so well with others, but that could me since this was my first time using the cookie press. Smells wonderful during baking; good flavor. Husband said this was a keeper! Will definitely use this as one of my standard recipes for the cookie press.
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Family-Style French Toast

Reviewed: Dec. 25, 2007
Decided to try this for the family Christmas breakfast using 12 slices of sandwich bread in 13" x 9" pan. Added 1/2 teaspoon nutmeg in addition to the cinnamon. Followed the recommendations of other reviewers and only dipped the bread slices in the egg & milk mixture rather than soaking for 10 minutes. Sprinkled a little cinnamon sugar on the top layer. The consistency was perfect - melt in your mouth creamy & custard-like. It was a huge hit with children and adults. Had several requests for the recipe and was asked to make it again for the next family breakfast. Definitely a keeper!
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56 users found this review helpful

Waffles I

Reviewed: Dec. 20, 2005
This is the absolutely best waffle recipe! Like some of the other reviewers, I doubled the amount of sugar & vanilla. I didn't think these changes made the waffles too sweet. My husband said these tasted like the ice cream waffle cones. Use full amount of baking powder if you like nice fluffy waffles. This will be the one waffle recipe in our household. :D
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2 users found this review helpful

Molasses Cookies

Reviewed: Dec. 20, 2005
These were the changes I made: Butter instead of margarine and only 6 Tbs; brown sugar instead of white; increased ginger to 1 Tbs. Both my husband & mother-in-law loved these cookies. Definitely a keeper.
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