JennyEast Recipe Reviews (Pg. 1) - (11080367)

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Baked Tofu Bites

Reviewed: Oct. 5, 2010
This recipe has been a great way for my boyfriend to eat tofu with me without complaining! I was hesitant about it at first, because I've never used ketchup in a recipe before(I'm not a fan). But I went with it. The result was actually quite good! It's a nice addition to stirfrys. I love the technique of baking the tofu as well. I hadn't tried that before and it really allows the flavor to be absorbed into the tofu. Its the only way I cook tofu now:) For me, its a 4, but for my boyfriend its a 5 :P
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Classic Bran Muffins

Reviewed: Oct. 5, 2010
I really like this muffin. It wasn't too sweet, and is very moist. I was tempted to add cinnamon but resisted, and I'm glad I did. That allowed the bran and vanilla to stand out more. As always, the 2nd time around I make little adjustments:) I substituted the wheat bran for bran cereal, decreased the sugar just a smidge, and used 1/2cup frozen blueberries and 1/2cup frozen partridge berries in place of the raisins. Great, simple, classic bran muffin recipe! I'll be using this one again:)
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Blonde Brownies I

Reviewed: Apr. 20, 2010
I made these for my boyfriend's niece and nephew when we took care of them for the day. They loved them. I left out the walnuts because I wasn't sure about their allergies, but I would add them in next time. They had a nice soft consistency, and weren't too sweet.
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Oatmeal Cake I

Reviewed: Apr. 13, 2010
I've made this cake now many times and I love it! I make a few slight changes to suit me. First, for the cake itself I use only 1 cup brown sugar and leave out the other cup of sugar completely. It's still plenty sweet for me, especially when adding the topping. As for the topping, I took the advice of other reviewers and doubled it. It really makes the cake. I've made it using coconut as it states, which is very good, but one day I was making it and didn't have any on hand. I did however have chopped pecans, and that really took this cake to the next level! I highly recommend trying it that way! I find this cake keeps very well too. After being in the fridge overnight the topping soaks into the cake just a bit, which is just lovely :)
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Shortbread Cookies II

Reviewed: Dec. 19, 2009
I'm in the habit now of using margarine for all my baking, because my boyfriend has a dairy allergy...but that turned out to be a big mistake with these! LOL. This was my first time baking shortbread. Tomorrow I'm going to attempt these again with REAL butter, and hopefully change my rating:) UPDATE: These still didn't taste like shortbread...more like pizza dough. After comparing them to other, traditional shortbread recipes I noticed a difference in the ingredients. Every other recipe seems to have confectioners sugar (not white sugar), and cornstarch in place of flour. I won't be trying this recipe again.
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