nrgizrbune41 Recipe Reviews (Pg. 1) - Allrecipes.com (10588470)

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Banana Pudding IV

Reviewed: Dec. 9, 2014
This was delicious! Was is the key word because it's all gone!The only thing different; I couldn't find the size box of pudding listed in the recipe. I purchased 2 - 1.7 oz pkg. of instant vanilla pudding. You can see by my photo it came out perfect.
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Snowball Cake

Reviewed: Nov. 30, 2014
Cake was met with raves! I made the frosting recipe* & put on the coconut on the night before serving. Love a cake to mellow overnight. Not only I find it more flavorful & more homemade flavor! The only thing different: *I used in the frosting 3/4 cup milk. I love this frosting & use it all the time but find 1 cup milk is too much milk. This is a great frosting for any cake (without the coconut) for a chocolate mousse frosting using chocolate pudding or a lemon frosting too, using instant lemon pudding!
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Gooey Butter Cake III

Reviewed: Nov. 22, 2014
Made this cake/bar recipe with slight change as per reviews. Changed sugar to 2.5 cups in the cheesecake part of recipe. Added to this part; grated rind of 1 lemon & the juice of the lemon. Baked it less time than required & will try it 5 min less the next time. By adding lemon juice it cut down the sweetness. All were gone in less than an hour by my coffee gang.
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Pumpkin Dessert

Reviewed: Sep. 23, 2014
Excellent. For those who don't want to make a pie crust this would be great for Thanksgiving. I served with whipped cream & was delicious. Pumpkin was firm to slice...see my photo, but still pie perfect filling. The only thing different; I used spices from Libby's Pumpkin pie recipe & mixed the nuts with the topping just before sprinkling on top & pressed in lightly. This way the nuts stick a bit better & become incorporated into the topping, with less falling away when cutting.
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Pizzelles II

Reviewed: Aug. 24, 2014
This is almost like my family's recipe, except I used vegetable shortening melted. It gives a more crispy "cookie' than butter. I gave this recipe 4 stars because it had too much baking powder. I made 1/2 batch with 2 tsp. baking powder. I had trouble keeping the cookie thin & crispy. 2nd batch I used 1 tsp. Made for a nice crispy cookie.This is photo with 1/2 the amount of baking powder.
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Blueberry Crumb Bars

Reviewed: Aug. 24, 2014
This recipe was changed slightly following some suggestions from other bakers. 1) Used 1/2 brown sugar & 1/2 white sugar for base. 2) used 1/2 butter & 1/2 vegetable shortening, in place of all shortening. Bars were terrific. 3) Beat egg & added 1 Tbsp. water & added to cut together dry ingredients. The only thing I did different, on my own, was taking the dough & pressing small bits of dough,thin to make an almost solid crust on top. Also added a very small thin lemon drizzle over top. I like blueberries & lemon together. Loved by all & finished by end of picnic.
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Lemon Pie I

Reviewed: Jun. 23, 2014
I love a simple recipe! This was very lemony & that is what my DIL loves! I like to please her when I'm visiting. Her friends loved it too...I made 2!
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Oatmeal Cookie Bars

Reviewed: Jun. 19, 2014
Excellent recipe. I was hesitant to put in the lemon juice but glad i did. Wouldn't change a thing!
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Better Than Sex Cake II

Reviewed: Apr. 9, 2014
This cake was perfect! Three things I suggest: 1) when making the cake mix use 1/2 oil & 1/2 applesauce for the amount of oil required on box mix.(makes for a moist cake & no you don't taste it in the cake.) 2)Test for done with toothpick at least 8 min. before suggested baking time. 3) make the day before so dessert mellows & brings out the flavors. I mixed everything as written mixing the milk & caramel on warm in microwave.(defrost) The people who served this & had trouble removing from pan, I think can be a couple of things. 1) served cold from refrigerator & or didn't leave out for about 1 hour before serving. 2) If you mix the caramel & milk as written, the caramel does't get so thick when cold.
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Toll House Pie I

Reviewed: Mar. 23, 2014
I've made this pie years ago & it is excellent BUT there is too much butter in this recipe. I used 3/4 cup of butter & it came out perfect. I too am giving 4 stars because the butter is too much as listed. I ended up serving this with Whip Cream as I was taking it to card group. Next time I want to serve sliced smaller, warm with vanilla ice cream & drizzle of fudge sauce.
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Too Much Chocolate Cake

Reviewed: Feb. 24, 2014
Great cake but 1st choice is Chocolate Cavity Maker Cake from this sight. I made this because I didn't have 16 oz. of sour cream. I used mini chocolate chips which leaves every mouthful a bit of chocolate heaven. I greased & cocoa the pan so there is no white cake flour residue on cake. Pans should be greased & "floured" or use unsweetened baking cocoa for chocolate cakes & flour for white cakes. Release is easier. If not frosted,cake will look good. I use a simple mousse filling/frosting. 1 instant chocolate pudding, 1 Tablespoon baking cocoa, 1/4 cup powder sugar & 3/4 cup milk. Beat till thick & fold in 8 oz. cool whip.
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Streusel-Topped Pumpkin Pie

Reviewed: Feb. 21, 2014
This was delicious. The only thing different, I use brown sugar in place of the white sugar in the pumpkin.
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Bar Cookies from Cake Mix

Reviewed: Aug. 26, 2013
This recipe is 5 star as others stated. Used a yellow cake mix, made an adjustment as others suggested & did 1 more step. Same thing I do when making brownies. Added 1 Tablespoon of Karo Syrup (corn syrup)This step makes a a chewie cookie! Make sure it's just golden brown. Mine baked in 25 minutes. Dessert is best made the day before. Flavors blend & mellow.
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Aunt Norma's Rhubarb Muffins

Reviewed: May 28, 2013
I made these last week & used 2 cups of chopped rhubarb & added a 1/2 tsp. cinnamon to the batter as others suggested. These were very easy. I didn't use a mixer which can spoil the texture of these muffins. Just follow directions closely. I made my own topping of cinnamon flour sugar & butter cut together & sprinkled on top. Coffee gang gave them 2 thumbs up!
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Mound Bars

Reviewed: Aug. 13, 2012
I made these 2x. The first time I did follow the recipe for pan size, except I poured on the condensed milk & sprinkled the coconut on top & pressed in. I think it would be hard to spread mixture over the crust doing as directed. I also used mini chocolate chips as it covered more, there was barely anything to spread. The 2nd time I used 13 x 9 pan for a thicker cookie/candy. Baked the crust for 10 minutes, spread on the coconut, I stuck in a handful of slivered almonds sort of on top & pressed in with spoon & baked 18 min. more. I liked the thickness in a 13 x 9 & they were delicious. I spread 3/4 bag of a 12 oz. chocolate mini chips on top. You can easly used less when using mini chips, but I love my chocolate.....
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Amaretto Butter Balls

Reviewed: Jun. 8, 2012
I made these cookies about 3 weeks ago. I just took them out of the tins to serve. For those that aren't happy with this recipe please note: This is what you call a butter cookie..it has no eggs. The flavor mellows while stored, yes for 2 or 3 weeks. The trick to this is use a foil lined tin with a tin top, NOT plastic. Seperate layers with wax paper NOT plastic wrap, set aside on a shelf where your family won't start taste testing! (Not the refrigerator) You will be amazed with the results. This is a wonderful cookie to make at Christmas, because it is best made ahead when you aren't quite as busy. They were excellent & almost dissolve in your mouth as a very tastey buttery treat.. My coffee gang devoured them. I gave them only 4 stars, only because I think the recipe needed an explanation about serving true butter cookies.
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Banana Cupcakes

Reviewed: May 30, 2012
These were very good. I did cut the sugar by 1/4 cup. I cut little cone shapes out of the top of each cupcake & filled with some lemon pudding. I made a home made banana-lemon frosting that my friends love. I just drizzled some on the tops. They were devoured in less that 20 minutes. I love the flavor of lemon & banana. I make a banana cake & split layers & fill with lemon pie filling. When I saw this recipe I thought it would work the same & be less work & it was!
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Mmm-Mmm Ice Cream Cake

Reviewed: Apr. 15, 2012
Delicious topping. Much better than store bought fudge topping as it gets very gummy when frozen. I went a step further. First I didn't have what I needed for base & I wanted to make a dessert & I wanted to try the cooked topping. I broke up 8 oz. of Oreo cookies & placed in bottom because thats all I had. Walmart carries full 1/2 gal rectangles of ice cream & I sliced & layered over the cookies. To get it to stick to the cookies so it would cut nicely, I put a large piece of plastic wrap over the ice cream layer & pressed down firmly so the cookies were than stuck to the ice cream. I than froze it while making the sauce. Removed the wrap when sauce was cool, poured on the sauce & returned to the cake to freezer. I waited till that froze, than added a 8 oz. layer of whip topping & sprinkled with salted peanuts. It was so delicious. It was the cooked topping that made it so good. I'm giving it 4 stars only because it didn't have a topping. It looked a bit bare to me to serve. I will make it again & will try the original base. I think my preference will be the Oreos, as that is my favorite store bought cookie!
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Nancy's Chocolate Fudge Pie

Reviewed: Apr. 13, 2012
This pie is quite tasty. I give it 4 stars as the recipe doesn't have a lot of directions. I too, prefer to use cornstarch. It's quicker. When using cornstarch you need only bring to a boil & boil gently for 1 full minute. Longer than that, filling will go back to thin. When using flour, after coming to a boil, it really needs a gentle boil for at least 4 min. to make sure there isn't a uncooked taste. Something I do, makes for a smooth filling. I put all ingredients in a blender & blend till smooth, than cook. This way there is absolutely no pieces of cooked egg. I omit the egg tempering stage by putting ingredients in the blender. (which isn't listed)
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Snickerdoodles I

Reviewed: Apr. 5, 2012
This is a great all time recipe. Don't let brown as they get too crunchy..but if they do make great dunkers! Either way this is a wonderful timeless recipe! Great if your on a budget.
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