Karen Profile - Allrecipes.com (10245709)

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Home Town: Pennsylvania, USA
Living In: Pennsylvania, USA
Member Since: Dec. 2007
Cooking Level: Not Rated
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Recipe Reviews 19 reviews
Frosty Strawberry Squares
EXCELLENT! Picked it because it looked easy; it took a bit more time than I anticipated however. Suggestions: 1) I doubled crust - however, I baked it all on one cookie sheet - therefore there was too much of it on the pan and it took too long to get the nuts toasted. Next time I will use two pans to bake a double crust. 2) Eggs do not whip up well with the lemon, etc. in them at the start. Next time I will beat them almost to peaks and then add sugar,lemon juice and then stir in strawberries and hope they will peak better, then add the whipped cream; (way I solved it this time was to add another egg white which helped a bit...) 3) I solved the strawberry dilemma by taking others' advice and chopping them up really well. 4) I let it freeze overnight and took out 15 minutes before serving. Great taste. Thank you.

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Reviewed On: Jul. 21, 2014
Frosty Strawberry Squares
Great recipe but I underestimated the time I needed to make it. Made the mistake of putting "crust" on a (too)small cookie sheet to bake - it took a lot of time and stirring to get it done right. Next time I'll find my biggest baking sheet or divide in two. Still not sure it ended up as intended, but it got a little brown and was crispy so I thought that was correct. You can't "pat" it in pan if you cook as I did (until it's crispy); however, I just dumped it in pan and evened it out and by the time we ate it, the filling had softened the crust up just perfectly. As far as the strawberry filling goes, I did chop the berries up and then I mashed about 2/3 of them into even smaller pieces. The rest I left as chopped & added at end. I also had trouble with the egg whites/lemon mixture beating to stiff peaks with my portable mixer; took me at least 10 minutes. Finally, I took out about half of what I had beaten out of the bowl and added another egg white - that worked better. Then I just kept adding the first egg/lemon back in very slowly until I got soft peaks. Maybe next time I will beat the egg whites for awhile and add the lemon juice slowly towards the end. I did double the crust - good suggestion by someone else. Nice taste; really refreshing and worth the effort. I took it out of freezer about 10 minutes before serving - soft, but kept its shape and cut well.

1 user found this review helpful
Reviewed On: Jul. 5, 2014
Milly's Oatmeal Brownies
Easy recipe to make. I made half with Hershey Cinnamon Chips (guys liked them). Other half I split between plain (my favorite) and toffee chips (haven't tried yet). Added walnuts to the whole batch - good move; I also added 1/2 tsp. cinnamon. Kept the white sugar in - not sure it's necessary but can't compare until try them again (which I will). To me, they are a "chewy bar". Perhaps the secret to the "brownie" reference is to bake them just a little less than you think you should (knife just a smidge less than totally clean when tested) and let them finish outside oven. I decided to cover mine with a towel while cooling to keep in a bit of the heat rather than keeping in oven and risking drying them out while baking - maybe that helped to keep more chewy. Next time may try a variation with the ginger that someone else proposed and maybe a different nut and may shave 2 min. off cook time. The person who said they were good for breakfast with tea, coffee or milk was spot on! And who knows, maybe they will be even better tomorrow. Thanks for adding a bit of a different bar cookie to this collection.

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Reviewed On: Jun. 25, 2014
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