WALKINGTEE Recipe Reviews (Pg. 1) - Allrecipes.com (18012468)

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Orange Muffins

Reviewed: Mar. 1, 2012
BRAVO!! Fantastic, light, and full of flavor!! I usually hate reviews that name multiple revisions or modifications, because that means you don't actually have a review of the original recipe. However, I will break my rule slightly this time: I am allergic to tree nuts, so I added 1/2 cup of dried cranberries. I also skipped the topping, even though it sound delicious, because I was serving them with Irish Soft Butter. They came out perfect. A tip for: don't use cupcake papers. Spray muffin tins with a baking release spray instead. This way your muffins will have a delectable brown crust that you cannot get if you use paper liners!!
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Onions Baked with Rosemary and Cream

Reviewed: Feb. 17, 2011
Diners can remove the onion skin for themselves once the beauties are served on their plates! The skins maintain the roselike appearance of the onion. Gee whiz. Great recipe.
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Fluffy French Toast

Reviewed: Sep. 4, 2010
This recipe is excellent. The small addition of flour and sugar really helps the browning, giving it a crisp exterior while the interior nice and light without any sogginess. The recipe writer has really earned accolades. Now, to solve the problems noted by some reviewers: 1. The problem of cinnamon settling to the bottom -- yes, the ground cinnamon does clump together, making it sink. To prevent this, blend the ingredients in a blender, food processor, or with a stick blender. The cinnamon will distribute more evenly than with a whisk or eggbeater. If you leave the mixture sitting for any length of time, re-blend before dipping the bread. 2. Not enough cinnamon flavor -- Mix the batter the night before and refrigerate, the flavors should intensify. Re-blend before using. (see above). Always use fresh cinnamon (not stuff that has been in your kitchen for a year.) Also double the cinnamon or sprinkle each slice separately. 3. Sogginess -- If you are getting soggy French Toast with this recipe, it is not the fault of the reipe. Here are a few thing you might do better: a. Use thick slices of slightly stale or dried bread -- Texas toast style is best. If the bread is fresh, dry it a bit in a warm oven. b. Saturated the bread, do not soak it in the egg mixture. Each side of bread should sit in the egg mixture for a few seconds only. c. Use a hot skillet or griddle with about 1/4" hot oil (Crisco is best, but canola is ok). Replenish oil as needed between slices.
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Giant Crisp Chocolate Chip Cookies

Reviewed: Apr. 18, 2010
I got this recipe from a ladies's magazine in about 1980 when Mrs. Fields was all the rage. These are better than hers -- and tons better than the regular Toll House Cookies which are limp and flat because they have too much brown sugar. What I really like is a crisp cookie, like this recipe. So when I want a little taste of brown sugar, I substitute just 1/4 cup of the granulated sugar with 1/4 cup of light brown sugar. They still come out nice and crisp! To make into "pan" or bar cookies, press the dough into a buttered 10x16 oblong baking dish, bake in moderate oven until golden brown, cool, then cut into squares or bars.
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