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Crispy and Creamy Doughnuts

Reviewed: Aug. 3, 2013
This recipe was excellent, everyone loved them. I made a half recipe of dough and had enough for 9 large doughnuts and a dozen or so holes.
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Waffles I

Reviewed: Feb. 3, 2013
These were excellent waffles, we made them on a whim this evening for desseert. I did add a dash more sugar and an extra capful of vanilla as others suggested, and they came out amazing. Everyone loved them, I put the extra batter in the fridge for the morning and its a test of willpower to keep from going in to make more! Thanks for the wonderful recipe.
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Amish White Bread

Reviewed: Jun. 13, 2012
This was the first bread recipe I ever made that came out "better than store bought". Since I first stumbled upon it, I've made it a few times. Sometimes I add extra sugar, or use half wheat flour, or an extract. No matter what, it always seems to come out beautifully.
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Costas French Market Doughnuts (Beignets)

Reviewed: Mar. 23, 2012
ive made these a few times now, and theyre delicious! i dont have much experience with yeast yet, so figuring out that bit was tricky. if the yeast doesnt get foamy in the bowl, throw it out and try another. ive found these fluff up and taste best after sitting in the fridge overnight, but if youre impatient (like me!) they fluff up alot more if you cut them out and let them "rest" for 10 minutes under a damp towel.
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Pizza Dough III

Reviewed: Jan. 13, 2011
this was my first ever successful yeast dough, and the "pizza connoisseur" in the house is already chomping at the bit for me to make more. the dog was ravenous for the pizza bones, and even the picky toddler ate with gusto! i did proof the yeast as per the directions in the article on this site, and added a little Parmesan cheese to the dry ingredients before mixing. one thing not mentioned that i feel i should have done more, is poke the crust a bazillion times with a fork all the way through before topping and baking to give it that "thin in the middle thick fluffy crust" that you think of when you imagine pizza. this was a great recipe, thanks!
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Rolled Buttercream Fondant

Reviewed: Dec. 21, 2010
this is a simple to make and relatively easy to use fondant. i would recommend you count on using a tad more powdered sugar, and put it in the freezer to chill for a bit before you roll it out with a generous dusting of more powdered sugar. my cake came out gorgeous and i didnt need any odd ingredients like glycerin. oh, and this stuff is *forgiving* very much so. i had a large tear on one side of my cake and was able to use my fingers and a bit of water to smooth it out and then added a bit more powdered sugar and kept smoothing away til it was gone. the freezer is your friend, if its droopy, freeze it and work on it in another ten minutes.
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6 users found this review helpful

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