Shiela Mae Recipe Reviews (Pg. 1) - Allrecipes.com (10996607)

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Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Mar. 30, 2012
I make few changes to this recipe: double the recipe because they will go fast, cut the total sugar back to 2 cups of sugar (I use all white sugar, then add about a tablespoon or 2 of black strap molasses, add an extra egg, substituted about half of the chocolate chips for peanut m&ms (the dark chocolate kind). mmmm
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Gingersnaps III

Reviewed: Sep. 23, 2010
These are delicious, far better than the bought ones. I preferred to make them about half of the 'walnut sized'. Substituting half of the shortening with applesauce makes them an even healthier cookie - you will need more flour to make a stiff enough dough. I was making a double batch, and needed to add about 1 cup more flour to get the dough stiff enough to gently shape them in my hands. Will definitely make this again. Even a double batch will not last long in this house. I hope to make more for gifts. Thank you so much for this recipe.
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No-Fry Potato Doughnuts

Reviewed: Jan. 26, 2008
This is a wonderously delicious recipe. I do love the butter flavor, so I substituted butter for shortening and buttered the donuts before and after baking. We coated about half of them in 10X sugar and coated the rest with the cinnamon sugar (I use extra cinnamon - 2 tsp in the 1/2 cup sugar). This recipe is a real life saver, I do not have a good way to fry donuts so I have not made them very often. I look forward to many tasty donuts to come. Thank you for posting this recipe.
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Crisp Rice Chocolate Chip Cookies

Reviewed: Jan. 26, 2008
This is a great recipe, one our whole family loves. We prefer to make giant cookies with this recipe. I make a few changes to this recipe: 4X batch (results in 6 cups flour and 8 cups rice crispies), cut the sugar back to 3 cups for the 4X batch, add an extra egg, and an extra cup of rice crispies (totalling 9 cups for 4X batch). This takes a very large bowl to make, and I literally mix in the rice crispies and chocolate chips with my bare hands, you have to knead it like bread or pottery clay to get it to mix, the batter is very stiff at this point. It takes a lot of dough to make a cookie, so you need a large batch if you want very many cookies. You can use this recipe to make as large of a cookie as you want, press it out to a uniform thickness of about 1/2 inch and shape the edges to the shape you want. You can fill the whole cookie sheet with one cookie - it can be fun to make, and to eat. :) For home use, I usually make 6 inch cookies. To do this I use an empty 28 oz tomato sauce can (that is about 4 inches wide), cut out both ends and use it for the cookie mold. I dump in a big spoonfull of dough and press it down evenly (about 1/2 inch thick) with my applesauce masher. This makes quick/easy, impressive/perfect, and delicious cookies.
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