ekaba Recipe Reviews (Pg. 1) - Allrecipes.com (187311724)

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Old-Fashioned Pancakes

Reviewed: Jul. 15, 2014
I did this recipe just this minute, craving some 'diner style' pancakes and I have to admit, they were pretty tasty. For those complaining of the salt, be sure to sift the dry mixture a few times to evenly distribute everything. When the recipe says to sift, do it at least twice. Also, be sure you are using baking POWDER and not baking SODA(which is very salty). This is a common mistake(hence his reference during the video I guess)They were a little thick, but they cooked up nicely and we had them for dinner lol. I would try again, but maybe with a dash more milk and maybe a 1/2 tsp less baking powder. I liked them, though, overall! UPDATE: 9/13/14 - Did these pancakes twice this past week. Once with 1 1/2 cups of milk and it came out beautifully with just a tad more milk. Melt in your mouth delicious. Also, I cooled them on top of a cookie grid so they wouldn't get soggy(don't stack them!)and froze them in a freezer bag(you can stack them once they are completely cool). We had them for breakfast this morning and put them in the microwave on full power for about 1:10-1:15 and they were like I'd just cooked them!! I will NEVER buy a box mix again! I often like to make my own breakfast stuff and freeze it for ease because our mornings are hectic. This fits the bill. Also DO NOT STIR AGAIN after the five minute wait or they won't be as fluffy. Thanks again!
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French Macaroons

Reviewed: Dec. 23, 2013
I never had macarons before, and since there is such a craze for them I gave this recipe a try. Had absolutely no problems and they came out so pretty! I will definitely make this again, and do even more colors next time. Grind the almonds enough and sift, sift, sift to get all the almond pieces that are too big, out. No shortcuts! Trust me, it will be worth it. I will post pics later
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Strawberry Cake Filling

Reviewed: May 11, 2013
A truly magnificent cake-filling! I made this for a client and they just called to tell me how absolutely delicious the cake filling is. I was a bit nervous when they asked for this type of filling, since I had never made it before, but it came out perfect and it was super easy to make. This recipe is a definite keeper! Thanks!
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Classic Dinner Rolls

Reviewed: Dec. 13, 2012
It tastes good, and it's tender yeasty, but I wish I could get them fluffier. Also, the tops are too hard for me(I glazed them with butter the first time before baking, and after the second time I baked them. Both ways still produce a hard top(not burnt). My church gets these type of rolls from a restaurant and those are brown on the top, very very soft and yeasty with a slight sugar taste to the tops(which are soft and shiny) I am killing myself trying to recreate these rolls and I just can't get it, even though the flavor is just about spot on. Trying to get the texture is getting to me, but I am determined not to give up. Also, I went to a fleischmann's affiliate site called Breadworld that has the same recipe, but they added an egg. I emailed them of my dilemma and asked them if the egg makes a noticeable difference. Will see what they say...
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Photo by ekaba

Crispy and Creamy Doughnuts

Reviewed: Nov. 25, 2012
OMG...these donuts are just like the old-fashioned ones you'd get at the pastry shop before Dunkin Donuts was on every corner and now all those shops are out of business! I am pleased beyond belief at how easy these were to make, how well they came out and best of all with the taste. I have people salivating since I already posted pictures of my fresh donuts on Instagram, Facebook and twitter. I would advise reading the reviews to get some tips in regard, because they helped make these donuts super easy to make. FOLLOW THE RECIPE EXACTLY and make sure the temperature for the liquids is correct. I had it at about 110 for the water and about 115 for the milk. I saved half my dough in the freezer and I am planning to make them again very soon. Thank you for allowing me to FINALLY have the donuts of my youth that I can't find anymore as easily as I once did. Thank you!
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Southern Butter Rolls

Reviewed: Nov. 20, 2012
Hi, it's me again! Okay, I think I found out what the problem is with this recipe. The ingredients list calls for active dry yeast(which they state has to be mixed with liquid first to activate and then you can add to recipe). but in the directions it states mix in INSTANT YEAST with the dry stuff, which you cannot really do with active dry yeast if you want it to proof right. I happened to look at the recipe again, trying to figure out what went wrong(even though it tasted like a delicious soft pretzel and not a yeast roll - so I will still do it the other way too!)and I noticed this. So, I am going to get some instant yeast, and try again and see if it comes out differently and then I'll be back to review. Again.
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