Anne Recipe Reviews (Pg. 1) - Allrecipes.com (10790722)

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Boiled Bagels

Reviewed: Aug. 11, 2013
Once you make these at home, you will NEVER buy bagels again! These are the real deal - chewy inside, with the baked crust on the outside, ideal for toasting! I've made these about six times, using a stand mixer (not kneading by hand). Here are the modifications needed: 1. Once all flour has been added, you will knead it in the mixer for 5-10 minutes until elastic and shiny on the surface. 2. Cover mixing bowl with plastic wrap and rise for one hour. 3. Start water to boil in the last 10 minutes of rising, then shape each bagel as desired, resting them under a damp cloth. 4. No need to wait 20 min for a second rise, by the time the water is boiling and you've finished shaping (5-10 min), you can start boiling the bagels in batches of 3-4 per pot. 5. TIMING adjustment is critical! Only 1 minute per side - then onto a cookie rack to drain. 5. Once they are all boiled, blot them dry on bottom, transfer to greased cookie sheet. 6. Brush with an egg-white wash and add top with desired add-ons (poppy seeds, garlic powder, salt, etc.). Baking time is 20-25 min as per directions. Wonderful!
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3 users found this review helpful

Crunchy Vegetable Dip

Reviewed: Oct. 31, 2010
Quick and easy and with the veggies it's also nutritious! The lemon juice gives it a nice twang - I thinned it out a bit with 2 T sour cream to make it easier to dip.
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3 users found this review helpful

Extreme Chocolate Cake

Reviewed: May 28, 2010
The best chocolate cake I have made from allrecipes.com! Very chocolatey, heavy, dense, and much like the professional cake that would be purchased at a fine restaurant!
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1 user found this review helpful

Candied Apples III

Reviewed: Nov. 9, 2009
These are the real deal - the ones you find at County Fairs - bright red with a hard shell! Some caveats - 1. it takes about 20 minutes get the candies melted and up to 310 degrees (i.e. the hard crack stage) and 2. as you dip, you run out of candy, and what is left behind cools and won't turn around the apples well. I would suggest that you DOUBLE the recipe to fully coat 12+ apples. and 3. SPRAY the waxed paper with PAM oil before you put the apples on or the wax melts to the apples. Not sure I'd make these again given the time it took but if you like candied apples this is a great recipe.
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13 users found this review helpful

Bourbon Pecan Shortbread

Reviewed: Nov. 9, 2009
Great flavor, even without the bourbon! I didn't have bourbon and my husband thought scotch would be too different, so I substituted 1T water for the bourbon. Can't wait to also try bourbon!
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7 users found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jan. 18, 2009
Very nice texture - chewy-ish on inside and crunchy just on the outside. The walnuts (when ground into very small pieces) at a nice touch to the recipe - no one would know they're in the cookies! And there are just enough chips to enjoy a sweet cholatey flavor without being overwhelmed. The oats give a good bite to the cookie - almost a crunch. My favorite oatmeal cookie recipe with choc chips by far!
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Ashley's Chocolate Chip Cookies

Reviewed: Nov. 2, 2008
I have a favorite chocolate chip cookie recipe but I thought I'd try another so after looking through the reviews for various recipes on allrecipes.com, I chose this one. I had great hopes for this recipe, given its high ratings by so many people. The dough was quite stiff (unusually so...) and the cookies never spread out during baking (even though I followed directions exactly) and the cookies ended up rounded and like hockey pucks. I'm not sure what happened but I will not be making these again.
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Mrs. Sigg's Snickerdoodles

Reviewed: Oct. 26, 2008
I'm quite a fan of "whole wheat snickerdoodles II" but this recipe is definitely the best white-wheat flour version! Mixing the dough is quite easy and foolproof. Within 30 minutes your first batch is out of the oven and mostly into your gullet! Yummy, crispy, with cinnamon lingering in your mouth!
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Peach Cake II

Reviewed: Sep. 25, 2008
This cake is very easy to make and it received good reviews from my colleagues at work. The only downside to the cake is the high fat content as a result of using 1 cup of oil. The cake is very moist already from the fresh peach slices and if I were to make this again I would cut the oil in half and perhaps add 1/4 cup of apple sauce in place of the 1/2 cup of oil. The cinnamon gives a nice flavor and with the crunchy top of the cake it's very tasty and appealing.
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4 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Aug. 24, 2008
Wow - what a great way to use the summer gold peaches, bursting with flavor! Pre-baking the peaches before adding the dough/sugar topping ensures a perfectly baked crust with no sogginess. Awesome recipe!
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Whole Wheat Snickerdoodles II

Reviewed: Sep. 14, 2006
These cookies have an intriguing cinnamon aftertaste that will make you want to try another right away! I added 1 tsp cream of tarter as per other snickerdoodle recipes (therefore approximating adding baking powder) to give the cookies a nice rise before they fall into their familiar crackle-topped shape. They're warm and soft right out of the oven and become more crisp/crunchy after they cool down. Very good!
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15 users found this review helpful

 
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