deadkat Recipe Reviews (Pg. 1) - (10069265)

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Simple Scones

Reviewed: Jan. 11, 2009
Excellent basic recipe, perfect for experimenting with. I do not have a food processor, but I found the recipe very easy to follow. Scones were crumbly and moist and delicious.
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1 user found this review helpful

Deep Dish Brownies

Reviewed: Mar. 1, 2008
I give these brownies five stars with the adjustments made by other reviewers: omit baking powder and use two eggs instead of three. Makes very dense, intensely flavored chocolate brownies, just what I was looking for.
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1 user found this review helpful

Seven Layer Bars

Reviewed: Jun. 3, 2007
I love this recipe! It is rich, but oh-so worth it. My family puts the milk on after the coconut, and I did it that way. That way, the coconut doesn't burn. Don't cut the butter - it's what holds it all together. I'd also not use unsalted - I think the extra seasoning only adds to the recipe. The last time I made these, I used half butterscotch and half peanut butter chips, and it was great. These go fast, so beware!
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Apple Crisp III

Reviewed: Mar. 29, 2007
Not the best apple crisp I've ever had, but it wasn't too bad. I'm probably not going to make this one again, though. There was way too much liquid and it had too much sugar for my taste (I used 1/2 white and 1/2 brown sugar). EDIT: I may have to make it again whether I liked it or not, my husband complimented me at least three times on it. It goes to show, doesn't it?
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BBQ Pork for Sandwiches

Reviewed: Feb. 18, 2007
This recipe was perfect! That said, I altered it a little according to the reviews I read before starting. First off, I coarsly chopped an onion and added it and a peeled clove of garlic to the beef broth. I used pork shoulder, and used a pork rub on it before putting it together. It cooked on high for about an hour, then on low for another 5-6 hours, and the meat was falling off the bone. If it wasn't hot, I wouldn't have needed forks to shred it. I used a doctored-up barbeque sauce, adding a little vinager and whatever else I had lying around that sounded good. Overall, a fantastic recipe - definitely one I'll keep around and do again frequently. Thank you!
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5 users found this review helpful
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English Muffin Bread

Reviewed: Jan. 21, 2007
I followed the recipe, and it turned out excellently. I haven't had much cooking experience, so I used a thermometer when heating the milk and water - I stirred them in when it was still a few degrees cooler than 125(f). I will definitely be baking these again! Crispy crust, slightly crumbly insides, and very chewy. Delicious! One thing I did do was mist the tops for the first few minutes of baking, because the loaves wanted to brown too soon for my liking.
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