REDWINECHICK Profile - Allrecipes.com (1293184)

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REDWINECHICK


REDWINECHICK
 
Living In: Edmonton, Alberta, Canada
Member Since: Aug. 2002
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean
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Recipe Reviews 13 reviews
Chewy Brownies
These brownies delivered on being moist and chewy, but didn't have the deep chocolate flavor I was hoping for. I replaced 1/2 c oil with 1/2 c melted butter and added 1/2 tsp instant espresso to accentuate the chocolate, but still felt the recipe needs more kick. I will definitely make these again but may add some melted semi-sweet or bittersweet chocolate to the wet ingredients to give them more depth.

4 users found this review helpful
Reviewed On: Dec. 1, 2012
Apple Oatmeal Cookies II
This is a tasty cookie and I don't even have a problem letting the kids have a couple for breakfast. I added some toasted walnuts and although I chopped the apples this time, I would shred them like other reviewers have mentioned. The sweetness was perfect for our household!

1 user found this review helpful
Reviewed On: Mar. 2, 2012
Dutch Apple Pie with Oatmeal Streusel
I only bake pies once or twice a year, but I like to make many of the same kind at once. Having said that, I found a few things with my second batch of pies that I would like to share. The crust does indeed go soggy and tends not to bake at the bottom, so for the second batch of 3 pies, I first brushed the frozen pie shells with lightly beaten egg whites before filling (it acts as a barrier and prevents the sogginess) and I also baked the pies at the lowest rack setting of my oven for 20 minutes at 425 degrees. Once I lowered the oven temperature to 375 degrees, I placed the pies back on the middle rack. I also used three LEVEL tablespoons of flour in the filling...I found the three heaping tablespoons recommended by other reviewers to be too pasty and two tablespoons to be too runny. I didn't have any problems with the apples not cooking through, but I sliced them very thinly because the lower sugar/water content in granny smiths tends to make them hold their shape and stay firm otherwise. It is a very good recipe and definitely worth a try.

158 users found this review helpful
Reviewed On: Oct. 22, 2005
 
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