AIDANNASR Recipe Reviews (Pg. 1) - (18760835)

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Blazing Brisket

Reviewed: Sep. 13, 2010
Wow, this recipe turned out amazing! The meat was very tender and flavorful. I also did not use the extra fatback because the brisket I bought already had a good layer of fat on it. My sweet potatoes turned out extremely salty, but I think that was due to the use of sea salt (even though I only used 1/8 cup). Also, I ended up only needing 1lb. of bacon.
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Irish Cream Bundt Cake

Reviewed: Apr. 2, 2013
Tried this on many occasions with rave reviews. Tonight, I only had about 2/3 a cup of Irish cream. I topped that off with Frangelico and then used Frangelico in the glaze: delicious! Also followed the suggestion of those who poured the glaze in the bottom of the pan and tipped the cake back in while both were still warm to the touch. The glaze soaked into the cake about half an inch and then created a nice crust as it cooled.
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Henry and Maudie's Oatmeal Cookies

Reviewed: Jun. 8, 2013
I enjoyed these very much with dark chocolate chips and walnuts. I found that the longer the dough sat before baking the better they turned out. I think I remember something about whole wheat flour taking longer than regular flour to absorb moisture, maybe something about it having more bran and/or being less refined. I would guess 30 to 45 minutes in the bowl after mixing and before placing on the baking sheet should be enough time for the dough to set up. My third batch was the best in terms of form, holding together, and not turning into a greasy looking mini pancake.
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