LovetoCook Recipe Reviews (Pg. 1) - Allrecipes.com (11164617)

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Best Chocolate Chip Cookies

Reviewed: Apr. 6, 2013
These really are excellent cookies! I live at high altitude (over 6000 ft) and I've struggled to make decent chocolate chip cookies all these years. Even with all the tricks I know for baking at high altitude, they always flatten out, spread out and get really crispy. I want that "classic" chocolate chip cookie: substantial but not cake-like and not flat, with crispy edges and chewy in the center. THESE turned out exactly like I wanted! I was literally surprised to open the oven and find nicely round, uniform cookies! I halved the recipe and mixed it by hand (just preference @ 10 pm), but the *only* adjustments I made were minor: I added about 1 Tbsp more of flour, and only used 1/2 C (for half a recipe) of mini chocolate chips. Definite do-over! Thank you, Dora! :)
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German Red Cabbage

Reviewed: Apr. 19, 2011
This was so VERY good!! I couldn't help taking spoonfuls of leftovers right out of the fridge - altho' I did like it better warm. :) I did adapt somewhat - thus 4 stars. I chopped up about 1/2 lb of bacon and sauteed that with the onions until translucent, then added the rest of the veggies. I have very strong raw apple cider vinegar, so I only added about 3/4 cup - and it was still too tart. I used brown sugar and I had to sweeten it more to get a balanced sweet/sour taste - I probably ended up with about 3/4 C Brown sugar. I only had ground allspice so used a scant 1/2 tsp of that, upped the cloves to about 4 whole cloves, and just threw everything in the pot - picked out the whole spices when I ran into them. I didn't feel like messing with bringing it back up to boil for the cornstarch so I just used some arrowroot I had on hand - turned out perfectly! :) This is a definitely do-over, and go-to recipe for me now!
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Chai Tea Mix

Reviewed: Nov. 10, 2010
I am enjoying a mug of "Chai" right now. :) I don't used processed foods or dried milk products and can't have caffeine, so I modified a bit. I decided to just make a Chai spice mix, then I can add to whatever suits my fancy. :) I used half the sugar (I was only going to make half a recipe at first), then went for the full size on the spices (including the ones in the header) - and blended it all to a powder. It turned out to be just the right ratio for me. For the tasty mug I'm drinking now - I dissolved 3 heaping teaspoons of the mix in half a mug of boiling water, and topped it all off with heavy whipping cream. Very yummy and just the thing for a bedtime snack. :)
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Hot Water Pie Crust II

Reviewed: Nov. 10, 2010
I think I have finally found a pie crust dough that works!! Finally! it can truly be "easy as pie!" I just wanted to do a test batch, so I made 1/4 of the recipe, wondering if it would even work, 'cause that ends up being only 2 Tbsps of hot water. I used Spectrum Naturals Organic Shortening and followed the recipe exactly. After stirring until the dough came together, I dumped it out on a sheet of parchment paper, formed it into a flat 1/2 disk, covered with Saran Wrap, and popped into the 'fridge for MAYBE 2 or 3 min. After clearing off my counter, I pulled the dough packet out of the fridge, placed the whole shebang on the back side of a cookie sheet and using a smooth-sided water bottle (cuz I can't find my rolling pin), VERY easily rolled the whole thing out into an oblong, roughly 1/4" thick. I took the Saran Wrap off, sprinkled some sugar and cinnamon over the top of the dough, and put the whole thing into a pre-heated 450 degree oven for about 10 min. It came out tender and flaky and crisp - just like a pie dough should. Good flavor too! I was inspired to do more with this than just eat it :) - so I spread some left-over homemade cream cheese frosting over the crust while still warm, then evenly spooned on some warm spiced chunky applesauce I'd just made. I cut this up into "chunks" (wow! was that crust tender and flaky to cut through!) and it makes an awesome flat apple tart! :D
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Fudge Brownies I

Reviewed: Sep. 7, 2010
This is VERY similar to an old Betty Crocker brownie recipe we've been using for 30+ yrs - and always loved in our families!! THE BROWNIE for us. These tips might help with some of the complaints about greasiness, lack of chocolate flavor, and "flat taste": -if using 4 oz of UNSWEETENED baking chocolate, decrease the butter by 4 T. -if using cocoa, use 3/4 C cocoa and 1 C butter -increase the salt to 1 tsp; you won't have the "flat" flavor mentioned by some -DON'T overbake (overbaking will turn them cakey): bake just 'til the sides start to pull away; toothpick test isn't the best with these.
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