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Kalacs (Hungarian Cinnamon Swirl Bread)

Reviewed: Jan. 22, 2011
Fantastic recipe- I've made it twice in three days! Doubling the cinnamon sugar filling made too much, I thought it was going to ooze out so I didn't use all of it the first time. I used a generous 1/2 cup brown sugar and 1 1/2 tsp cinnamon the second time and it was perfect!
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7 users found this review helpful

Challah I

Reviewed: Jan. 16, 2011
For those of you who use your Kitchen Aids for kneading your bread: you will NOT be able to use it for kneading for this recipe unless you halve it (only getting one loaf). If you don't halve it, you can use it to mix all the ingredients together with your paddle attachment, but the dough will climb up and over your dough hook so you'll need to knead it by hand, adding flour as needed. With that said, this is a FANTASTIC and easy recipe. I was a little intimidated at first by the braiding part, but it was easy and both loaves (one with sesame seeds, one without) turned out beautifully and tasted delicious. Try this, you'll love it. Happy baking! :)
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2 users found this review helpful

Tina's Pumpkin Spice Bars

Reviewed: Nov. 21, 2010
This is a fantastic recipe- we're not pumpkin pie eaters, so my family asked me to make this for Thanksgiving this year. I only used 1/2 cup oil and subbed 1/2 cup applesauce for the rest. The cake was so moist and flavorful! I followed another reviewer's advice for the cream cheese frosting: 1 stick butter, 1 (8 oz) block cream cheese, 1 Tbsp vanilla, 2 cups confectioner's sugar. So smooth and creamy, the perfect topper to this cake! Enjoy!
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4 users found this review helpful

Chocolate Crinkles II

Reviewed: Dec. 21, 2009
These cookies are fabulous- moist, chewy, and so chocolaty. My family loves them! (We call them "Chocolate Kringles" at Christmas time!) The dough is very soft and is like cake batter- I freeze the dough for 45 minutes like another reader suggested and that really makes it easier to handle. When you're ready to roll them, drop the dough directly from your scoop or spoon into the confectioner's sugar, roll it around a little, and then roll into a ball with your hands. (I do this right over the sink, makes clean up easier!) Then, roll in the confectioner's sugar again to make sure you have enough sugar on them so they crinkle. Keep the dough in the fridge between batches, too, so it doesn't get too soft. Thanks for a great recipe, Ingrid- it's a keeper!!
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1 user found this review helpful

Enchilada Sauce

Reviewed: Aug. 5, 2008
This is the BEST enchilada sauce I've ever had!! I always make a double batch to have some in the freezer. My husband and kids (10 and 13) love it, too, and brag about my amazing enchiladas to everyone. This is one recipe I don't add my own "touch" to- it's perfect as is! Thanks, Anna Marie!
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4 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Jan. 21, 2008
My family loved this recipe!! It's delicious, full of flavor, and very hearty. A great cold winter night recipe! My twelve year old daughter had two helpings and packed it in her school lunch the next day. I used chicken stock instead of the beer, and definitely use the recipe for Bill Echol's Taco Seasoning. It really packs a lot of flavor, and I like not putting in the extra additives that comes in the packaged stuff. Can't wait to try it on tacos!
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1 user found this review helpful

Bacon Wrapped Smokies

Reviewed: Dec. 26, 2006
These are so delicious! I was going to half the recipe because I didn't have that many people to feed, but I'm glad I decided to go ahead and make the whole batch! They were gone in no time flat! I served them with some spicy mustard for dipping, and the spice with the sweet of the brown sugar and the salt of the bacon and smokies was out of this world!! They really don't take that long to put together- it took me less than 10 minutes to roll them all up in the bacon. Try them- you'll be glad you did! (And so will your guests!)
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3 users found this review helpful

Amazingly Good Eggnog

Reviewed: Dec. 27, 2005
Amazingly Wonderful Eggnog! My husband, who hates store-bought eggnog, loves this, as do both my kids! I thought the ground cinnamon made it too "gritty", so I used 2 whole cinnamon sticks that I strained out with the cloves. Definitely use the double boiler so the milk & egg mixture doesn't curdle- you'll get a nice creamy consistency.
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12 users found this review helpful

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