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Old 02-18-2008, 03:22 PM   #11
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Quote:
Originally Posted by Lizannd View Post
I only have butter in the house and don't want to go to the store for margarine.
I'm sorry, I just now saw this. I really don't know if butter would be ok. It could even make it better.
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Old 02-18-2008, 03:37 PM   #12
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Miss Debbie...

I went to the Doctor last week and got a great report on all of my "numbers" from the blood work etc. He did say it woulnd't hurt to lose XX lbs however.... My question is... how can I do that when ya keep sticking these yummy "Kringlers" in my face!!
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Old 02-20-2008, 03:06 PM   #13
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Butter is usually interchangeable with margarine & I think offers a much richer flavour.
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Old 02-26-2008, 07:16 PM   #14
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looks so good !
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Old 02-26-2008, 08:10 PM   #15
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I'd like to make this. I think I can cut the recipe in two and make just one log. What about add ons, like cinnamon struessel or cherry pie filling? If it wasn't almost 8:30 I think I'd try this recipe right now!
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Old 03-18-2008, 09:23 PM   #16
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What on earth could I have done wrong??

I tried to make this tonight...

I mixed 1 cup of flour, with 1/2 cup of (cold) margarine, and 2 Tablespoons of water.

If my camera wasn't dead, and if it wasn't 8:30 I would take a picture to show what i'm talking about.

There is no way I could have made the 2 strips 13 inches long. I got them to about 6 inches long, and they were very thin...

I would think i'd need to double the "crust" recipe, in order to make them 13 inches long...

What did I do wrong here??......
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Old 03-18-2008, 10:01 PM   #17
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Originally Posted by beginner_chef View Post
What on earth could I have done wrong??

I tried to make this tonight...

I mixed 1 cup of flour, with 1/2 cup of (cold) margarine, and 2 Tablespoons of water.

If my camera wasn't dead, and if it wasn't 8:30 I would take a picture to show what i'm talking about.

There is no way I could have made the 2 strips 13 inches long. I got them to about 6 inches long, and they were very thin...

I would think i'd need to double the "crust" recipe, in order to make them 13 inches long...

What did I do wrong here??......

I just read your message and made up some and took a picture. Did your dough look like this? You really have to work with the dough. As your hands warm the dough up it spreads out even better. It just takes a little time but it can be done.

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Old 03-18-2008, 10:27 PM   #18
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Alright, I went back in the kitchen and tried to get them longer. I got them to about 10 inches...Do you think that's long enough? I just don't see how I could get them any longer without making them paper thin.....
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Old 03-18-2008, 10:33 PM   #19
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Originally Posted by beginner_chef View Post
Alright, I went back in the kitchen and tried to get them longer. I got them to about 10 inches...Do you think that's long enough? I just don't see how I could get them any longer without making them paper thin.....
That will be fine. How wide did you make them? I try to keep them to 3 inches.
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Old 03-18-2008, 10:35 PM   #20
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They still don't look like yours do... I'm trying to decide if I should go ahead and make it tonight, and try it in the morning. Or if I should just start over tomorrow. They'll probably dry out if I try to save them....
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