Jamie H. Recipe Reviews (Pg. 1) - Allrecipes.com (10919077)

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Jamie H.



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GA Peach Pound Cake

Reviewed: Aug. 21, 2009
I made this cake exactly according to the original recipe and couldn't be happier. It turned out moist and satisfying, with just the right amount of peachy flavor. I might try it once with half white sugar, half brown sugar just for fun, but the recipe is great as it stands; I'm especially glad I didn't add any of the spices recommended by other reviewers. I think the cake has a simple, classic taste that only needs the addition of plump, juicy peaches for flavor.
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Incredibly Cheesy Turkey Meatloaf

Reviewed: Jul. 25, 2009
I took other reviewers' advice on the following points: I grated the cheese, soaked the breadcrumbs in the milk, and added a bit of onion, garlic, and worchestershire sauce to the mix. In terms of yield, I used 2.3 pounds of ground turkey and divided the recipe between two loaf pans, which worked very well. I also topped the loaves with sweet barbecue sauce before baking and would highly recommend it; however, spread the sauce only to within 1/2 inch of the edge of the loaf to avoid barbecue sauce baked onto your pan. Overall a great recipe; thanks, Brooke!
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Raspberry Sour Cream Pie

Reviewed: May 3, 2009
Definitely 5 stars for flavor, but I have to give it 4 stars because the proportions are a little off; there was not enough filling to fill a 9-inch pie pan. With a little tweaking, it would be an absolute winner!
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Egg-Free Bonbon Cookies

Reviewed: Aug. 13, 2008
These were absolutely delicious! I made half as directed by the recipe, using one cherry per cookie, and for the other half I chopped up the cherries and added them to the dough along with a little cherry juice and flour (they were pink, and very cute!) Both ways work equally well. However, I don't think a 10-oz jar of maraschino cherries is enough, especially if you use one cherry per cookie as the recipe directs. I used a 16-oz jar easily. I will definitely make these cookies again, perhaps experimenting with almond extract instead of vanilla, just for fun! This recipe would be a real beauty on a party platter.
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Peanut Butter Oatmeal Cookies

Reviewed: Jul. 28, 2008
These cookies are fairly sticky both before and after baking, so I'd recommend lining your baking sheet with parchment paper and putting layers of plastic wrap or wax paper between them during storage. As for flavor, they're pretty good! Cakey, but still full of peanut butter-honey flavor. I think it would take a person fairly familiar with baking to tell the difference between these cookies and other fattier ones. (In other words, serve these to kids!) If you're a real peanut nut, I'd bet toasted peanuts would make a great addition to this recipe.
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Easy Banana Bread

Reviewed: Jun. 18, 2008
This is THE BEST! I followed the advice of other reviewers by using 1 c. brown sugar and 1 c. granulated sugar; I also used substituted butter for half of the shortening with great results. Sprinkling the loaf generously with the cinnamon-sugar mixture is a must! This creates a moist crust with a unique look. This loaf is dense and moist; if you're looking for light and cakey, search elsewhere. By far the best banana bread recipe I've found to date. I even received great compliments from someone who normally doesn't like banana bread! Do yourself a favor and try this once--you'll never try another recipe.
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4 users found this review helpful
Photo by Jamie H.

Espresso Bark

Reviewed: Jun. 18, 2008
Absolutely tasty! White chocolate chips worked fine; melted & drizzled white chocolate would also suffice. However, I wish I would have read the other comments and coarsely ground the coffee beans first--whole, they're tough on the teeth. You can customize this treat by choosing your favorite bean (I used vanilla hazelnut: delish!) If you're not a coffee fan, simply subsitute another source of that satisfying crunch--your favorite nut, chow mein noodles, maybe even large chunks of graham cracker! Overall, a wonderfully simple and delicious recipe.
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Chocolate Decadence Cake I

Reviewed: Feb. 24, 2008
Incredibly rich, incredibly dense. Really marvelous when you top the chilled cake with whipped cream. I didn't have unsweetened chocolate, so I substituted 12 Tbsp unsweetened cocoa powder + 4 Tbsp canola oil and the cake still came out great. One friend commented, "It's the perfect marriage between mousse and fudge." How's that for a great review?
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9 users found this review helpful

Chocolate Truffle Cookies

Reviewed: Feb. 1, 2008
I followed the recipe exactly as written, just using rainbow sprinkles instead of chocolate sprinkles because that is what I had on hand. These are absolutely delicious! I got comments like, "You've really outdone yourself!" and "This may be a religious experience!". They are obviously very chocolatey, though, so remember your audience. I plan to try two variations just for fun, not because I feel the cookies need improvement: (1) add walnuts to the batter to give it a little extra crunch or (2) replace the vanilla extract with almond extract. I haven't tried these yet, but either way these cookies are fantastic. Eating them warm can really make your night great!
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6 users found this review helpful

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