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Old 01-03-2009, 01:29 PM   #106
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I'm SURE that question should and will be answered perfectly by arw, but one thing that made a big difference for us was switching to tapioca (like Kraft Minute Tapioca) to thicken instead of flour or cornstarch.

(haven't tried a pecan pie yet however, but it has worked great for fruit pies)
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Old 01-03-2009, 05:11 PM   #107
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Does anybody have any really good and not-too-time-consuming appetizer ideas or recipes? I have to bring something to a bridal shower in a couple of weeks and I'd prefer not to have to go buy frozen apps.
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Old 01-03-2009, 06:22 PM   #108
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Originally Posted by neutral View Post
I can't figure out what I'm doing wrong, have tried a couple of different recipes and I can't get pecan pies to set up? I let them cool overnight. They taste fine if you don't mind the fact that the pie is more like soup.

Meh, maybe I'll just try some of those recipes redkat posted. I still have bags of pecans left.
I think you must be underbaking. You need to let it bake for a really long time. It should be completely solid before you take it out of the oven. They take a loooong time to bake so if you're concerned that it's getting too dark on top or around the edges then just cover it with foil after it's been in there for a while.

I've found that it's better to bake it "until it's done" and not follow the recipe then bake it according to a recipe. Some recipes will tell you 30 minutes and whatever you're baking does indeed take 30 minutes. But it really depends on the oven you're using and the kind of pan. So some recipes take more or less time than called for.
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Old 01-03-2009, 07:02 PM   #109
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^Everyone's oven is different and take altitude location into consideration also. On the pie issue (I made a great pecan pie on Thanksgiving) I use the knife method....if the knife tip that's set down into the very center of the pie comes out clean, the pie is done. If the tip of the knife is not "clean", I'd keep checking maybe every 5 mins till it does come out clean.
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Old 01-04-2009, 02:26 PM   #110
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Thanks, going to try to cook the pie a lot longer. For some reason I thought I needed to take it out while still "jiggly" in the middle and that it would set up as it cooled.


Making a batch of snickerdoodles right now, can't wait till they're done. Man these cookies kind of stink while cooking though, guess because of all the cream of tartar.
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Old 01-04-2009, 02:34 PM   #111
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the dough is really yummy though!
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Old 01-04-2009, 03:06 PM   #112
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Thanks, going to try to cook the pie a lot longer. For some reason I thought I needed to take it out while still "jiggly" in the middle and that it would set up as it cooled.

OK if it's like that then you're definitely underbaking. The center should be firm. I don't mean completely hard, it should still be a little soft, but nothing that jiggles!
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Old 01-04-2009, 03:06 PM   #113
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and I've never made or had a snickerdoodle. I'm not even sure what it is!
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Old 01-04-2009, 03:13 PM   #114
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When we were kids we used to make the dough just to eat it like that

It's been years now since I have made them, probably like 15 years when my kids were little. They are a sort of sugar cookie taste but in a drop cookie form and the cream of tartar flavor. And rolled in cinnamon.
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Old 01-04-2009, 03:13 PM   #115
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I prepared these last night, put them in the fridge, and then baked them this morning. Since I don't have a bread machine, I adjusted the recipe accordingly. I'll put my adjustments at the end.

Clone of a Cinnabon - Allrecipes



Clone of a Cinnabon (makes 12)

* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour (can also use all purpose)
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast


* 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened


* 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

*************

This recipe makes 12. I halved it, and only made 6. The site has a calculator where you can insert the number of servings you want, and it will adjust accordingly.

I used 1/2 an 8 gram packet of instant yeast (you'd use a whole one for a full recipe). I just added it to the flour, as per the directions on the back of the yeast packet. So what I did without a bread machine is put all the wet ingredients for the dough into a bowl, then added the flour, sugar and salt, combined and kneaded lightly, covered it with a clean tea towel, and let rise for an hour. Then I rolled it out, and instead of buttering the dough and sprinkling the sugar and cinnamon onto it, I combined the butter (I actually used margarine for the whole recipe, I don't buy butter), sugar and cinnamon in a bowl, and then spread the entire mixture on the dough - someone in the comments said that this way is easier, and less of it leaks out during baking. I had some leakage, but not much, and what I had, I simply spooned over the top of the rolls.

Once it's spread and you've rolled it up, I then used dental floss to "cut" the rolls apart. Gives a very clean cut, and doesn't compress the rolls the way that a knife would. Then I placed them in a well-buttered glass pan (9x9 for 6 rolls, 9x13 for a dozen). Took them out of the pan while still quite warm so that I could get the gooey sugar and cinnamon out of the pan while it was still soft. I frost them while warm (not hot) because if they're too hot, the icing just melts and runs off.

Also, I baked mine at 375 for 25 minutes. Some of the comments suggested 350. Next time I make them, I think I'll do it at 350 for maybe 25 or 30 minutes, as the outside of some of them got a tad darker than I'd like.
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Old 01-04-2009, 04:01 PM   #116
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^ Those cinnamon rolls look soooo good! And six would be a better number for me too.
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Old 01-04-2009, 04:10 PM   #117
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I think I can smell those Cinnamon rolls
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Old 01-04-2009, 04:15 PM   #118
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The picture's not mine, I just stole it from the website.

In the comments, people have talked about how the rolls freeze well. Some froze them unbaked, others baked them, froze them and then microwaved them to heat. They also said that you can make the icing and freeze that by the spoonful, and ice them as you need them.

I didn't make 12 because I'm afraid that they'd never make it to the freezer, lol.


I also made a batch of City Chicken (Polish/Hungarian breaded pork shishkabobs) last night. Time consuming and pretty much a pain in the ass, but so-oooo delicious. If anyone's interested, I can post that recipe.

I've been feeling very domestic lately.
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Old 01-04-2009, 04:32 PM   #119
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Mmmm those look great. I wonder if I have any bread flour.
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Old 01-04-2009, 04:38 PM   #120
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Mmmm those look great. I wonder if I have any bread flour.
Oh crap, I forgot to say that I just used all purpose flour, and they turned out fine. Is it too late to edit my post?

It is too late, but if a mod would like to stick in that you can also use all purpose, that would be great.
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