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Grandma Johnson's Scones

Reviewed: Mar. 9, 2005
I have to agree with the rest, what an amazing recipe. So easy once you get the hang of crumbly dough :-) I divided the dough and made 1/2 blueberry, and the other half I simply sprinkled with cinnamon and sugar. Thank you so much for sharing this recipe. I'll be making these often.
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Argentine Chimichurri Bread

Reviewed: Feb. 19, 2005
I think this ia a very good recipe, although for me, it smelled great (I mean really, really great!) but the taste just didn't live up to it. I made the dough exactly as written except I, like another reviewer, substitued garlic powder for the minced garlic and I don't recommend that. I think this bread needs all the kick it can get, so don't be lazy like me :-), the fresh garlic probably needs to be there. I felt the Oregano was overpowering and I will subtract at least a tbsp next time. I also think I might like to add just a bit more cayenne pepper. I used my bread machine to make the dough and then with well oiled hands I shaped the dough into small balls in a 9x9 pan to create dinner rolls, allowing them to rise an additional 30 minutes. I baked them for approx 35 minutes at 350. These rose well, the texture was great, they make a fabulous crusty dinner roll to serve with salads or soup, and again, the smell was fantastic. The taste though just wasn't what I was expecting. It simply tasted like a fresh homemade french bread roll, with a tiny bit of spiciness. Now you must know that I made these for my Argentine husband, who is standing behind me as I type this, insisting that I tell you HE loved them and wants me to make them again. He says, and I quote; "they're delicious". He's the best husband in the whole world, so of course I will make them for him again :-) Thank you for the recipe Tom, and Diego Thanks you too!
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Oatmeal Dinner Rolls

Reviewed: Feb. 8, 2005
Great Recipe and couldn't have been easier. This was my first attempt at breadmaking, and I have made this recipe 3 times now with excellent results. This last time I increased the Brown sugar quite a bit for a slightly sweeter taste and found I prefer it that way. I think This is definitely a keeper.
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