Aunt Jane Recipe Reviews (Pg. 1) - Allrecipes.com (1116694)

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Fudge Sauce

Reviewed: Sep. 16, 2012
I love this fudge sauce. No, it isn't thick like a store bought jarred sauce, but it is much tastier, and doesn't sieze up when it's poured over ice cream. My family likes the recipe as is (both with and without the cinnamon), but when I make it for myself I decrease the sugar to 3/4 cup and increase the cocoa to 4 Tbsp. IF you have any leftover, it will freeze well.
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Best Ever Muffins

Reviewed: Jul. 17, 2012
This is an excellent recipe. I have made blueberry muffins several times, making no substitutions and adding 1 cup blueberries and 2 tsp vanilla extract. I am surprised at how much I enjoyed these muffins, since I have been disappointed with other blueberry muffin recipes on this site that use a lot more fat and sugar than this one.
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3 users found this review helpful

Chocolate Syrup

Reviewed: Jul. 30, 2011
I love this recipe! It's so easy, although it does take forever to boil on low heat - I eventually turned the heat up to medium. It is rather thin when warm, but when refrigerated it's a bit thicker (still not as thick as a hot fudge sauce, though). I made this to use in my chocolate intrigue cake, and used the leftovers to top vanilla ice cream. So much better than Hershey's syrup (which I had to boycott, since it now contains high fructose corn syrup).
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4 users found this review helpful

Janine's Best Banana Bread

Reviewed: Jan. 6, 2010
This was good. I tried this recipe in particular because it uses less butter than just about every other recipe I've come across. The result was a bread that was a bit rubbery for my taste. I guess next time I'll use my standby recipe and just pretend it does not contain an entire stickof butter!
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3 users found this review helpful

Crazy Cake

Reviewed: Oct. 9, 2009
I love this cake! So moist and chocolatey! You'd never know it was "modified" to exclude eggs etc. Doesn't even need frosting - although it is delicious with a chocolate buttercream.
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2 users found this review helpful

Apple Squares

Reviewed: Oct. 9, 2009
Delicious! I may try to reduce the sugars a bit next time, but overall, the recipe is excellent as is. These taste great warm with a scoop of cinnamon ice cream.
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3 users found this review helpful

Carrot Cake III

Reviewed: Oct. 9, 2009
This is the best carrot cake I have ever made. I reduce the oil to just under one cup and I frost it with Cream Cheese Frosting II from this site.
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5 users found this review helpful

Pumpkin Chocolate Chip Cookies III

Reviewed: Oct. 9, 2009
I really like the texture of these cookies, I just think they could use more spices than cinnamon. Next time I will add some nutmeg and/or pumpkin pie spice to the 2 tsp cinnamon.
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1 user found this review helpful

Nutmeg Cake

Reviewed: Oct. 5, 2009
I thought this recipe was very good. Not too sweet, and a very pleasant nutmeg flavor. Next time I'm going to try pumpkin pie spice in place of the nutmeg. The caramel frosting is excellent and a perfect compliment to the nutmeg. However, the instructions could have been more detailed, which is why I only gave four stars. I heated the sugar, cream, and butter over medium heat and stirred constantly. I also only used 1 cup of powdered sugar and found that to be plenty sweet.
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4 users found this review helpful

Blueberry Boy Bait

Reviewed: Jul. 14, 2009
This cake was fantastic! Very light and fluffy texture, and the blueberries and crumb mixture add great flavor. I followed the directions exactly, except I used a bundt pan and added a teaspoon of cinnamon to the reserved crumb mixture. Mixing the batter for 3 minutes and the egg whites for about 2-3 will prevent the blueberries from sinking. Next time I will put the blueberries and crumb mixture in the middle of the cake rather than on top. I didn't think this one through and only realized after the cake came out of the oven that, because I used a bundt pan, what is supposed to be the top of the cake is now the bottom. No matter, we still ate the whole thing!
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Cream Cheese Frosting II

Reviewed: Apr. 30, 2009
This is the best cream cheese frosting I have ever had! I used it with the Carrot Cake III recipe from this site and they went together beautifully.
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Cream Puffs

Reviewed: Jan. 24, 2009
These are very good! The pastry is a bit bland, as some have mentioned, but based on the ingredients, I kind-of expected it to. Maybe next time I'll add a little vanilla or a tablespoon or two of sugar. I couldn't bring myself to make such a rich filling on a dessert that was just for me, so I used sugar free pudding substituted skim milk for the milk and cream.
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Chunky Cheesecake Brownies

Reviewed: Oct. 6, 2008
I've made these with both milk and semi-sweet chocolate chips, and either way is fantastic! I omitted the chocolate chips from the cream cheese mixture, but aside from that I didn't change a thing. The first time I made these I baked the bottom brownie layer for five minutes before adding the cheesecake and top brownie layers, and I found that to be an unnecessary step.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Oct. 6, 2008
I know I am in the extreme minority here, but I just didn't care for these. The texture was odd, the pudding gave them a "box mix" taste, and they needed a bit of salt. I'm glad I finally tried these, though, because I've been curious about them for years.
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Black Bottom Cupcakes I

Reviewed: Oct. 6, 2008
Simple and delicious! You really can't beat the combination of chocolate cake and cheesecake.
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Peanut Butter Chocolate Chip Cookies from Heaven

Reviewed: Oct. 6, 2008
This has become my go-to peanut butter cookie recipe. The cornstarch gives them an almost "melt in your mouth" texture, yet they're still nice and soft.
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Eggless Peanut Butter Cookies

Reviewed: Oct. 6, 2008
It's a rare day in my house when I have buttermilk but don't have eggs, but that was the situation I found myself in not too long ago when I was craving peanut butter cookies. These are fantastic, nice rich flavor, dense and chewy texture. I've made these several times since, even with eggs in the house. I add an extra 1/2 cup of flour, as many have suggested, and I also throw in a generous handful of chocolate chips. Yummy!
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Pecan Turtle Bars

Reviewed: Jun. 2, 2008
These were very good. I only used 1/2 c butter in the filling, rather than 2/3 c, and it turned out fine. I've always preferred more crust than filling so the ratio was great for me, but I suspect most people would prefer twice as much filling. I toasted the pecans and used milk chocolate chips. Next time I may try granulated sugar in the crust instead of brown.
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3 users found this review helpful

Refrigerator Bran Muffins

Reviewed: May 27, 2008
As is, the recipe is okay - has a nice, moist texture but the muffins are definitely not sweet. The next time I made them I doubled the sugar and the result was perfection!
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10 users found this review helpful

Cinnamon Supper Cake

Reviewed: Apr. 14, 2008
Delicious, especially still warm from the oven. I followed other peoples' advice and put the cinnamon in the cake rather than on top, and I only used about 1/4 cup powdered sugar for the topping. That was just the right amount.
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1 user found this review helpful

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