Rachel Haley Recipe Reviews (Pg. 1) - Allrecipes.com (10088310)

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Brownie Pudding

Reviewed: Jul. 14, 2011
I like a thicker sauce to the pudding, so I reduce the water and brown sugar to 1/2 cup of each and I double the cocoa (4T in all). I also sprinkle chocolate chips on top of the batter before I pour the water mixture for extra chocolatey-ness. This needs only 30 minutes to bake. Easy to make vegan with soy milk. I also omit the nuts. Delicious!
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Caramel Frosting IV

Reviewed: Jul. 4, 2010
So so good. Used dark brown sugar and boiled until there were no more crunchy sugar bits. Still had a few but just ate those. You have to be flexible with the milk and powdered sugar amounts. Great flavor; extremely sweet (but in a good way).
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Magic Peanut Butter Middles

Reviewed: Dec. 13, 2009
Amazing. Used whole wheat flour with no problem. Followed other review suggestions and added 2 T sour cream and 1 extra egg; cookies are very soft and moist--almost like a cake-y brownie. Also refrigerated pb filling while making dough and had no problem putting them together. Baked for 7 minutes and then left on cookie sheet for a couple minutes to set completely. Delicious and much easier than I expected.
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Zucchini Brownies

Reviewed: Aug. 15, 2009
Oh my God, delicious. I used whole wheat flour and subbed chocolate chips for the nuts since I don't like nuts in brownies. Next time I will use the small holes of the grater for the zucchini, but it turned out fine. Very fudgy inside with a crisp edge. So good and so easy.
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Spinach Brownies

Reviewed: Jul. 18, 2009
I wanted to make these vegetarian, but bacon sounded like a good idea. Veggie bacon products get soggy, so I used spicy vegetarian Italian sausage, browned it with onions and garlic and crushed red pepper (about 1 t), then wilted fresh spinach in the same pan. I also used half sharp cheddar cheese and all whole wheat flour. I cooked these for a bit longer than the recipe states and the middle was still slightly uncooked, but they do firm up. Next time I will use even more spinach and will add some more hot pepper--maybe a fresh jalapeno. All in all, these were good hot, cold, or warmed up, and I will keep tinkering with them. If I hadn't added the cheddar, the "sausage," or the hot pepper, they would have been bland.
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Burger or Hot Dog Buns

Reviewed: Jun. 14, 2009
Used white whole wheat flour (from King Arthur) and let it rise twice (ninety minutes and then thirty minutes). These were good but not the best rolls I've ever made. They were a bit too dense, but they had a nice flavor and froze well.
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Lemon Cream Cupcakes

Reviewed: Jun. 14, 2009
Subbed lemon juice for the vanilla and used buttermilk instead of sour cream. Made my own icing of lemon zest, juice, softened butter, and icing sugar. These were very good, but be sure not to overfill the cupcake tins or they will sink in the center.
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Irene's Barbeque Sauce

Reviewed: Jun. 14, 2009
Didn't have liquid smoke or cayenne, so I subbed chipotle pepper (used one pepper and about a tablespoon of the adobo sauce)--it covered both the smokiness and the heat well. I give this 4 stars instead of 5 because I found it a bit too vinegar-y; at the end I added a bit more ketchup and a few teaspoons of honey. Nice flavor--sweet and spicy.
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Pizza Dough I

Reviewed: Jan. 10, 2009
Very easy. Kind of bread-y, but incredibly simple and the best pizza dough recipe I've found that doesn't need a rise. I used all ww flour and mixed it with the dough hook attachment on my mixer. Wonderful!
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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 5, 2009
I use canola oil and whole wheat flour--it works wonderfully. Rich and sweet cornbread. In my iron skillet, it takes just 22 minutes at 375.
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Russian Cabbage Borscht

Reviewed: Oct. 25, 2008
As I kept tasting the soup, I added more vinegar and more honey than it called for. Really really good flavor and a beautiful color.
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Chocolate Wave Zucchini Bread

Reviewed: Oct. 15, 2008
Delicious, more like cake. I made cupcakes with it, and I just mixed the chocolate in. I also iced them with peanut butter frosting, and they were great. I used oil instead of shortening. I will try the applesauce suggestion to reduce the fat. I also used whole wheat flour, and they turned out great. An excellent way to sneak some nutrition into cupcakes.
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Creamy Rice Pudding

Reviewed: Oct. 7, 2008
This was good. I used a bit less butter than was called for. I also used leftover brown basmati rice.
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Fluffy Whole Wheat Biscuits

Reviewed: Jun. 12, 2008
These are good and they are fluffy. I used all whole wheat flour and added a little more milk to make them really wet. A good biscuit tip I learned to make whole wheat biscuits rise higher is to have the dough be too wet to handle and the oven be really hot (450-475). Then the steam makes the biscuits have more loft. Just flour your hands and toss globs of dough in a bit of flour. Then drop them in a buttered square pan (or a pie pan). If you want drizzle melted butter over the top. Bake as usual. I try to put them on a lower shelf in the oven so they don't get too brown.
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Rhubarb Custard Pie II

Reviewed: May 18, 2008
So good. I made a crumb topping for the top pie crust (mixed melted butter, brown sugar, and flour to make crumbs) instead of making a double pastry crust. I like the contrast of the crumbs and custard. This is delicious. If you wanted, you could probably add an extra half a cup of chopped rhubarb for more of that tangy flavor, or maybe reduce the sugar a bit.
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23 users found this review helpful

Honey Oatmeal Bread II

Reviewed: Apr. 10, 2008
This had a nice flavor and was slightly sweet. The dough was very sticky, and I used more flour. I made very pretty rolls with it as well as a loaf of bread.
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Blue Cheese Chicken Wing Dip

Reviewed: Feb. 16, 2008
I made a vegetarian version of this with Quorn "chicken" chunks, and it was fantastic. Instead of bleu cheese dressing, I crumbled about 4 ounces of bleu cheese into the dip and mixed everything together. An addictive junk food.
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Scalloped Potatoes and Onions

Reviewed: Jan. 31, 2008
I added a bit of mustard to the sauce because I like the tang it adds. Otherwise, this worked really well. Be sure to use big potatoes or 7-8 small/medium potatoes or it will turn out too greasy. Good recipe if you're out of milk or cheese but want something savory/creamy.
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Cornmeal Cookies I

Reviewed: Jan. 16, 2008
I didn't use raisins and I rolled these and iced them, and they were great! Crunchy and not too sweet. Easy dough to work with.
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Chocolate Bourbon Pecan Pie

Reviewed: Nov. 22, 2007
Delicious. Use all the bourbon, but make this pie only if you like bourbon. I think it's a lot better chilled than warm, but some of my family enjoys it best warm. I make it with a whole wheat pie crust, and it tastes fine. I also sprinkle the chocolate chips on the bottom of the pie crust rather than mixing them in--this pie is sooooo good: very rich and decadent.
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