bakedbyjen Recipe Reviews (Pg. 2) - Allrecipes.com (10893119)

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Special Buttercream Frosting

Reviewed: Jan. 18, 2010
Variations that I chose between that work just as well: 1 cup shortening + 1 cup butter, 2 cups butter, 1 tsp almond + 1 tsp vanilla, 6fl oz milk/water
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Gluten-Free Peanut Butter Cookies

Reviewed: Dec. 31, 2009
It was an oily mess in the bowl. However, it came out pretty good for a gluten free recipe. I made half a batch with no changes but using half brown sugar and half white sugar. Tasty. I tried the suggestion of adding coconut + the two different sugars and it looked a lot better and had a nicer texture than the first . However, I liked how the first batch had more of a peanut butter taste.
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Almond Pie Bars

Reviewed: Dec. 28, 2009
Nothing like the Pecan Pie Bar I recipe as I anticipated. Because I liked the crust on that recipe, I adjusted accordingly (3 cups flour, 1/2 cup granulated sugar, and 1 cup butter). The filling wasn't gooey like I wanted. Perfect amount of almond taste though. It was very sweet and rich despite cutting back 1/2 cup of sugar and 1/4 cup butter. I'd come back to this recipe but maybe add more corn syrup.
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Pecan Pie Bars I

Reviewed: Dec. 24, 2009
Given I was not familiar at all with this recipe, I followed it to a T (well, except for using butter). AMAZING! Was afraid of it being overly sweet but it wasn't. I did make quite a mess with overflow which I think can be avoided if I hung the parchment paper/foil over the sides.
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Chocolate Banana Bread Pudding

Reviewed: Sep. 15, 2009
Stale french bread and overripe bananas at its finest! The banana and chocolate chips gave the bread pudding the pop it needed. All the chips sank to the bottom when added to the custard. I recommend just tossing it in at the end in between layers of bread/custard mixture. Also, I would try mashing extra slices of banana with the custard before adding the bread for more banana flavor.
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Buttercream Icing

Reviewed: Jul. 26, 2009
This was the perfect recipe to use on my cupcakes which I took to a park and left sitting on a picnic table for over 6 hours in low 80s temperature. No melting because of the shortening and it still tasted good with the butter in it. It was even better when I added cocoa powder to the butter/shortening to make a chocolate buttercream icing.
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Strawberry Cake from Scratch

Reviewed: Jul. 14, 2009
I sifted the cake flour before measuring, I separated the egg whites to fold in at the end, and my cake was still pretty dense. Given that the recipe yielded a delicious and moist strawberry cake, I'm going to stick to this recipe and hopefully get the fluffiness part right eventually.
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Marshmallow Fondant

Reviewed: Jul. 8, 2009
Who knew it was this easy and tasty to make my own fondant! I used almond extract instead of vanilla extract since that one I had was clear and I was afraid of it not being as white as possible. Also, I used my kitchen aid mixer to knead the melted marshmallows with the first 5-6 cups of powdered sugar. Then, I finished it off by kneading it on my roll/cut mat by hand. (so much easier this way!) I buttered everything beforehand that came in contact with the melted marshmallow mixture (ie. bowls, spatula, hands, KA attachment, surface) which saved the day.
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Yummy Honey Chicken Kabobs

Reviewed: Mar. 30, 2009
i probably should've marinaded the chicken a bit longer than 1 hour. the taste wasn't really there even with me basting 2-3 times. adding mushrooms and pineapple made them yummy.
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Caramel Apple Pork Chops

Reviewed: Feb. 25, 2009
By following the recipe exactly (everyone had their alterations, err, new recipes) I still got a very YUMMY tasting pork chop dinner!
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Caramelized Onions

Reviewed: Feb. 8, 2009
i prefer using sugar instead of molasses. everything else worked out perfectly.
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Brown Sugar Smokies

Reviewed: Feb. 8, 2009
so simple yet so good. i skipped the skewers and served them individually with toothpicks.
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Kettle Corn

Reviewed: Jan. 22, 2009
I love this recipe! Works perfectly with my 3-qt Hello Kitty Popcorn Maker which stirs the oil and sugar consistently for me and has the exact room to make 1/2 cup kernels of popcorn. Topped off with a bit of salt. YUM!
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Gramma's Apple Bread Pudding

Reviewed: Jan. 19, 2009
Yummy, even without the vanilla sauce. Perfect way to use up all of my stale french bread! Apples added spiced up the average bread pudding recipe which I appreciated.
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My Best Clam Chowder

Reviewed: Jan. 12, 2009
The red wine vinegar gave the dish it's unique in a good way taste. Followed other reviewers tips with frying a few strips of bacon and sauteing the onions in the bacon fat before proceeding with all the directions as stated. I also didn't add any water to the boil but used all clam juice instead.
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Pumpkin Chocolate Chip Muffins

Reviewed: Jan. 10, 2009
Reviewers are right, the pumpkin taste is way too subtle. I used white chocolate chips to add a bit more sweetness to the muffins but it still didn't help much. Next time, I will have to add more pumpkin and try some of the other reviewers' suggestions.
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Traditional Mashed Potatoes

Reviewed: Jan. 5, 2009
Good-bye boxed mash potatoes! This was so easy! I probably used a bit more butter and milk than the recipe called for as I like mine a bit creamier. Season to taste.
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A Simply Perfect Roast Turkey

Reviewed: Jan. 5, 2009
It doesn't get any easier then this recipe. I had a golden and flavorful (I used the Simple Chicken Brine recipe) turkey for Christmas dinner. Followed all the directions as stated except for removing the foil at 2.5 hours. I don't think I did that until the last 30 minutes. The turkey seemed to just brown under the cover from the basting every 30 mins alone.
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Simple Chicken Brine

Reviewed: Jan. 5, 2009
I doubled the recipe and used it on a 12lb turkey for Christmas dinner. My meat thermometer was off and I ended up cooking the bird for 6+ hours at 325 thinking it wasn't done yet. This brine saved the day. The turkey remained so moist! Disaster averted!
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 23, 2008
Never again will I cheat and make these from the Betty Crocker bag! After the first batch, I realized that I wasn't going to get anywhere near 3 dozen cookies. So, I rolled the dough into about 1 inch or smaller in size. From experience, an actual thumbprint is too wide and shallow which sometimes causes an overflow of jam. So, I poke a hole halfway through the ball using the back end of my spatula which is a bit wider than my pinky finger. The dough will spread a bit which results in a thumbprint size crevice of jam. I noticed that my last tray spreaded 2x as much as the first tray. I believe it was from over handling the dough as I was constantly reshaping them to get a full dozen. Next time, I will pop the loaded tray in the fridge in between baking.
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Displaying results 21-40 (of 103) reviews
 
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