Smokering Recipe Reviews (Pg. 1) - Allrecipes.com (10022734)

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Beth's Peach-Nectarine Muffins

Reviewed: Feb. 7, 2012
Delicious, although I changed more of the recipe than I kept! I doubled it, for a start; used all nectarines, no peaches; swapped the vegetable oil for butter; used half yoghurt and half milk; added vanilla and cinnamon; used half brown sugar and half white; and put a proper streusel topping on top. The resulting muffins were delicious! I will make these again - we have nectarine trees in the vicinity. I did find the muffins tasted slightly of baking powder; I'll scant the last teaspoon next time.
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Chocolate Chocolate Chip Cookies I

Reviewed: Sep. 28, 2009
Meh. Not a bad recipe by any means, but I found them too cocoa-ey. I'll keep using my double-chocolate cookie recipe which uses melted chocolate instead of cocoa.
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Pecan Tarts

Reviewed: Sep. 16, 2009
I used my regular pastry recipe, but the filling alone is worth every star. Deceptively simple - no maple syrup or caramel sauce like some other recipes, nothing expensive, just brown sugar bound together with moisture and pecans! Melt-in-your-mouth delicious, warm or room temperature. I used patty pans and skipped the maraschinos.
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Lemon Posset

Reviewed: Jul. 1, 2008
I loved the concept of this dessert, but the result was disappointing. It was far too rich for even my husband to eat (and the man can scarf down amazing quantities of chocolate mousse at one go). The posset also 'melted' very quickly once it left the fridge, and I felt like I was eating vaguely lemony cream. Sorry! Won't be making again.
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Rhubarb Bread I

Reviewed: Oct. 31, 2007
Yummy! I've just finished eating the first warm-from-the-oven loaflet, and it's delicious! I made 8 loaflets and a regular-sized loaf. Like other posters I subbed half applesauce for the oil, one cup of whole-wheat flour and added some spices to the batter. I added oats to the streusel topping, and left out the nuts because I didn't have any. I also used two cups of rhubarb (I was trying to get rid of my garden surplus--no luck, it was still only 3 stalks!). Great to have another recipe to add to my rhubarb repertoire! I'll add some chopped ginger next time.
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Beer Bread I

Reviewed: Sep. 18, 2007
I used Stella Artois, two-thirds wholemeal flour, and added chilli seasoning, cheese, pepper and mustard to the mix. I poured about 50g butter over before baking, and the loaf turned out well--but neither my husband nor I were particularly keen on it. Like many quick breads it had a slight baking powdery taste, and the flavour was strong but not particularly pleasant. I'm glad I experimented with this, but probably won't make beer bread again. We don't usually have beer, so it doesn't seem worth the bother!
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Rhubarb Muffins

Reviewed: Jun. 20, 2007
Very nice! As another reviewer suggested, I used my plain yoghurt with vanilla essence instead of vanilla yoghurt; also used half wholemeal flour. I added some chopped fresh ginger, and used slightly more rhubarb--I also flubbed the topping, just using brown sugar, cinnamon and oats because I was in a hurry. Oh, and I added spices to the mixture, too. Baked in mini-muffin tins (it made about 40), and they came out tangy, moist and luscious! Orange rind and raisins would be good additions too, I think. Thanks for the recipe!
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Chantal's New York Cheesecake

Reviewed: May 31, 2007
Luscious! I've made this three times now; twice with a splash of lemon juice in the mixture, and served with a raspberry and orange coulis. The third time I added a block of dark chocolate to half the batter and made a marbled cheesecake--yummy! I use gingernuts for the base, too, and vanilla paste as well as essence. Don't bother with foil-wrapped springform tins! I make mine in a regular piedish and it works beautifully (with a water bath). There's always enough mix left over to make a cheesecake 'loaf' in a loaf tin as well. That one sits at the bottom of the oven, without a water bath, and never cracks either! Seriously, this is a surprisingly forgiving recipe, and definitely delish. Make the day before; I've found if I taste it while still warm (even barely) it tastes rather bland and boring. But 24 hours later... mmmm.
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Banana Cake VI

Reviewed: Feb. 22, 2007
I used slightly more banana in this than stated (not to be transgressive or anything, I just don't have metric bananas), a little less sugar and some spices. The recipe was nice--moist, not too heavy, and well-flavoured--but not stunningly fantastic.
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Black Bottom Cupcakes I

Reviewed: Feb. 12, 2007
Like many other reviewers, I substituted coffee for water (and added a spoonful of dry milk powder to the flour mixture). What really made them good, though, was the spoonful of strawberry jam I dropped on the top of each before baking. Strawberry was what I had; using blackberry or plum jam could give these a sophisticated, Black Forest-type taste, and I'll try that next time--or perhaps swirling berry puree throughout the cream cheese mixture, or just dropping a frozen raspberry into the centre of each cupcake. The berry touch really 'lifts' the cupcake; I recommend it!
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Roasted Chickpeas

Reviewed: Jan. 30, 2007
These aren't perfect, but curiously compelling--possibly because I'm used to 'normal', bland chickpeas, and consequently fascinated by the concept of crunchy ones! I flavour mine with soya sauce, chilli seasoning, paprika, garlic and herb salt, mustard powder, chicken stock powder and sesame oil... more or less! I have to cook them at 180C for about 40 minutes to get them good and crunchy, but they're nice at the halfway stage too. Great tossed through salads like croutons!
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