STEFFLA Recipe Reviews (Pg. 1) - (1999912)

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Super Moist Pumpkin Bread

Reviewed: Oct. 24, 2009
This is excellent. Very moist and dense. I followed recipe for the most part but did add 1/2 a tsp of ground clove as other reviewers recommended. Next time I will add double the walnuts...and probably not roast them (I prefer them raw). I baked for the time indicated BUT checked it every 20 minutes or so with a toothpick. Very yummy! WIll make this again!
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Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: Dec. 24, 2004
This is a delicious "from scratch" chocolate cake recipe. If you are looking for a recipe that tastes like a "boxed cake" then this isn't it (that delicious boxed cake taste unfortunately comes from all the chemical additives listed on the box ingredients...I really don't think you can duplicate that yummy made from chemicals taste with home ingredients!). This cake is the next best thing to boxed cake...without all the additives. It is moist, fluffy and delicious. I always make mine a day ahead, because for some reason it tastes better the next day. As stated, the batter will be watery - but it bakes up tall, moist and delicious-ly chocolate. I frost mine with vanilla butter cream and it's to die for. Don't be afraid of this recipe...just follow directions and you'll be fine (the people that had problems with this cake must have skipped a step...I've made this at LEAST 10 times - in a couple different ovens - and each time it turns out perfect).
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Cinnamon Rolls III

Reviewed: May 29, 2004
These are DELICIOUS and decadent (NOT for calorie counters). The dough is sweet and soft, the cinnamon filling is perfect, and the icing is wonderful. People I (reluctantly) shared these with (I wanted to eat them all myself) LOVED them and now often ask me "when are you making those cinnamon rolls again?". These are easily equal to (if not better than) expensive Cinnabons (THIS is the closest Cinnabon recipe I've found, and I've tried a lot of cinnamon roll recipes). One tip is to make sure you roll out the dough evenly and NOT too thick (maybe 1/4"). I will definitely make these again and again.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: May 29, 2004
These were good, but not really what I was expecting. They aren't your traditional "Toll House" type chocolate chip cookie. They are thicker, fluffier and lighter in color...not as dense or golden as a traditional chocolate chip cookie. If I make them again, I will follow other reviewers recommendations and add a little more vanilla and a dash of salt. Also, these cookies do not spread/flatten, so you can bake them close together. I used a small ice cream scoop for uniform size, but then flattened each cookie out a bit (so they wouldn't be so round/thick). They do taste a bit store bought (which makes me think I should just buy my favorite store brand cookies and save time and money).
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German Brotchen Rolls

Reviewed: Dec. 24, 2003
I REALLY wanted these to taste like the rolls my "Oma" would walk to pick up every morning at her town bakery when we visited her in Germany...but I was sad that they didn't. They were okay...but definitely not like the brotchens I remember. I did the ice in the water trick, but the crust still wasn't like the crisp crusts in Germany. They were good rolls...but I didn't think they tasted close to authentic German brotchens.
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French Bread Rolls to Die For

Reviewed: Apr. 12, 2003
I thought this recipe was really over rated (and I was really excited to make them based on all the 5 star ratings!). I followed the recipe exactly - and read all the reviews for tips on making this recipe come out perfect.. The dough flattened out on the baking sheet (although I tried to shaped them into rounds rolls). When they cooled they became tough. I won't make these again (but will continue to search for a great homemade roll recipe).
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Pizza Dough I

Reviewed: Jan. 19, 2003
I have tried a lot of pizza crust recipes...this is one of the simplest and the BEST! Like others, I use heated milk instead of water, and added garlic and Italian seasoning. I kneaded the dough very lightly (just to ensure the ingredients were totally mixed). I then topped with store bought sauce, mozzarella and parmesan cheese. This recipe definitely made enough for two crusts (to use this recipe for one crust would have made the pizza too thick for my taste). I froze the second portion, thawed a week later, and baked into bread sticks brushed with olive oil and garlic. Yum!
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