She bakes a lot Recipe Reviews (Pg. 1) - Allrecipes.com (10151592)

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White Chocolate Macadamia Nut Cookies III

Reviewed: Feb. 10, 2010
Fantastic! I also added 1/2c Coconut. -So good! Please understand that flour reacts different depending on what brand it is et. Also if it is a rainy day, dry sunny day etc. (flour absorbs moisture from the air so can react differently on different days too. I always bake 1 "test cookie" * If it spreads too much, I add 2 T additional flour and mix it in before baking. * Too dry and doesn't spread/stays in a lump? add 2T more butter or shortening. then bake. -Hope this helps
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22 users found this review helpful

White Chip Chocolate Cookies

Reviewed: Feb. 10, 2010
Fabulous but with these changes: Instead of 2c granulated sugar, substitute: 1c Brown Sugar and 1c Granulated Sugar Reduce Flour from 2c, to 1 3/4 c. Replace white chocolate chips with: 1c Milk Chocolate Chips and 1c Semi-sweet Chocolate chips These changes produce more depth & flavor
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4 users found this review helpful

Orange Chiffon Cake

Reviewed: Feb. 17, 2010
Excellent cake. I made the following changes to make the orange flavor more pronounced: 1) Where it called for 1/2 Orange Juice, I used 1/2c frozen OJ CONCENTRATE (straight from the can instead of liquid prepared OJ). 2) I cut out 1/4 c of the sugar called for (since the frozen OJ concentrate has so much sugar). I did use the 1/4c water called for in the recipe also.
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5 users found this review helpful

Marble Bundt Cake

Reviewed: Apr. 10, 2011
I didn't care for this recipe. The measurements are all wrong.
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4 users found this review helpful

Beef Burgundy I

Reviewed: Aug. 14, 2011
I made this in a crockpot without browning first and it was excellent. I like to make extra to freeze so I used 3lbs of cut up cubes of Chuck that I got at COST** (The big warehouse store) Their meat is always tender, I did 1.5x the recipe, and used mushroom soup mix because I didn't have mushrooms, and dry beef gravy mix w/only 1c water. (not the recommended 2c broth)because the beef makes liquid while cooking, and the reduction of the 1c. made it thicker which I liked. Excellent recipe
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3 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Dec. 3, 2011
5 ***** STARS FOR THIS RECIPE! Tips: > Sift flour after measuring. > Spray cooking spray on the top of the muffin pan as well as inside the muffin cups -so muffins don't stick to the top when they overflow during baking. > Add 2 T. Sour Cream to the egg, oil, milk mixture bringing it to the 1c measure as instructed. > Add 1/4t Lemon Extract along with the vanilla extract to "brighten " the flavor. >Use Dried Blueberries (available at C**TCO -very inexpensive). They do not turn the batter blue & have an intense blueberry flavor! (You can also mix fresh blueberries in with dried if you prefer). > To get a big "Crown" on your muffins, fill pan almost to the top, bake at 350* for 15min to "set" the batter then turn the oven up to 400* to finish baking. This pushes the batter up through the muffin and makes the desirable "crown" effect everyone wants! -I learned this from a professional baker. > let cool at least 5-10 min before removing from the pan to avoid tearing them. Makes 10 regular size muffins.
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130 users found this review helpful

PHILADELPHIA New York Cheesecake III

Reviewed: Dec. 1, 2012
Good, not great. Not sweet enough, too heavy. Would not make again. Helpful tip: If you like a high cheesecake, do check your pan size. -Not all cheesecake/springform pans are the same size Some are 9" some are 9/34" some are 10". These all affect baking times and outcome of height of the cheesecake. Larger pans take less time, and a 9" pan make take more according to your oven temperature. I recommend using an oven thermometer. Cakes turn out better if the oven gets a through pre-heat. Be sure to pre-heating the oven for 15min before putting in any cake. You'll get better results.
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3 users found this review helpful

Fantastic & Easy Tuna/Salmon Loaf -Serve hot or cold.

Reviewed: May 4, 2013
Delicious and fast! very flavorful.
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1 user found this review helpful

Pumpkin Cake III

Reviewed: Oct. 10, 2013
Needs more flavor and flour. As written, this recipe produced flat cupcakes due to too much moisture. My suggestions: Instead of using all vegetable oil, use half butter & half oil. Cake will turn out more tender with a finer texture. Add an additional 1/2c. flour 1/2 t. dry ground ginger 1 t. cinnamon 1/2 t. ground cloves FYI: Don't have canned pumpkin? -Canned drained, pureed sweet potatoes can be substituted for pumpkin. Delicious when topped with a crumb topping too. Make it in small loaf pans for gift giving. Your friends will love it. After making the additions, you'll agree it rates 5 stars.
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Perfect Pumpkin Pie

Reviewed: Dec. 10, 2013
YOU GOTTA TRY THIS ALTERATION: I used the Nestle' brand Dulce de Leche (caramel) Evaporated Milk instead of the regular white evaporated milk. OMG! It was fantastic and imparted a deeper flavor to the pie! You'll definitely have to stop yourself from eating it right out of the can!
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3 users found this review helpful

 
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