Jay3fer Recipe Reviews (Pg. 1) - Allrecipes.com (11148909)

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Fluffy Carrot Muffins with Cream Cheese Frosting

Reviewed: Nov. 27, 2012
Wow! These sure ARE fluffy. I can't imagine frosting these, because a) they're quite sweet as-is, and b) they're quite soft and I think trying to ice them would tear the surface. Anyway, very easy to make and a hit with the kids. As a plus, I peeled too many carrots (only needed 3), so I served these with carrot sticks. ;-)
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Pumpkin Muffins II

Reviewed: Nov. 6, 2012
Made with kids this morning and it worked out great. Following the comments, I reduced the cloves etc - the quantities shown do look like way too much. I kept the full amount of cinnamon, but used only 1/4 tsp of cloves and 1/4 of nutmeg (no allspice here). A bit of ginger would probably be nice as well. Used 2 cups of frozen homemade pumpkin, thawed in advance. Baked in muffin tins - perfectly done in 20 minutes!
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Perfect Pumpkin Pie

Reviewed: Oct. 2, 2012
Easy to make. Everybody loved it... I still don't love pumpkin pie, and I guess I was hoping this one would win me over, but it was very well-received by everyone else!
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Alice's Easy Blueberry Cake

Reviewed: Jul. 29, 2012
This is an easy, yummy cake that worked out absolutely perfectly. I wanted to make it pareve (non-dairy), so I used coconut milk and coconut oil instead of the milk & butter. Straight coconut milk was a bit too rich, so I'd probably use almond milk next time, but the melted coconut oil was just perfect on top! This seems like it could become a staple around here...
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Mom's Best Peanut Brittle

Reviewed: Jul. 21, 2012
Yummy! I used whole natural almonds (with skin on), toasted slightly in the oven ahead of time for better flavour and chopped in half so they wouldn't be unwieldy. I also used coconut oil instead of butter so it would be pareve (kosher, non-dairy) and the oil didn't blend so well with the sugar mixture, but I've had the same problem with butter in the past, so I'll have to work on that. I have used this baking soda technique to make sponge toffee, so the basic method was familiar already. You definitely have to spread it quickly - in future, I may spread the nuts evenly on the pan and then pour the mixture over them. Easy and delicious last-minute treat!
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Banana Muffins II

Reviewed: Mar. 12, 2012
Very nice - quick and easy. Made with homemade applesauce to replace ALL the fat, and it worked out fine. Added half cup of butterscotch chips, which was also very pleasant.
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Overnight Coffee Cake

Reviewed: Feb. 21, 2012
Really good coffee cake! It's not really a labour-saver, you're just off-loading the work to the night before, and this is more work than I usually put into morning dishes. Still, for a special treat, it's probably worth it. I left out the nutmeg (don't like it) and used a tsp. of Lorann's Buttery Sweet Dough emulsion (available through King Arthur Flour, but you could just use vanilla). I was worried because my batter was quite thick - I had to push it to the edges of the pan with a spatula, and then it didn't come up very high in the pan. But it rose beautifully in the oven. Just great cake!
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Easy Lemon Bars

Reviewed: Sep. 10, 2011
I wouldn't have believed it. I was desperate for a non-dairy lemon bar recipe and all I had handy was HALF a box of lemon cake mix, some lemons and some Tofutti cream cheese (half a tub). I prepared the recipe exactly as directed, using HALF an egg (broken in a cup and stirred well) in the cake mix and HALF in the "cream cheese" mixture. Well, I wasn't expecting much, but it was actually very tasty, with almost no taste of cake mix at all! Made in a smaller pan, obviously, and I would recommend making a full-sized batch ... if only because everybody's going to want seconds!
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Best Ever Popcorn Balls

Reviewed: Jan. 29, 2011
Tasty as anything - but I think I "squished" the balls too hard because they are rock-hard and barely edible. Even the kids were disappointed these were so hard to eat. If we make them again, I think I'll squeeze them less tight - and maybe bump up my review to 5 stars!!!
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Coffee Shake

Reviewed: Dec. 5, 2010
This is basically my standard recipe except the vanilla, which is a delicious addition! I used 2 tsp sugar, 2 Tbsp of hot chocolate (drinking cocoa) powder instead of the syrup. HINT: For any blender drink with white sugar, add the sugar to the blender FIRST and run it for a bit dry - it will pulverize into superfine sugar which dissolves beautifully into drinks for a more professional texture.
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Royal Icing III

Reviewed: Dec. 5, 2010
I don't know what I did wrong - measured carefully - but I found this too thick to pipe onto gingerbread cookies. Added an egg white and it turned out just fine.
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Pumpkin Black Bean Soup

Reviewed: Nov. 25, 2010
One of the 3-star reviews commented that every 4- or 5-star reviewer did not make this soup as written but doctored it significantly with various herbs and add-ins. So I was kind of scared to make the soup straight up, not knowing what to expect, but I'm glad I forged ahead. You'll be happy to know that we all enjoyed this soup, and I made it as true to the recipe as I could. I did make the following changes (don't groan... I promise, I didn't mess with it much!): olive oil and canola oil subbed for the butter to make it vegan; powdered beef broth, ditto. Left out the ham (not kosher!) and used homemade frozen pumpkin instead of canned, and apple cider vinegar as others have done. I hope the cynics won't see that as too many changes! We definitely got a good sense of what this delicious fall soup is all about without a lot of hassle. With these changes, it becomes a quick and filling vegan AND kosher soup. Thanks for sharing the recipe!
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Beer and Brown Sugar Steak Marinade

Reviewed: Jul. 21, 2010
Delicious and easy! I didn't have teriyaki sauce, so used 2 tbsp of soy sauce and doubled the amount of brown sugar. I also used fresh garlic (4 cloves) instead of powdered. It was yummy, and I don't even like beer!
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Bean Soup With Kale

Reviewed: Jun. 1, 2010
Absolutely delicious! I used fresh Italian herbs from the garden - oregano, thyme and basil - to complement the fresh garden kale. The family was dreading eating the kale, but served with a fresh crusty no-knead bread, this was an easy filling supper!
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Crusty Potato Bread

Reviewed: Apr. 27, 2010
Nice, nice, nice. Super-soft, yummy, moist and easy. I divided into 12 and made small rolls - just the right size to go along with supper. Brushed each bun with melted butter and baked for 25 minutes at 375 degrees. Mmm...!! I didn't have bread flour, so subbed 472g of all-purpose white flour. All other quantities were bang on. No bread machine, so mixed with steel blade of Cuisinart. At first it was very moist and the blade threatened to jam, but after a couple of pauses, it finished kneading just fine. Easy recipe; a keeper!
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Shabbat Challah

Reviewed: Jan. 23, 2010
This is a FANTASTIC challah recipe. Very authentic, very moist. A couple of caveats: it is a very LARGE recipe - one batch turned out three challahs, each bigger than 2 pounds. I baked up two and tossed the third in the freezer for another time. Also, it is not very sweet. It is very comparable to a typical bakery egg challah, nice and rich with great texture, but next time I'm planning on adding a half cup more sugar or some quantity of honey instead. For those who prefer weight measurements instead of cups, I wasn't comfortable with Allrecipes' conversion of cups into grams, so I did my own calculation to use 1700g of all-purpose flour in this recipe... with fantastic results. Very sticky dough, but with a bit of flour on my hands and the table, it braided up nicely and the braids held their shape beautifully.
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