GREENACRES150 Recipe Reviews (Pg. 1) - (18088359)

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Marble Cake I

Reviewed: Aug. 30, 2008
This is an amazing cake. I doubled it for two 9” layers, adding 25% more sugar and 50% more butter (salted), as other reviewers suggested. With three sticks of butter and all of four eggs, it was practically torte! Light, crumbly and heavy all at the same time. Add to that the butter cream icing and… well, they loved it. Even so, I would say it's flavor was pretty mellow due to all the eggs and butter. I think you could fix this cake’s flavor problem, as noted by other reviewers, by doubling the salt. My best yellow cake recipe calls for lots of eggs and butter, as well, but about double the salt. A little extra vanilla or higher quality vanilla will round out the flavor, as well. Next time, I will use salted butter again, just not so much of it, and double the salt, add a little extra vanilla and no extra sugar. Oh, and one more thing—I am a purist about presoaking baking flour before cooking with it (or using sprout flour), so for this recipe, I mixed the flour, milk and salt in the evening around 7 p.m. and let it sit at room temperature overnight. The next morning, I mixed the remaining ingredients in a separate bowl, added the flour mixture to it, and baked it in two insulated 9” round pans for about 45 minutes. Worked out awesome.
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Grandma Johnson's Scones

Reviewed: Aug. 16, 2006
Now THAT'S a scone!
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2 users found this review helpful

Angel Food Cake III

Reviewed: Jul. 30, 2006
Turned out great the first time. Make sure all pans, bowls and utensils are free of any oil residue--use glass or metal--and that no egg yolk gets into the whites, and your cake should not fall. I peeked at it toward end of baking and it still didn't fall. Substituted 3X sifted all purpose flour less 1T for cake flour, as another reviewer suggested. Baked exactly as long as recipe suggests. Served with dollop of 50:50 blend of strawberry yogurt and non-fat cool whip topped with fresh strawberries or sweet nectarines. Awesome light dessert. May try a bit of almond or lemon flavor in addition to vanilla next time to give the cake alone more zing.
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3 users found this review helpful

Best Ever Split Pea

Reviewed: May 30, 2006
This was delicious. I didn't have salt-free seasoning mix, so I took suggestions from other reviewers and used the following: 1/4 tsp each of rosemary, thyme, cumin, garlic powder (not "minced") and celery and 1/2 tsp curry. I didn't use any fresh celery. Also, instead of chicken broth, I used 1 Tbsp chicken flavored broth powder. I will definitely make this again.
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1 user found this review helpful

Be Prepared Five-Bean Soup Mix

Reviewed: May 18, 2006
I have made this recipe three times so far. It's a mainstay. Add 1/4 cup uncooked pearled barley near the end of the cooking time to give the broth a stew-like texture rather than the watery broth you get otherwise. Also, serve with 1/2 oz of plain goat cheese for great flavor and to (ahem) avoid the gastrointestinal consequence typical of eating beans. (An enzyme in the cheese enhances digestion of the beans in the small intestine, or something. :o)
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118 users found this review helpful

Whole Wheat and Honey Pizza Dough

Reviewed: Sep. 25, 2005
Yummy!!! I had no trouble with the sticky dough--just put a little olive oil on my hands and pressed it into the lightly greased (with shortening) 12" pizza pan. Before doing that, I put dough in microwave on the lowest power for 1 minute; not sure if it helped it raise much. Type of WW flour can make a difference in how the dough rises. I used WW Bread flour, which is somewhat higher in gluten than regular WW flour. The crust turned out medium thickness, not "thin." Prebaked the crust 17 min. at 350 degrees, then loaded pizza with sauce, extra cheese, etc. Baked finished pizza for 20 minutes at 350 degrees followed by 5 more minutes at 400 degrees. All this and it was not overbaked; just incredibly delicious. Will definitely make it again.
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5 users found this review helpful

The All-Good Loaf

Reviewed: Dec. 8, 2004
How can the yeast work in this recipe without sugar or honey or molasses? The rosemary should make it smell just like turkey stuffing.
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7 users found this review helpful

Cracked Sugar Cookies I

Reviewed: Oct. 14, 2004
I tried this recipe for the first time to make tea-plate size cookies for a bake sale and they turned out fantastic! For the large cookies, use about 1/4 cup dough per cookie, roll in a ball, do not flatten, and bake 25-30 minutes. Easy to make and The Best!!!
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3 users found this review helpful

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