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Sweet Dinner Rolls

Reviewed: Feb. 4, 2013
I followed this to the T and would like to give it a 5, but I think the temp. is too high. Next time I will bake them at 350 for no longer then 10 minutes. From my experience, the dough will seem like it isn't done yet, but it really is and just needs to set. Otherwise, yummmmmmm.
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Double Layer Pumpkin Cheesecake

Reviewed: Feb. 3, 2013
Thank you for this recipe. It is such a good marriage between the cheesecake and the pumpkin pie! Yes, the cheese part isn't so "cheesecakey", but it really is so tasty. Next time I will place 1 cup and a half of the cheese part (white part) instead of just a half of a cup because I like the taste of it and you will notice the layers better that way. I will also add a lot more spices because I like extra spicy pumpkin pie.
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Graham Cracker Crust I

Reviewed: Feb. 3, 2013
Too sweet. Will have to try it without sugar.
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Graham Cracker Crust II

Reviewed: Feb. 3, 2013
YESSSSSSS. This is exactly what I was looking for. Next time I am going to try to double the recipe because I looooove the crust more than the pie. I may even try to use other things such as ginger snaps or chocolate cookies. YEssssss.
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German Apple Cake I

Reviewed: Jan. 20, 2013
Just made this and everyone is devouring it! ***FOLLOW THIS RECIPE TO THE T**** Seriously people, stop making changes and reviewing recipes. It doesn't help! Make this recipe exactly as is and you will enjoy a delicious cake with a crispy top and soft center that isn't wet. Perrrfect. My sister makes an apple cake all the time but unfortunately for her, this beats it and has less calories (hers is made with butter). DO NOT PUT A TOPPING/FROSTING/WHATEVER on this cake. It is perfect as is. Truly a 5 star. And those who changed it will never know...
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Peppy's Pita Bread

Reviewed: Jan. 17, 2013
I only rated it because it won't let me leave it blank. Let's pretend I didn't (hate to rate it when I don't follow it exactly). So basically when you make it in your KitchenAid, it is perrrrrfect. The dough is really easy to work with. I proofed the yeast by adding it to the warm water with the sugar. I then added the flour and salt with the KitechenAid on number2. It took like a minute or two to mix the dough. Then I took it out and kneaded it by hand for a minute. I then greased the bowl and placed my smooth dough ball inside. I covered it with plastic wrap and then a towel and placed it in my oven for 1 hr and a half. I took it out, kneaded it for a few seconds and then rolled it out like a log. I then cut them (with a knife) into about 14 small chunks; rolled them into balls. Then rolled them flat w/the rolling pin. You'll need a bit of flour every time it starts sticking to the pin or board. I covered them with a towel, but not too long, just 10 min and baked them on 425 for about 10 min. Note: When I used White Whole Wheat flour I noticed you will need to sprinkle in a little bit more water during the mixing process. And it seemed to need a bit less cooking time. We really enjoyed and the hubby says its better than store bought.
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Clone of a Cinnabon

Reviewed: Nov. 24, 2012
I can only rate the frosting and it is phenomenal! The only reason why I didn't try the dough is because I didn't have all of the ingredients on hand. I would hate to rate it based on only one step. And I can't stand it when people rate a recipe when they have changed it. Only rate it if you follow it exactly!
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