Pam Ziegler Lutz Recipe Reviews (Pg. 9) - Allrecipes.com (1924217)

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Pam Ziegler Lutz

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Lemon Ice I

Reviewed: Jun. 14, 2011
Wonderfully refreshing! The one problem I had with this recipe was that it never froze completely in my Kitchenaid ice cream attachment. I ended up having to put the very soft mixture into the freezer where it hardened completely. I would have preferred a softer consistency. I believe this may be due to the fact that the recipe does not call for chilling the mixture before placing it into the ice cream freezer. This mixture was just cool to the touch.
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Lemon Meltaways

Reviewed: Jun. 14, 2011
These are very tasaty and simple enough to make. The dough does get very firm when refrigerated. As a result, I ended up cutting the cookies a little thicker than suggested to keep them from crumbling. DH and I enjoyed these very much.
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Mimi's Giant Whole-Wheat Banana-Strawberry Muffins

Reviewed: May 27, 2011
These were really good. I liked the flavor combination. I used fresh strawberries and they got a bit mushy after sitting, but they still tasted great.
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Dutch Babies

Reviewed: May 27, 2011
I need to try this again. I've looked at photos of other recipes, and I followed these directions, but mine didn't rise or puff. No matter what I tried, the egg mixture never did get fluffy. These tasted less like a pancake and more like an omelet.
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Strawberry Ribbon Bread

Reviewed: May 27, 2011
I halved this recipe and used fresh berries. I did use the food coloring - it was a bit much and the bread was a strange shade of pink. The flavor was good and this was very moist. My cream cheese mixture kind of disappeared, but that was my own fault. I forgot to halve the egg as well and it was too runny. If I make this again I'll probably leave out the food coloring.
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Oatmeal Breakfast Treats

Reviewed: May 21, 2011
This is basically an oatmeal cookie made with no levening. Being an oatmeal raisin cookie, this cried out for cinnamon, so I added it. After reading another review that mentioned blandness, the cinnamon added just the right touch. These keep well in a zippered plastic bag.
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Huckleberry Cake

Reviewed: May 21, 2011
Very tasty, but after sitting overnight the bottom of this cake became very wet. I used blueberries, which, after a little research I learned are actually huckleberries. Apparently it's a difference in terminology as we only seem to have the blue ones in my area and they are always marketed as blueberries. I loved the topping on this cake - don't skip that! This looks so pretty topped with whipped cream and sliced almonds.
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Pufferdoodles (Puffy Snickerdoodles)

Reviewed: May 15, 2011
These really are tasty - if you're looking for a traditional snickerdoodle recipe, please don't make these. They are meant to be tall and fluffy, not flat and chewy.
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Heavenly Cake

Reviewed: May 11, 2011
This is a good recipe, but the directions are very vague. The batter is incredibly thick. It cannot be poured, but must be spooned and then spread in the pan. For me, the baking time was a little long. I tested the cake at 45 minutes. As the directions do not say how to test doneness, I tried the toothpick test which showed the cake was not done. After 5 more minutes, the toothpick test still showed the cake wasn't done. I touched the cake top at that point, and it sprang back nicely, so I removed it from the oven and let it cool. This was a total of 50 minutes baking time and the cake is just a tiny bit dry. I wish I'd done the touch test at 45 minutes because I think it was probably done at that point. I wanted to top the cake with something, but ended up not having time to make a frosting or ganache. I topped slices with whipped cream (from the can) and chocolate curls. This is a rather expensive cake to make, as the chocolate is over $1/oz and the recipe calls for 8 oz. If I make this again, I might just use 4 oz of chocolate and use chocolate pudding instead of vanilla.
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Pita Chicken

Reviewed: May 2, 2011
Tasty! The one problem I had was that my pitas fell apart when I stuffed them and I really had trouble getting everything in there. I used homemade salsa. I mixed all the dry seasonings together and sprinkled this on the chicken before cooking rather than after to really flavor the chicken. I think this would work even better rolled in a tortilla. Thanks for a tasty recipe!
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Orzo Ham Salad

Reviewed: May 2, 2011
This is good, but I found the red onion a little overpowering after a night in the fridge. I could see leaving the tomatoes out and serving this in tomato "cups" for a change. I'd probably add extra ham the next time. This is a nice way to use up that leftover ham.
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Cinnamon Coffee Cake III

Reviewed: May 1, 2011
This is one of the best and simplest coffee cake recipes I've ever made. It's easy to put together and bakes up very nicely. I used butter flavored shortening since I had it on hand and followed the directions exactly. The batter is very thick and needs to be spooned into the pan rather than poured. The addition of the brown sugar and cinnamon mixture on top of the final addition of batter makes for a slightly crunchy exterior and moist, tender interior. I checked the cake after 40 minutes and it was still very under-done. After 10 more minutes the toothpick came out clean. The cake turned out beautifully after a 10 minute rest and it smelled heavenly. It's delicious, and I'll definitely be making this one again!
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Homemade Strawberry Nectar

Reviewed: Apr. 27, 2011
This is a good way to use up strawberries. I had to add Splenda to this, however, as it really wasn't sweet at all. I also ended up pouring mine back into the blender and blending it with some crushed ice to chill it. I suppose if you started with chilled ingredients, the finished product might be cold. Keep this in mind, as this type of beverage tastes better cold (at least in my opinion.)
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Ham and Mushroom Baked Eggs

Reviewed: Apr. 27, 2011
Tasty, but not so quick. Plan ahead if you want to make this. It does require chilling prior to baking. The texture of the finished eggs was a little softer than I like, but the taste was good. Green or red pepper would work well in this dish.
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Strawberry-Citrus Shortcake

Reviewed: Apr. 27, 2011
This is tasty, but it is a pound cake. Be prepared for that before making it. It does state "pound cake" in the description. Therefore it is a very dense, heavy cake. Mine was a little on the dry side, though it wasn't over-baked. The strawberries do taste great with the poundcake. I'd planned on making the yogurt cream, but found that my yogurt had expired. I made homemade whipped cream instead and it worked very well.
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Silver Dollars

Reviewed: Apr. 27, 2011
These were okay. They'd be very appropriate on a camping trip cook-out. I do think they need a little extra seasoning though. They're pretty bland as-is. They could use some garlic. A couple slices of jalapeno would spice them up nicely, too.
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S.C.A. Trail Bread

Reviewed: Apr. 27, 2011
Since the submitter encourages the addition and substitution of ingredients, I elected to use eggs and milk in this recipe. I halved the recipe. I dropped one egg into my measuring cup and added enough warm milk to make 1 1/2 cups of liquid. I followed the rest of the recipe exactly. It's not exactly a complaint, but this made one HUGE loaf of bread. My kids loved this bread and I will make it again. I will probably make smaller loaves in 8X4 bread pans the next time. Thanks for a tasty and versatile recipe!
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Pineapple Macadamia Nut Bread

Reviewed: Apr. 27, 2011
If I could I'd give this one 3 1/2 stars. Therefore it gets the benefit of the doubt with 4 stars. I did feel this needed more flavor. I could barely taste the pineapple and the macadamia nuts really didn't add much to the flavor. Coconut might be a good addition to this recipe, along with some extra pineapple. I made pineapple cream cheese to serve wit this which helped a good bit.
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Broccoli Squares

Reviewed: Apr. 26, 2011
I was looking for a recipe to use up some crescent roll dough and I had everything on hand to make this one. It didn't disappoint! Basically this is a veggie pizza, but with a thinner, crispier crust. I took this to work and it vanished quickly. This could easily be adapted to include other vegetables. Thanks for a very tasty recipe.
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Clarke Cheesecake Pie

Reviewed: Apr. 26, 2011
This was very good and simple to make. I had to make my own sweetened condesed milk since I was out of it, but it still worked well. I served this with cherry pie filling on top and it was delicious.
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