GIRLNBLACK77 Recipe Reviews (Pg. 1) - Allrecipes.com (1208139)

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J.P.'s Big Daddy Biscuits

Reviewed: Oct. 6, 2013
Rave reviews from the family. (Husband pronounced them "great" and "best you've ever made" about seven times in twenty minutes.) Substituted real butter for the shortening, didn't over-knead, doubled the batch and got 14 biscuits about 3.5" across.
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1 user found this review helpful

Pumpkin Muffins with Streusel Topping

Reviewed: Jan. 24, 2013
Love it! Omitted the applesauce and just used one 16-oz can of pumpkin puree, reduced the brown sugar in the batter to just half a cup, omitted the raisins, and used allspice instead of pumpkin pie spice. I usually don't tinker with recipes so much, but with muffins, you usually can't go wrong. The kids *devoured* these and said several times that they tasted just like pumpkin pie. They also didn't realize there were oats in the batter (as opposed to just on top). This recipe is a keeper.
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1 user found this review helpful

Soft Oatmeal Cookies

Reviewed: Oct. 9, 2012
These might just be the best oatmeal cookies I've ever made. I did add one cup of raisins, and they ended up being perfectly moist & chewy. This one's going on the frequent-rotation list.
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5 users found this review helpful

Extreme Chocolate Cake

Reviewed: Sep. 15, 2012
Made this for a gathering today. It got RAVE reviews. Next time, I might cut back on the cocoa in the frosting a bit; it was very rich. I upped the ante by pressing chopped almonds into the sides. We had NONE left over at the end of the day. :)
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1 user found this review helpful
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Coffee Bonbons

Reviewed: Jul. 12, 2012
Instructions were a little off for me... Next time, I'll make them 1-1/4" instead of 3/4" and cook them for no more than 15 minutes to keep them from browning on the bottom. Also, (it's probably the heat & humidity in NC in July, but) the frosting was way too runny for me. Still, excellent flavor and worth tinkering with until I get it right. :)
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1 user found this review helpful
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Orange Juice Jelly

Reviewed: Jul. 11, 2012
I would give it TEN stars if I could! My husband wanted the flavor of orange marmalade but without the pulp or zest. This recipe was PERFECT! Rave reviews from everyone in my household, and huge thanks from me! :)
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2 users found this review helpful

The Best Lemon Bars

Reviewed: Jun. 15, 2012
Excellent flavor and texture. I didn't increase the lemon juice, but did sprinkle the zest of the two lemons on top before baking the top layer. I completely forgot to dust with powdered sugar, but they tasted great plain.
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2 users found this review helpful
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Traditional White Bread

Reviewed: Jan. 17, 2012
Successfully halved the recipe; used the bread machine to prep the dough and then shaped it for the loaf pan. Still working on my shaping technique, but that's my ineptitude, no fault of the recipe. Very yummy!
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2 users found this review helpful
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Cherry Crunch

Reviewed: Jan. 17, 2012
Amazing, and really easy!
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2 users found this review helpful
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Orange Slice Cookies II

Reviewed: Dec. 26, 2011
I baked the first batch as instructed, even coating the chopped candy to keep them from clumping, and every single cookie cemented to the pans. I pried off ugly chunks. The second batch, I put in an 8x8 pan and baked as bar cookies, and they turned out a lot better. Good flavor, but I will not repeat this mess again.
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3 users found this review helpful
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Chocolate Peanut Butter Fudge

Reviewed: Oct. 17, 2011
I added a photo today of this recipe; the texture is right and the flavor is right... but it's just not as glossy as I expected it to be. I think that next time, I'll increase the peanut butter and see if the extra oils help.
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4 users found this review helpful
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Delicious Ham and Potato Soup

Reviewed: Oct. 15, 2011
Skipped the celery, used unpeeled red-skinned potatoes, and substituted 12 oz evaporated milk plus 4 oz water... turned out a little creamier than last time, but the family gave it rave reviews. LOVE this recipe!
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3 users found this review helpful
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Banana Prune Muffins

Reviewed: Sep. 24, 2011
Amazing! The batter seemed a little dry to me, so I added a tablespoon of milk, but they came out great! Also, using the packaged pitted prunes with orange essence worked well!
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7 users found this review helpful

Easy Pie Crust

Reviewed: Sep. 24, 2011
This recipe is very easy, and I like the one-dish simplicity. However, I reduced the salt by half and it still tasted salty to me. I used it for a quiche, and don't recommend it for this purpose. It didn't hold up well to twice-baking. I may try to revise it for once-baking purposes, like pudding pies. *Blend very well*, which may prevent the massive crumbling problem I had.
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4 users found this review helpful

The Amazing Swedish Meatball

Reviewed: Feb. 2, 2010
This was an amazing sauce recipe. I used pre-made meatballs and altered the recipe slightly by increasing to a cup of sour cream and about a half tablespoon of dried onion. I baked the frozen meatballs while I made the sauce, but because they were precooked, it only took the dish about twenty minutes total: ten to warm the meatballs, and a little over ten after smothering them in the sauce. We put ours over buttered egg noodles... similar to beef stroganoff, but better!
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3 users found this review helpful

BAKER'S® ONE BOWL Coconut Macaroons

Reviewed: Dec. 24, 2009
Batter was too dry to work with so I added an extra egg white; these came out wonderfully! :)
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3 users found this review helpful

Williamsburg Orange Cake

Reviewed: Dec. 19, 2009
I made this earlier in the year and I'm thrilled to see I saved the recipe in my box. This is THE recipe my mom used when I was growing up. Decadent, delightful, and delicious. Thanks for submitting this! ...we'll be making it again next week for Christmas.
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3 users found this review helpful

Sweet Potato Casserole II

Reviewed: Nov. 26, 2009
Using a 9x13 pan, I could only stack half a 10.5 oz bag of marshmallows 1-1/2 deep. Any more would have been messy and overly decadent. Otherwise, the recipe was spot-on! Thanks for sharing this! :) Oh, we also used two large (40 oz?) cans of sweet potatoes, which made this recipe a breeze.
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Williamsburg Butter Frosting

Reviewed: Dec. 29, 2008
Absolutely perfect and exactly how I remember it from my childhood. I used orange juice instead of liqueur and it turned out just fine. It *will* be lumpy at first - just hang in there! Add the liqueur (or juice) to the butter and sugar and keep beating it; it will smooth out and then you can add the orange zest.
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31 users found this review helpful

Peach Ice Cream

Reviewed: Jul. 29, 2002
Kudos to you, Chris! I took a chance on a $3 flea market ice cream maker from 1970-something, as well as your recipe. I am thoroughly pleased with both! This is very close to my dad's recipe for homemade peach ice cream, (which I haven't had since 1970-something!). THANK YOU SO MUCH! Muy excelente!
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8 users found this review helpful

 
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