bakermd Recipe Reviews (Pg. 2) - Allrecipes.com (10668403)

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Broiled Tilapia Parmesan

Reviewed: Dec. 23, 2007
An OK way to prepare fish. Is very versatile otherwise, easy to cater to your own individual taste. Overall not bad.
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Fantasy Fudge

Reviewed: Dec. 23, 2007
DEFINITELY use semi-sweet or even dark chocolate chips! Ding dong me had everything on hand, but had milk-chocolate chips and that's what I used and it was just too sweet. Kids liked it, though, they didn't mind. Also used Trader Joe's organic sugar which was a little bit on the grainy side, so the fudge had a granular texture. I will make again wtih the RIGHT ingredients and I will update my review! ;-)
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Flourless Peanut Butter Cookies

Reviewed: Dec. 5, 2007
I found these to be only "OK", perhaps too much hype from all the glowing reviews. I have to admit I was pretty disappointed. Not sure if PB brand makes a difference. I was excited because I had all the ingredients on hand. I used Trader Joes natural chunky PB (the kind with the oil layer on top that you have to stir in) along with Trader Joes organic white sugar and Trader Joes Organic Vanilla and of course the egg. I have to say, mediocre at best. I am willing to try again with a different PB brand and hopefully will get better results.
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Whole Wheat Beer Bread

Reviewed: Nov. 13, 2007
Ok, so I flubbed around a little bit and used all whole wheat flour instead of mixing half whole wheat and half regular white flour. Also used Splenda instead of real sugar. Came out kind of dry and bitter. Bitterness may have been from the type of beer I used. Overall, it was pretty good. I think if I follow the recipe to the T it would be a lot better.
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Venice High School Cherry Butter Cookies

Reviewed: Oct. 19, 2007
I am the original poster of this recipe (been trying to log-on to that account, but haven't been able to get the password right!) Baking times are truly variable, depending on your oven. You must watch cookies closely, I've found that once there is a light brown tinge, the time is right. The cookie's thickness will also affect baking times and textures. My avg is around 12-15 minutes, 17 minutes is too long, but of course all ovens are different. Lastly, sifted flour is vital. Regular flour makes it heavy and crumbly. That being said, this is one of my all time favorites. Rich, buttery and oh so good. I always end up adding much more cherries and walnuts than the original recipe calls for: usually up to 1c each, and I chop of the cherries very fine so that they are more evenly distributed. Every Christmas I get asked to make these.
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Displaying results 21-25 (of 25) reviews
 
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