Mickee Recipe Reviews (Pg. 1) - Allrecipes.com (19372573)

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Amish White Bread

Reviewed: Jan. 28, 2012
Well, it is good bread, but mine cracked on the sides and the bottom didn't brown. I will give it another try. I don't usually make white bread but this was good and will definitely keep trying it until I get it right. I feel like the dough was too dry and that is why it cracked. It taste moist and fluffy, and not too sweet for use at all.
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Amish Bread

Reviewed: Jan. 27, 2012
I should give it 5 stars as everyone else has, but it didn't rise too well and then it didn't bake too well and overall it was a dud. But I really think it is something I am doing wrong. I could make bread until 2 weeks ago and now nothing will turn out right and not sure what it is. I will give this one another shot, but not today.
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1 user found this review helpful

Egg in a Hole

Reviewed: Jan. 15, 2012
Wonderful breakfast, but we always called it Toad in the hole. I use home made lard in a cast iron skillet and it always turns out perfectly. I like to use a biscuit cutter to cut the center out, to get a perfectly round hole.
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Poppy Seed Cake III

Reviewed: Dec. 31, 2011
I made this this morning and made 12 muffins and 1 loaf and it was absolutely perfect. The only thing I did differently wad that I did not use vanilla and used 1 tsp of pure lemon extract, wonderfully lemon - poppy seed flavor. No glaze for us, they were sweet enough just like they are.
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5 users found this review helpful

Roasted Chestnuts

Reviewed: Dec. 18, 2011
It was a bit difficult to get them peeled, but loved the flavor. Maybe the ones we got were not good or I didn't cook long enough. I will try it again though.
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Cream of Celery Soup

Reviewed: Oct. 7, 2011
I felt the instructions should be a bit clearer as it is definitely not a 10 minute soup. I cooked until veggies were tender about 45 minutes. I added a clove of garlic too. Then strained the veggies and pureed them in the food processor and returned to pot. I found strings from the celery, so then decided to strain to remove the strings. I used butter and raw milk, so the cream in the milk made it very creamy. It is a keeper for sure. I made it to really cook with, but love sipping from a mug with warm cornbread too.
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Seasoned Oven Fries

Reviewed: Sep. 25, 2011
I used olive oil but they did not turn out as crisp as I would like. I will try it again with butter or homemade lard and see if I get a better crisp to them.
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2 users found this review helpful

Banana Chocolate Chip Cookies

Reviewed: Sep. 25, 2011
These are delicious. The only change I made was cut down on the sugar to 1/2 cup and used homemade lard instead of butter. They were more like a thin cake rather than cookie. I could even see them as mini muffins, but however prepared they were delicious.
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Pretty Chicken Marinade

Reviewed: Sep. 23, 2011
We thought this was outstanding! I did marinate but not nearly long enough, I only had about 1 hour to spare to marinate. But then baked it in the oven about 45 minutes and it was delicious. I can only imagine how it would be on the grill.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Sep. 11, 2011
These were absolutely wonderful!!!! I did not have cloves, but made up for it with cinnamon, nutmeg and ginger. I used half butter and half homemade lard instead of butter flavored shortening. I experimented with the time. 9 minutes were to soft to hold shape until totally cooled, but 10 minutes were perfect in color, texture and taste. I cooked half and froze half the dough for later.
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Buttermilk Pancakes II

Reviewed: Aug. 28, 2011
I gave it 4 stars because I feel the batter was too thick and needed to be thinner. I did use half whole wheat flour and half all purpose which gave them a denser consistency. The flavor was delicious. I did let the buttermilk, egg sit out until room temp, about 1 hour. I used half butter and half home made lard, which I think gives better flavor and if they had been a bit thinner would have been out of this world, still good though. I used the handy calculator to reduce recipe to 4 servings.
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Basic Buttermilk Corn Bread

Reviewed: Jul. 8, 2011
I loved the flavor and texture but it did not rise for me. I am wondering if it needed baking powder or something.
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2 users found this review helpful

 
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