CutePi314 Recipe Reviews (Pg. 1) - (19267626)

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Pumpkin Pancakes

Reviewed: Sep. 10, 2011
I'm not really sure where the complaints come from. Yes the batter is very thick, but cooking them on low (kept my griddle on 350) will allow them to cook through but not burn. In addition, pumpkin itself doesn't really have a lot of flavor, so you would need to add spices to it to taste. Pumpkin is bland just on its own. I added a ton of allspice and more nutmeg than called for, and these came out light and tender. I didn't find them to be dense and chewy at all. On the contrary, they melt in your mouth.
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Steakhouse Wheat Bread for the Bread Machine

Reviewed: Oct. 28, 2011
Best bread I've made yet. I don't understand the folks who are complaining about "what size loaf" and under or overbaking. The recipe is specifically for a bread machine, which takes all that guesswork out. The only change I made was eliminating the white sugar (I figured a 1/4 cup of honey was quite enough sweetness, and I was right!). If you put everything in a bread machine like it says, it comes out wonderful. I too thought it was very sticky-looking, but I didn't mess around with it and it ended up being my new favorite.
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5 users found this review helpful

Cranberry Nut Bread I

Reviewed: Dec. 20, 2011
Delicious! The orangy flavor added just the right hint of lightness. The reason it gets 4 instead of 5 stars is because I had to add about another 1/4 cup of OJ to make it the proper consistency. It was more like a cookie dough before I did, and would not spread in the pan. I baked it in a brownie pan because I didn't want it to be super thick and it came out fabulous in about 40 minutes. Will definitely be making this again.
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6 users found this review helpful

Marshmallow Fondant

Reviewed: Aug. 19, 2012
Worked out great, just like everyone said it would! Only problem I had was that my low-budget stand mixer didn't want to deal with the thickness of the dough as it came together, so I ended up kneading the whole thing by hand for about 20 minutes. I even discovered (after I totally forgot to add the coloring while it was liquid) that you can melt it back down to semi-liquid form, mix in the food coloring, then let it harden again in the fridge, and it's none the worse for wear. Great that I won't have to waste the whole batch now, just because I forgot one step. This is super easy and tastes better than any real fondant (but it's still not really delicious, it tasted mostly like powdered sugar and not much else). Would be really good on a cake that's not super sweet itself, since this fondant plus a regular boxed cake was far too sweet, and I LOVE sugar!
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