Melodya Recipe Reviews (Pg. 1) - (18621168)

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Chewy Oatmeal Cookies I

Reviewed: Nov. 10, 2006
Very good, I did have to watch them, the bottoms can burn if left a tad too long. And I added dried cranberries to mine!
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1 user found this review helpful

Grandma's Noodles II

Reviewed: Oct. 15, 2007
Best noodle recipe I have ever used. My family loved it. I have now used it in chicken soup, beefNnoodles, and vegitable stock. They are softer than some of the other recipes I've tried. (All I had handy also was self rising flour, so that may have affected them.)
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3 users found this review helpful

Peanut Butter Frosting

Reviewed: Jul. 24, 2009
I took the notations from the first reviewer and I just happened to have my last 2 cups of c.sugar and 3TBS of cream left. I agree about others' points on butter instead of margarine, and definately the kind of peanut butter. Skip the fake stuff full of chemicals and just use REAL peanut butter. This turned out fantastic!
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4 users found this review helpful

Busia's Cutout Cookies

Reviewed: Feb. 18, 2010
love that they are not too sweet or buttery. they only need a few minutes to cook and then will crisp up just a tad after baking. Best cutout cookie recipe I've used! I will also use this for a pie crust for cold pies. Cutout cookies are not the kind to use whole wheat flour in the recipe but I do use it when rolling them out, every little bit helps!
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3 users found this review helpful

Fresh Pumpkin Pie

Reviewed: Sep. 25, 2010
I buy and cook pumpkins down every year. A sugar pumpkin pales in comparison to a cinderella pumpkin. The outside looks dull and boring but the flesh inside is both rich in color and flavor. It's also easier to clean and cook. Using a cinderella pumpkin took this already fabulous recipe and made it off the chart. Paired w/ a whole wheat pastry shell & fresh grated ginger makes this a desert you can have no regrets about but feel good that you're nourishing your family. Thank you!
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2 users found this review helpful

Classic Whole Wheat Bread

Reviewed: Oct. 13, 2010
the only problem I have is that this is not a whole wheat recipe. Whole wheat= all whole wheat flour, thus whole. So besides not being what it says, it's a good "Wheat bread" recipe.
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6 users found this review helpful

Chex® Muddy Buddies® -- Gluten Free!

Reviewed: Feb. 7, 2011
Be careful your Chex say "Gluten Free" otherwise they are not. Barley malt has gluten in it per Barley. Though Chex does sell glutten-free cereal, there is still regular Chex, (rice, corn..) that contain gluten, on the shelves many places. To my disappointment, we do not have Gluten Free Chex at my local grocery store.
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8 users found this review helpful

Gluten Free Snickerdoodle Chex® Mix

Reviewed: Feb. 7, 2011
Perhaps as gluten free folks, we always check the ingredients. Unless your Chex say Gluten Free, they aren't. Barley malt has gluten in it. There is still a lot of regular rice, corn, etc.. Chex on the shelves that isn't gluten free. Perhaps common sense, but if you're making this for someone else or are new to the gluten free world, it could be vital!
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20 users found this review helpful

Essanaye's Pizza Sauce

Reviewed: Jun. 10, 2011
crushed fennel seed is what would made this above the rest.
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6 users found this review helpful

Winter Squash Rolls

Reviewed: Jan. 2, 2014
I've made this recipe at least 20x now. I get rave reviews and requests. I have used white and wheat, both work great. I always eye the flour anyway so it's implied to judge flour by the feel since flour can be more or less moisture dense. I split the butternut squash in half, scoop out the seeds/ strings, oil both halves all around and bake on 350 flesh down until a knife goes through easily. This retains more nutrients and is easy to scoop out the right amount. As soon as it's cool enough to scoop, I put scooped squash and all the ingredients except flour, yeast and the water it proofs in, into the blender and purée it. Since the squash is hot I don't need to heat the milk. I'm proofing the yeast while pureeing (I add a bit of sugar to the yeast water to speed it up). I then pour the wet mix in a bowl, whisk in the proofed yeast and then start adding flour. I get 18 gigantic rolls. I've also used this to make hamburger buns for my husband's sandwiches. This recipe is fabulous. Thank you so much for sharing.
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2 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Dec. 12, 2014
I have been making this recipe for a good while now. If the spices are doubled or tripled, it also works as a GlutenFree recipe for a number of GF flours. I tend to replace a couple of the eggs with ground flax and no one is the wiser. I've also used banana for the oil before and just greased my pans extra well. You can tweak this so many ways and it still turns out great! Base recipes like this are timeless. Thank you for sharing. :)
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