Grandma39 Profile - (10747548)


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Living In: Columbus, Mississippi, USA
Member Since: Sep. 2006
Cooking Level: Expert
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Recipe Reviews 5 reviews
Brooke's Best Bombshell Brownies
Wowsers! These are getting compliments left and right around here! People are saying they need this recipe; it's the one they've been searching for! I've made them twice now, and it definitely pays to follow the directions, as given, in assembling them. I increase the recipe to 1 3/4 times, and bake it in a half-sheet pan, which is larger than a jelly roll size. For that amount, I decrease the sugar by only 1/4 cup, using 2 cups brown and 3 cups white; and I use 1 stick margarine, and 2 1/2 sticks butter. What a treat for chocoholics! This is definitely replacing my old brownie recipes; Thanks, Brooke!

0 users found this review helpful
Reviewed On: May 8, 2008
Monster Cookies VII
This is my old stand-by for a huge batch of sure-to-please cookies; it's the one I make more than any other. I am repeatedly asked for the recipe. The previous reviews are correct; the recipe should call for 8 tsp. soda, not 8 Tbsp. Other helpful hints: 4 1/2 c. br. sugar = 2 lbs; 2 cups butter = 1 lb; 3 lbs. peanut butter = a total of 5 3/8 cups; 18 cups rolled oats = more than a 42 oz. box. I shake down my measurement of oats and figure generously; it helps the flattening problem. I also chill the dough before forming the cookies to help prevent flattening. I use 1 lb. each of mini chocolate chips and M&M's, and I much prefer the crunchy peanut butter; the pieces of peanuts add wonderful texture. Do not overbake these! Remove them from the oven while the cracks are still shiny and wet looking, then let them set several minutes before removing them from the pan so they won't fall apart while handling them. This makes a mountain of cookies, but it's wonderful keeping a supply in the freezer for unexpected guests and gatherings; we've never had any problem getting rid of them!

30 users found this review helpful
Reviewed On: May 7, 2008
Bread and Butter Pickles II
The salt draws water from the veggies, thus they need to be drained. By removing some of the liquid from them, they turn out crisper as pickles. I do, however, like to mix a quart of cracked ice into the mixture, to keep it cold. It melts, and everything is well drained at the end of 3 hours. My family loves these!

388 users found this review helpful
Reviewed On: Aug. 15, 2007
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