kookybaker Recipe Reviews (Pg. 1) - Allrecipes.com (1228392)

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Brooke's Best Bombshell Brownies

Reviewed: Feb. 1, 2011
Love these brownies! I used 1 cup of brown sugar and 2 cups of white sugar, as suggested by a previous reviewer. I now use this recipe instead of a "mix". These are so easy to make. Love them!!!
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Banana Nut Bread I

Reviewed: Feb. 1, 2011
Loved this recipe! The banana bread came out nice and moist. I followed other reviewers suggestions and used 1 cup of brown sugar and 1 1/2 cups of white sugar. It seemed to have the exact amount of sweetness that our family liked. I also used 1 cup of unsalted butter for the shortening. The recipe yielded 2 loaves and I thought I would have to freeze one of them, but 1 loaf was gone within 2 hours of coming out of the oven! This will now be our "go to" recipe from now on.
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6 users found this review helpful


Reviewed: Nov. 26, 2008
My son and I had never made Baklava before, but chose this recipe to make for a "Middle Eastern Food" party, in his World Studies Class. Even though we made a mistake and only used half of the phyllo dough, so the baklava wasn't as high or a full of the nuts as it should've been, we still won first prize in the dessert category!
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5 users found this review helpful

Chocolate Scotcheroos

Reviewed: Jun. 9, 2008
A couple of things: after the scotcheroos have been in the refrigerator for about 50 minutes to an hour, I take the pan out and cut them into squares while they are still soft. Then I place it back in the refrigerator to finish hardening. For those people that don't like to eat the scotcheroos when they are hard as a rock, I take mine out and let them soften at room temp before eating them. I also use an entire package (12oz) of both the butterscotch and semi-sweet chocolate chips. Someone I know uses more chocolate than butterscotch. So, about one package of chocolate chips and 1/2 package of the butterscotch, but I really love the butterscotch flavor in these! Yummy!
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1 user found this review helpful

Becky's Oatmeal Carmelitas

Reviewed: Jan. 13, 2004
I just made this today, for a PTA meeting and everyone was asking for the recipe! I added about a quarter cup extra butter that another reviewer had suggested. Due to the fact that the bars were still very gooey, after cooling them for an hour, I placed them in the refrigerator for a couple of hours. This seemed to firm them up enough for me to cut them into squares.
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Texas Sheet Cake III

Reviewed: Dec. 14, 2002
When I mixed up the batter, I was concerned because it appeared to be extremely thin. I had a friend who tried making a Texas Sheet Cake and complained that the center never cooked. So, when I saw that the batter was thin on this recipe, I decided to add about 1/2 cup additional flour to the recipe. The cake came out nice and moist. I had made it for my friend as a birthday surprise. She loved it!
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Chocolate Cheesecake I

Reviewed: Jul. 7, 2002
I had never made a cheesecake before and decided to make this for my nephew. It was very easy to make. The only problem was that perhaps my oven was a little too hot. . .cracks developed on the top of the cheesecake. It didn't look too pretty, but it tasted great. I did add the extra 4 ounces of chocolate chips as suggested by another reviewer and made a chocolate crumb crust. . .the chocolatier, the better! I will definitely make this cheesecake again! Judy B:o)
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