rikjog Recipe Reviews (Pg. 1) - Allrecipes.com (18623662)

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Overnight Cinnamon Rolls I

Reviewed: Oct. 20, 2012
Nice to do all the work the night before. Did the recipe exactly as is but made them dairy free.
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Southern Sweet Potato Bread with Pecans

Reviewed: Nov. 7, 2011
Very good but made some changes. 3/4 c ap fl, 1/4 c whole wheat pastry flour, 1/8 c ground flax seeds, 3/8 c oatmeal flakes, substituted apple sauce for 1/2 of the oil and I replaced the raisins with either dried cranberries or chocolate chips. I also used 1/2 c brown sugar and 1/8- 1/4 cup of white.
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Dairy Free Whole Wheat Pancakes

Reviewed: Jun. 24, 2009
Made a few changes to fit my family's taste. 1 c wwpf, 1 T white cornmeal +1 T yellow cornmeal + unbleached ap flour = 1 c, 3 T ground flax seeds, 1 T sugar, and I left out the soy fl cause i didn't have any. Also used olive oil instead of canola and vanilla extract instead of almond. Very good. Will probably play with it more to make a multi grain pancake.
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Big Soft Ginger Cookies

Reviewed: Feb. 15, 2006
Changes I made: replaced 1 c flour with whole wheat pastry flour, used 1 T ginger, 1/2 t salt, added 1/4 t finely ground black pepper, used 1/2 c butter substitute, used 1/2 c white sugar and 1/2 c dark brown sugar. Also since I was making these for valetines day I rolled them in red coloured sugar. I divided the finished dough in 1/2 and refrigerated over night. I think next time I will add the ginger in the measurement given in the recipe- I ginger flavor over powering- but thats my bad. Overall a good recipe but I think I will try this baking technique with my favourite gingerbread man recipe.
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Nannie's Hot Milk Sponge Cake

Reviewed: Jan. 31, 2006
I made this using soy milk so that might be the problem. I didn't like this at all. It was very eggy tasting and had a rubbery texture- not light and fluffy at all.
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Hot Milk Sponge Cake II

Reviewed: Jan. 31, 2006
I made this using soy milk so that might be the problem. I didn't like this at all. It was very eggy tasting and had a rubbery texture.
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Cake Mixes from Scratch and Variations

Reviewed: Jan. 24, 2006
I have been thinking about finding a recipe for cakes from scratch for a while and was finally forced into it because my standard brand add milk ingredients to there cake mixes and I am allergic - I used soy milk and a butter substitute in this recipe. I used 1 1/2 c liquid, separated my eggs and whipped the whites to firm peaks and folded them into the batter after mixing that a total of 7 minutes (2 on slow, 5 on high). I cooked it on 325F for what turned into 50 minutes. The cake came out a pale yellow and rose fairly decently. I don't consider it dry but light and it was a littlle dense. The taste was subtle. Overall I think it is a good base and will be doing some more experimenting with this recipe and its variations.
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Eileen's Spicy Gingerbread Men

Reviewed: Dec. 20, 2005
This rolled out much better and was easier to work with then the other recipes I have tried but it wasn't spicy enough for me. Last year I made a recipe which had black pepper in it and it rocked. I think I will play around a bit with the spices so it tastes moe like that one. I got 56 thin cookies from 1 batch of this- the cookie cutters where about 3" by 2". Jody
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Pumpkin Apple Streusel Muffins

Reviewed: Oct. 19, 2005
First off let me say there is way too much butter in the streulsal topping. Here is the one I use for everything: Oatmeal Streusel: 3/4 c all-purpose flour, 1/2 t ground cinnamon, 1/2 c packed brown sugar, 3/4 c rolled oats, 1 t lemon zest, Start with 2 T and go up to 1/4 cup butter if needed (i usually end up using about 1/4 c). In a medium bowl combine flour, cinnamon, brown sugar, oats, and zest. Mix thoroughly and cut in butter or margarine until mixture is crumbly and on the dry side. You can leave out the lemon zest and switch out the cinnamon to a different spice if you want. Also if you have left over you can freeze it. I also added 1/4 t ground cloves to the recipe. They came out with a good taste.
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