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Best Bread Machine Bread

Reviewed: Sep. 25, 2011
I have had my bread machine for over 15 years when we got married. When we first got it, we tried the recipes that came with the machine, and the bread always turned out horrible - rocky hard. We haven't used the machine since, until now when I discovered this recipe! The first time I made this recipe, I followed other's suggestion of adding 1.5 tsp salt. The bread came out really soft, light and fluffy! The second time I made some additional modifications: used half whole wheat flour and half bread flour, added 3/4 cup raisins, and 1.5 tsp cinnamon, substituted water with milk. The loaf came out a little denser than the white bread due to the whole wheat flour, but it was still delicious! My husband and my kids loved my breads! My third loaf is now being baked as I'm typing!
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Pumpkin Ginger Cupcakes

Reviewed: Oct. 15, 2012
This cupcake is dense for a cupcake. It's like a muffin. If you like muffin-like cupcake, then this is a 5-star, but I prefer light and fluffy cupcakes. I think the dry to liquid ratio is too high, causing the batter to be very thick and the cupcake to be dense. The flavor is good as I like the ginger flavor but it does over power the pumpkin flavor. I didn't have crystallized ginger so I followed other's advice and added additional 1 1/4 tsp ginger. I also replaced half the butter with unsweetened applesauce. The cupcake is quite sweet, but I'd have to say my son loves it. UPDATE: The second time I made it, I halved the sugar and added 4 oz of buttermilk, and it turned out REALLY moist and fluffy, and not as sweet.
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Apple Pie by Grandma Ople

Reviewed: Oct. 10, 2012
This is my first time baking a pie and it turned out amazing!! I used the Pie Crust IV recipe from this site. The changes I made as others have suggested: added nutmeg and cinnamon to the liquid, poured most of the liquid into the apples, then cover with top crust, and brushed remainder of the liquid on the crust. However, the top crust browned too much, so next time I will take other's suggestion to put the pie in the bottom third of oven, and only bake at 350C throughout. I will also brush egg whites on the bottom crust to prevent it from getting soggy as others have suggested here. Granny Smith apples are a little too tart for my taste, so next time I will try other types of apples, or maybe a mixture.
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Mrs. Sigg's Snickerdoodles

Reviewed: Oct. 15, 2012
These are amazingly delicious! I followed the recipe as is. The cookies came out dome-shaped, and did not flatten out. When you eat it fresh out of the oven, the insides are soft. As it cools, the insides become more chewy and outside is crunchy. I love them both! Will be making it again and again...
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Pie Crust IV

Reviewed: Oct. 10, 2012
This is my first time baking a pie and I made an apple pie using this recipe for the crusts and the Grandma Ople recipe for the filling. The crusts was super flaky and tender, just like a pastry crust. My kids think this crust is better than the Marie Callender's pie crust (from the restaurant). Now that's a compliment as we all love MC's pies! I gave a slice to a friend, and she loved it so much that she immediately asked for the recipe. This crust was so easy to make! The changes I made was I used half all-purpose flour and half cake/pastry flour (low gluten flour). I also put the dough in the fridge for half an hour before rolling it.
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