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Buttermilk Cinnamon Rolls

Reviewed: Nov. 5, 2008
Great recipe. As we have egg allergies in our family this was the perfect cinnamon roll recipe for us. I put all ingredients in my breadmaker and set it on dough, then rolled it out and followed instructions from there. I didn't have buttermilk so used milk with 2 T of lemon juice (let stand for 10min to curdle) and it came out fine. Fluffy, sweet, soft rolls .... perfect. Be careful not to overcook though. Yummy.
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2 users found this review helpful

Macadamia Lemon Bars

Reviewed: May 13, 2008
This is amazing!!! We loved it. The shortbread just melts in your mouth like fairy floss and the lemon taste is just right. The dough is VERY wet but don't worry, just press it gently into the pan and bake. After 10 min with the filling in there was a patch in the middle that hadn't set but it was looking golden brown. I turned the oven down and kept checking it every 30 sec or so. It was set in a couple of mins. It cooks very quickly so don't walk out of the kitchen! Yummy.
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7 users found this review helpful

Maple Roast Turkey and Gravy

Reviewed: Dec. 18, 2007
This is an amazing recipe. I brined my turkey first then used the apple/maple/butter from this recipe to smother it in before putting in the oven. BTW, for those not living in USA apple cider is apple juice NOT apple cider vinegar! I didn't put veges in tray with turkey but did use the liquid at the end of cooking to make gravy - so delicious. Thanks.
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13 users found this review helpful

Cinnamon Rolls III

Reviewed: Jan. 28, 2007
Loved this recipe. As another reviewer suggested, it is very forgiving. I didn't use an egg, I just added 2 - 3 tablespoons extra milk. I also made it by hand as I didn't have dough hooks or a breadmaker big enough. I sprinkled yeast over the water with sugar dissolved in it, added wet ingredients to dry, kneaded for about 4 mins, let rise, rolled out etc. I used 8 oz c/cheese in the frosting and this was too much for me, so next time I will try only 3 oz. It is very easy to make, the rolls are light and fluffy. Next time I will separate the rolls before frosting them as they had squished together in the pan. Delicious.
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5 users found this review helpful

Egg-free Brownies

Reviewed: May 6, 2006
For those of us who are unable to use eggs in our baking, this is a winner! I have tried many times to make a brownie using different egg replacers and have never suceeded. Usually, it ends up a googey mess or just like a cake. This is great. I made 2 batches, the first exactly to recipe - came out a little cakey, but great taste. The second lot, I followed other reviewers suggestions and add enough milk to be able to "pour" the batter into the pan and also added about 1/2 cup of choc chips. This was fantastic!!!! (Not exactly like brownie made with eggs but very very close). Thank you for this recipe.
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90 users found this review helpful

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