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Mouth-Watering Stuffed Mushrooms

Reviewed: Jul. 19, 2011
Lovely recipe, thank you for sharing it. Stuffing needs a bit more flavour though.
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2 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Jul. 14, 2011
Despite the rave reviews, this recipe does not quite work. There is too much butter and sugar in there, which gives the brownies a caramel like shell and a mushy inside. Even after 40 minutes in the oven, they were still not quite done and we ended up eating them slightly undercooked. I cut the sugar by 1/2 cup, but I should have cut it by a whole cup. They were disgustingly sweet! I shudder to think what the taste and texture would have been like with three whole cups of sugar. I'll revert to my old favourite, the 'Deep Dish Brownies' from this site, which are amazing by the way.
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1 user found this review helpful

Coconut Cream Pound Cake

Reviewed: Sep. 26, 2009
Yum, yum, yum! Moist, fragrant, tender and simply delicious. Freezes well and tastes even better when you pop a slice into the microwave for a few seconds prior to serving. However, I'm taking one star off because I feel it would have been virtually inedible with 3 cups of sugar! 2 cups is just the perfect amount. I used 1 tsp of coconut extract which gave it a beautiful subtle flavour, dessicated coconut instead of the shredded and only 5 eggs (medium size), since I didn't want to risk an eggy taste. I will be making this again often!
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Smooth Sweet Tea

Reviewed: Sep. 19, 2009
Maybe I'm just not used to sweet tea, but I thought this was only okay. It was very, very sweet for my taste and a little too strong. I only steeped the tea bags for 10 minutes, but maybe the kind I used - Ceylon Assam - was simply too strong. I felt it needed some lemon or lime to give it additional flavour. Maybe I'm just an iced tea, not a sweet tea kind of girl. I liked the idea of the baking soda though. I would definitely recommend filling the glass pitcher with hot tap water and letting it warm up for a few minutes before filling it with the boiling water and tea bags, or the glass is very likely to crack!
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1 user found this review helpful

Almond Shortbread I

Reviewed: Jun. 12, 2009
The consistency was lovely, buttery, flaky and literally melt in your mouth. However, the flavour was very plain. It would definitely need some more sugar and a pinch of salt. Next time I'll try it with brown sugar for more flavour, because the texture was still great.
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3 users found this review helpful

Best Ever Chocolate Cutout Cookies

Reviewed: Oct. 24, 2007
I don't know what went wrong because I followed the recipe exactly, chilling the dough and everything. These spread a lot and thus lost all shape during baking. The consistency was more that of a chocolate chip cookie than a cutout cookie. I took them to work and they disappeared like mad though! Taste: 5* (though very sweet), Presentation: 3*. I think I'd make them again, but with white choc bits and nuts as choc chip cookies.
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Scottish Shortbread IV

Reviewed: Oct. 22, 2007
Delicious! Tastes just like real shortbread ought to and the brown sugar gives it a really wonderful aroma. I halved the recipe to try it out, but will never do that again! They disappeared very fast!
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1 user found this review helpful

Banana Banana Bread

Reviewed: May 6, 2007
Wonderful!!! I used 4 large bananas, 2 large eggs, added 1 teaspoon of vanilla and half a teaspoon of cinnamon (I didn't want the cinnamon to overpower the bananas). I didn't have a bread pan, so I used a 28 cm cake pan instead. It was cooked all the way through after about 40 minutes and turned out really, moist and flavourful. Next time I will try adding nuts or chocolate chips and maybe use half wholemeal flour. Thank you for this yummy recipe!
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1 user found this review helpful

Buttery Soft Pretzels

Reviewed: Mar. 8, 2003
This is now the only pretzel recipe I use! Have made these over and over again and they were a big hit with everyone. Thanx for the excellent recipe!!!
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Easy Sugar Cookies

Reviewed: Dec. 4, 2002
great cookies! soft and velvety dough, which is especially easy to work with if you chill it for an hour or two before shaping into balls. but be sure to place them apart because they spread a lot. the result is a delicious buttery cookie, crispy on the outside and chewy within. very yummy! i pressed a little chocolate heart into each cookie when they are still hot from the oven, very pretty too. don't look any further for the perfect sugar cookie!
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797 users found this review helpful

Beth's Chocolate Chip Cookies

Reviewed: Jun. 22, 2002
The ultimate chock chip cookie! Absolutely the best, will never use another recipe ever again!!! 5*
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3 users found this review helpful

Martha's Hot Almond Spread

Reviewed: Jun. 18, 2002
too cheesy, very strong onion flavour and basically tasted just like melted cheese. way too rich! will not make again!
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17 users found this review helpful

Best Ever Cinnamon Buns

Reviewed: Jun. 16, 2002
My first ever cinnamon rolls and everybody loved them! I needed some extra flour because the dough was very sticky at first but I will definitely make these again. Also the dough freezes really well!
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9 users found this review helpful

The Best Double Chocolate Chip Cookie

Reviewed: Jun. 15, 2002
Very good cookie! I used butter instead of margarine and it worked out fine. My boyfriend also liked them. Will make again!
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1 user found this review helpful

Deep Dark Chocolate Cake

Reviewed: Jun. 11, 2002
The cake was very moist and delicious but I didn't care much for the icing. Tastes great with a sour cream frosting though and maybe next time I will try a chocolate cream cheese frosting. I will definitely make this again!
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Best Carrot Cake Ever

Reviewed: Jun. 11, 2002
Truly the best!!! I made a few changes though which made it even better: I omitted the pineapple and added an extra cup of grated carrots, used only one tsp of cinnamon and instead of the walnuts I added 1/2 cup ground hazelnuts and 1/2 cup finely chopped hazelnuts. YUMMY! Very moist and excellent with the allspice cream cheese frosting!
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2 users found this review helpful

 
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