nrgizrbune41 Recipe Reviews (Pg. 2) - Allrecipes.com (10588470)

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Earthquake Cookies

Reviewed: Nov. 17, 2010
These were really good. I followed the recipe exactly. I did add 2/3 cup mini chocolate chips as suggested by another person. There can never be too much chocolate! They were good the night I made them but excellent the next day. I baked them exactly 8 min. If this cookie is dry it's because they were baked too long. I would suggest making the day before so flavors can mellow. I stored them in a tin between layers of wax paper NOT plastic wrap or they will get too soft.
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Brick-Oven Pizza (Brooklyn Style)

Reviewed: Aug. 13, 2010
This was a good recipe. I'm not o fan of crushed tomatoes. The second time I made it I used tomato sauce (NOT pizza sauce) which I liked so much better. I'm trying to duplicate a simple pizza from a local bakery that closed a few years ago. It is the same, so I will try more recipes. The dough was good but for me it takes too long. Often I decide in the a.m. that I want to make it for last minute impromtu dinner & am forced to use a different crust.
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Strawberry "SHORTCUT" Shortcake

Reviewed: Aug. 4, 2010
This is the best darn dessert to make in a hurry! I made it so I could send in a photo. This is one cake I didn't have a photo in my collection. When I take this to a pot luck, I leave in the pan & frost with whip cream. Obviously I can't cut and turn over each piece like I do for at home, but it is just as tastey served this way. I always bring recipe copies, as is one of my requested recipes. I only had a butter recipe mix last night, so I used that & it was just as delicious as with a regular yellow cake mix. This is a great way to have strawberry shortcake "out of season."
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Fruit and Cream Pie I

Reviewed: Apr. 18, 2010
This was really delicious. I rated only 4 star because the first pie turned out all pink and soft. The second time I used the base as specfied and found a recipe to cook the strawberry topping pour over base and it was really wonderful. I used the additional berries and whip cream over each slice of pie.
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Lemon Cream Pie

Reviewed: Mar. 31, 2010
This recipe is really good. I'm giving 4 stars only because it was time consuming. It was tasty and refreshing. The one thing I did different was the crust. I used my pie crust and added in the nuts. On top I put whip cream before serving.
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Texas Brownies II

Reviewed: Feb. 28, 2010
I made this the night before because I wanted them to mellow. They were very good and moist but cake-like in texture. I used sour cream as I didn't have buttermilk. I cooked them About 4 min. less than required. I did put the frosting on while the bars were hot from the oven; for 2 reasons. One because it tends to make a more moist bar and second the frosting will stay shiney and be more like a fudge. I gave this 4 stars only because it was more like a cake than brownies.
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Aunt Bev's Famous Apple Pie

Reviewed: Nov. 23, 2009
It was really quite good. I used Macintosh apples. The only thing I didn't like was the nutmeg. I cut sugar by 1/4 cup. I will make again without nutmeg. I used my own pie crust, which is really tender! I also cover the rim with foil for the first 40 minutes; remove and continue baking. This way even the rim is tender.
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Chocolate Cavity Maker Cake

Reviewed: Nov. 11, 2009
This was delicious! If I make it again I will use chocolate milk in place of the liquor. (I used white cream de cocoa.) I'm not a fan of liquor but wanted to try recipe as written. I also cooked it for 55 minutes and used 1 1/c cups mini chips as sugested by others. I will try next time cutting baking time by 5 more minutes. Cake mellowed overnight and was great. I removed it from the refrigator 30 inutes before serving. I kept it cold because I used a mouse filling for top and split layers. See my photo. The mousse isa very simple and delicious. 1 pkg. instant chocolate pudding, 1/4 cup confectionary sugar, 2 heaping taplespoons cocoa. Mix together and beat in 1 cup milk and fold in 8 ounces of whip topping. I used mini chips sprinkled on top as it was a birthday party.
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Rhubarb Cake I

Reviewed: Nov. 2, 2009
I loved the cake part! I didn't care for the crumble top. Most crumble topping has flour in it and will stay on top of the cake. I am going to make it next time with a favorite crumble topping recipe. I think it would be 5 star. NOTE: I also used 4 cups of rhubarb as suggested by others. As I said the cake part was perfect. Mine baked in 38 minutes.
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Cookies 'n' Creme Fudge

Reviewed: Oct. 29, 2009
I made these using orange filled Halloween Oreos. I have no fault with the recipe except they very sweet. The directions were right on. I did do as suggested & chopped the cookies & used the crumbs left for my grandson to toss on his icecream. This kept the fudge with almost no specks of brown. Note: I used 1/2 a pkg. of an 18 oz. bag of Oreos
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Easy Apple Coffee Cake

Reviewed: Oct. 19, 2009
YUMMY IN YOUR TUMMY! YES I'M SHOUTING! This was soooo good & easy! More time peeling & cutting than making the recipe. I finely chopped 1 of the apples & stirred it into the batter. I did use someones suggestion and stirred sugar and nuts into the fruit just before assembling batter and apples. If you sugar too soon; the fruit will weep and make a lot of liquid. This was moist and dense. I wanted to serve it as a dessert so I made whip cream and served it with some sliced apples as presentation. My coffee crew just loved it & I will be printing several recipes requests this afternoon!
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Maryann's Upside Down Rhubarb Cake

Reviewed: Oct. 2, 2009
OH MY GOSH! This was by far a great simple desert. I did use 3/4 c. whipping cream instead of 1/2 c. as called for. It was no problem. I did used 4 c. frozen rhubarb and let it drain for a about 1 hour as sugested by others. Also as suggested I cut the sugar. I used 1 3/4 c. sugar but next time I will try 1 1/2 cups. Someone said a cake mix had a store bought taste to it. I always use 1/2 milk and 1/2 water for the liquid, plus oil and eggs as specified in cake mix directions when making a cake mix. My friends never realize that it is a mix until I tell them.
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Fresh Peach Cobbler I

Reviewed: Sep. 21, 2009
This is truly old time peach cobbler; like my Mom used to make with biscuit topping. I keep the fruit hot in the oven after cooking the peachs while I'm making the biscuit top. This is important so the biscuits will cook thourghly and not be doughy on the bottom. I gave it 4 stars for 2 reasons; 1.) because I didn't care for the lemon & 2.) you had to double the topping as others suggested. I will make again minus the lemon juice.
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Peach Cobbler II

Reviewed: Sep. 15, 2009
It was very good! I gave it 4 stars because I modified it as several suggested. There is another recipe on this sight I'm going to try this weekend before peaches go away!
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Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Aug. 25, 2009
This was really pretty good but I didn't like the allspice taste or maybe it was the maple syrup. I did use the nuts but used vanilla wafers as gingersnaps is not my favorite. If I try it again I will use corn syrup, some nutmeg and dash of cloves. An old trick my Mom always did was separate eggs; whip whites and than fold in. It has the same flavor but a lighter texture. I have my own version of a water bath: I put in a cold oven a a broiler pan on bottom shelf; fill with water and as the oven gets hot so does the water. This makes it moist without wrapping the bottom of cheesecake pan. I also mixed 1 cup sour cream with 2 T. sugar; spread over hot cheese cake, returned to oven and baked 5 min. more. Next time I would double topping but use only 3 T. sugar.
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Peanut Butter Pie

Reviewed: Aug. 13, 2009
This is the one! My coffee crew devoured this in less than 30 minutes! Extremely quick to make. It was the best. I choose to use an Oreo crust as I'm a chocoholic. I doubled the amount of peanut butter. It was plenty rich without using extra sugar. Everything else was the same amounts. I did add 1/3 of a 12 ounce jar of Smuckers HOT FUDGE sauce to the bottom of the crust. Do not use chocolate syrup. It is too thin! I also drizzle some on top. You have to melt it to drizzle as it is very thick. This is the 2nd recipe I tried in the last 3 days. Everyone asked for the recipe - even the guys! Kudos for recipe!
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EZ Peanut Butter Pie I

Reviewed: Aug. 11, 2009
I did use an oreo crust to save time. The only thing I would do different is use confectionary sugar and eliminate the regular sugar. It makes a creamier consistancy. I put fudge sauce on the crust before putting in the filling. I also drizzled some on top and decorated with peanut butter cups.
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Zucchini Bread IV

Reviewed: Aug. 5, 2009
Really great. I made them in 3 small loaf pans and baked an extra 15 min. I wouldn't change a thing!
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Precious Pineapple Cake

Reviewed: Jul. 28, 2009
This was tastey but did tend to fall apart. I used 2 8" pans; put in freezer and cut them so I had 4 layers. I popped them back in the freezer and frosted them while they were still frozen. I used cool whip as I didn't know how the cream cheese frosting would hold up.I cut the first slice while frozen for photo. Because it took a couple of tries to get nice slices. I ended up cutting all the cake and placing on dishes while frozen so they would look nice. By the time we were ready to eat desert they were thawed. If I make again I would use a 13 x 9 pan.
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Key Lime Cake III

Reviewed: Jul. 27, 2009
This was yummy. I'm giving it 4 stars because I could taste the orange in the cake. I would have preferred all lime flavor. I will make again and omit the orange juice and use lime juice. This was moist. What made it great was a fresh blueberry topping. I did use the cream cheese frosting on the sides and as a fence to keep the berries on the top of the cake. I cooked corn starch, sugar and water; boiled 1 min. and stirred in 2 c. blueberries.
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