uscberta Recipe Reviews (Pg. 1) - Allrecipes.com (10367947)

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Blueberry Buckle

Reviewed: Jun. 23, 2007
Really yummy and leaves the house smelling sooo good! It tastes just like a blueberry muffin with delicious sweet topping! I followed the recipe as follows using the full 2 cups of flour but adding one teaspoon vanilla. I opted to use half white and half brown sugar for the crumble topping since I love the taste of brown sugar. I didn't have a problem with the blueberries sinking to the bottom- as a precaution, I did mix the blueberries with 1 tablespoon flour just to be safe before adding them to the batter. It took about 40 minutes in the oven for it to cook completely. Very yummy; will make again!
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German Chocolate Cake III

Reviewed: Jun. 23, 2007
Sooo delicious! 5 stars for taste, but 4 stars overall because of the filling. Everyone that ate this cake couldn't stop raving about how great it was! I made a two-layer cake instead of three but still made the same amount of batter. It took each pan closer about 30 minutes in the oven. Definitely wait for the cakes to completely cool before taking them out or else it will fall apart! Used the suggestion of making cake flour: fill 1 cup with 2 tablespoons cornstarch and then fill the rest of the cup w/ flour (do 2.5 times). I added cornstarch to the filling, but it still didn't solidify completely. It was very soupy and kept spilling down the sides of the cake. I ended up buying some chocolate frosting to frost the sides of the cake to make the presentation look cleaner. Still so tasty though! Will definitely make again!
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White Chocolate and Cranberry Cookies

Reviewed: Jun. 23, 2007
Very delicious if you like sweet cookies (which I do!)! I followed others' suggestions and used less sugar, added half a teaspoon of both vanilla and almond extract, and added a half teaspoon salt. Dried cranberries worked out just fine for me, and I think the brandy did add a special flavor to the cookies. One mistake I made was putting the batter in the refrigerator for a little bit (since I got busy and started doing something else), and I think that caused the cookies to not expand as much (they kept the round ball shape too well). Mmm!
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Janet's Rich Banana Bread

Reviewed: Jun. 23, 2007
Delicious, very moist, and tasty bread! I followed the suggestions of others- used half white & half brown sugar, used plain white yogurt instead of sour cream, mashed the bananas instead of slicing them, and added 1/2 teaspoon cinnamon. Will definitely make again!
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Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: May 23, 2007
Absolutely perfect. The best carrot cake I've had! My family couldn't stop raving about how delicious this cake was! I made adjustments to the recipe as other users had suggested: reduced sugar to 1.5 cups (half white sugar, half brown sugar), used more cinnamon (2 tsp), added 1/2 tsp nutmeg, added a dash of cloves, reduced amount of oil to 3/4 cup and added 3/4 cup unsweetened apple sauce. I'm definitely going to make this again soon since 3 of us finished the whole cake in 2 dinners!
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Lemon-Garlic Green Beans

Reviewed: May 23, 2007
Very simple to make but quite tasty! I cut up mushrooms and mixed them in with the green beans to add a little more volume to the dish. Will definitely make again!
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Firecracker Grilled Alaska Salmon

Reviewed: May 23, 2007
Very easy to make and absolutely delicious! I marinated the salmon overnight, and the yummy marinade taste stuck with the salmon very well. I served it with a vege stir fry and brown rice, and the meal went over very nicely! I will definitely use this recipe again!!
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Raspberry Chocolate Supremes

Reviewed: May 5, 2007
Very simple and easy to make, yet delicious! The taste gets 5 stars, but the fact that they are very gooey and messy to eat gives them 4 stars. Next time I will grease the bottom of the pan to make sure that the crust can come out cleaner.
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Baked Potato Skins

Reviewed: May 5, 2007
Delicious! I baked these for a BBQ, and they were a big hit! I followed the directions as written except I used olive oil instead of vegetable oil and used bacon bits instead of making my own bacon, and they turned out great. If you don't want to spend the time to bake the potatoes, try throwing them in the microwave for about 8-10 minutes on high, and then you can cut them in halves and scoop out the insides. I put the oil/spices mixture on the outsides of the skins and baked them upside-down first. Then after baking for 7 minutes, I pulled them out, coated the insides of the skins, and then baked them for the next 7 minutes. I didn't find them that greasy as others did- just don't put too much of the oil/spices mixture on the skins. Before I put the cheese and bacon bits on the insides of the skins, I took a paper towel and soaked up the little puddles of oil to make them even less greasy.
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Banana Crumb Muffins

Reviewed: May 3, 2007
Absolutely delicious! My entire apt smells of the sweet aroma of these muffins now! I followed most of the other recommendations- added 1/2 teaspoon of cinnamon and 1/2 teaspoon of vanilla extract to the batter, used 1/4 cup honey and 1/2 cup white sugar instead of 3/4 cup sugar, added 1/2 cup of chocolate chips to the batter, used 1/3 cup vegetable oil instead of 1/3 cup butter, and they turned out great! As previously suggested, I tried adding the topping to the muffins after 10 mins of baking, but the muffins had already risen too much. I would either suggest putting on the topping before baking as written in the recipe or maybe 5 minutes in. Will definitely bake these again! Thanks for the delicious recipe!
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Creamy Caramel Flan

Reviewed: Apr. 30, 2007
Great recipe - very dense but delicious! When you coat the bottom and sides of the baking dish, make sure that you tilt the dish (to spread the sugar out) quick enough as the sugar solidifies very fast. I used about one cup of white sugar instead of 3/4 cup to yield more caramel glaze and thus a sweeter flavor in the end. Also be careful when you invert the pan after chilling for 8 hours as it plops right out along with lots of liquified glaze!
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Glazed Almond Bundt Cake

Reviewed: Apr. 30, 2007
Absolutely delicious cake and very easy to bake! The hardest part is grounding the almonds. I used the recommendation of putting in a little bit of granulated sugar to grind up the almonds in a blender so that the ground almonds wouldn't stick together to form a paste. I also followed the suggestion of using 2.5 teaspoons almond extract & 1.5 teaspoons vanilla extract, giving it a delicious flavor. I also doubled the glaze amount (doubling the milk, confectioner's sugar, and almond extract, but keeping the same amount of toasted almonds). The glaze didn't stick to the cake as well, so as I poured the glaze on and it ran off the cake, I scooped the glaze up a few more times and continued to pour it over the cake some more. I baked it for about 50 minutes and it turned out quite well, but next time I will probably bake it 45 minutes so that it doesn't turn out as dark of a brown. To toast the almonds for the glaze, I laid out the almonds on a cookie sheet and baked about 6 minutes at 350 degrees. Great recipe - will definitely make again!!
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Chocolate Mint Cookies I

Reviewed: Apr. 30, 2007
Very easy to make and quite delicious! Highly recommended for satisfying your chocolate-mint cookie cravings!
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Easy Key Lime Pie I

Reviewed: Apr. 30, 2007
Everyone who tasted it loved the taste! Highly recommended for a very quick and easy pie!
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Chocolate Toffee Crunchies

Reviewed: Apr. 30, 2007
The taste of these is great, but I wasn't as satisfied as I expected to be (based on the other great reviews). When I cut the bars up, the crust was very very greasy/buttery, and I had to soak the grease up with paper towels for quite a while. Also, for me, there wasn't enough crust to spread out on the pan, so I made more crust (1.5 times more), and thus had to cook the crust for about 5 minutes longer. I'm not sure why, but there was nothing crunchy about these as the name implies...
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Apr. 19, 2007
pretty simple recipe and delicious results! everyone that tried them loved them! i had the same problem as others mentioned with the icing- i added about twice as much milk as it said in the recipe, and it turned out great! I did not have problems with the jam spilling out- I had the best success with using my index finger instead of my thumb and then made sure I didn't fill the jam above the level of the outside of the cookie. I also used raspberry preserves with seeds and it worked just fine. I definitely recommend this recipe!
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Almond-Raspberry Meringue Bars

Reviewed: Apr. 19, 2007
Great recipe- all my friends absolutely loved them! They're fall apart pretty easily if you're not careful when you cut them up, but they taste delicious!
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