Rat Rod Jess Recipe Reviews (Pg. 1) - Allrecipes.com (13090195)

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Raspberry Cream Muffins

Reviewed: Feb. 4, 2009
These were AMAZING. They are just like ones I get from a gormet bakery in my hometown. And i've tried so many to try and figure out how they make thier SOO good. I'm so glad I finally figured it out! The only thing I changed was I used coconut milk instead of heavy cream because I'm lactose intolerant (coconut cream is the best substitute for heavy cream when baking, it's the same consistancy with just a hint of coconut flavor) and I used all vanilla extract. Although the batter is thick I still fold in the berries, but i also used frozen because fresh aren't available this time of year where i live. I let them thaw just a little to soak up the sugar but still be firm enough the fold in. It also works better as a bread instead of muffins. I've made these with strawberry/banana pieces, blackberry, raspberry, lemon zest poppyseed and plain strawberry. Everytime has came out amazing and delicous. Thanks so much for posting this!
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Ooey-Gooey Cinnamon Buns

Reviewed: Jan. 11, 2009
This recipe was pretty good. I think 1 tablespoon of cinnomon is too much, so i did half a teaspoon of nutmeg and a teaspoon and a half of cinnomon. I like how these puffed up when i let them rise, but they got really soggy sitting in the carmel and then got really brown but werent completely done. they were good, but they need a thinker carmel- one with corn syrup or honey added, and decreased temperature, then it would be perfect.
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Honey Nut Sticky Buns

Reviewed: Jan. 11, 2009
These were perfect! i've been searching and searching for a good sticky bun recipe and this is it. it really needs to rise for about 2 hours after it was rolled out and cut, i also added golden raisins to the inside, and also let it rise for about an hour after i made the douch. it came out delisous, not soggy or tough. thanks for the recipe!
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Lemon Poppy Seed Bread

Reviewed: Jan. 11, 2009
this bread was delicous. the only thing i changed was i used a cup of oil, and then added a 1/4 cut of apple sauce, i also left out the glaze because i cant handle anything too sweet. But i made a sliced almond crumb topping instead: 1/2 cup of brown sugar, 1/2 cup of flour, 2-3 table spoons of meltd butter, 1/2 cup to a cup of sliced almonds- depending on prefrence. i also left out the extract because i didnt have it, but i added 1/2 cup lemon juice and the rind of 2 lemons and it was perfect. Tasted fabulous.
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Blackberry Pie I

Reviewed: Dec. 30, 2008
This pie was delicous and perfect! i really want a pie recipe that called for flour instead of cornstarch, i dont know why, i just really dislike the taste and consistancy of cornstarch. The only thing i changed is i used half blackberries and half raspberries, i had to use frozen because where i live, there is no blackberries and a little tiny half a pint is almost $6, so i used frozen for both. I added and extra 1/4 cup of sugar because of the tartness in frozen berries and an extra 2 tablespoons of flour because of the added liquid in frozen berries, and it was perfect. I used Ruth's Grandma's Pie Crust, from this website and it turned out delisious. I also egg washed the crust and sprinkled with sugar to give it a beautifull golden color. Definately a keeper!!! thanks a lot!
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Sugar Cookie Frosting

Reviewed: Dec. 10, 2008
I really didnt care for the taste of this fronsting. it was overwhelmingly greasey and tasted like shortning, the first time i made it i sifter the powdered sugar into the shortning, and it would just not, NOT, cream togather, so that was a disaster. it was lumpy and a pain to pipe through a small tip onto the cookies. i tried it again, put the mixer on high and added a little sugar and then a little milk, until it was blended. i usually use a recipe with butter, but i'm now lactose intolerant, so was looking for a new recipe. i guess it just depends on personal prefrence. maybe next time i'll add butter extract and see if it tastes better.
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Zucchini Bread IV

Reviewed: Nov. 28, 2008
This recipe is soooo DELICIOUS. i have tried many many recipes and none tasted this good, so delicious and moist, but not too moist, like some i've made that are mushy. I ended up having to do a teaspoon and a half or nutmeg and teaspoon and a half of cinnamon because i rean out of cinnamon and couldnt put in all 3 teaspoons, and that was delicious, a added the 1/2 oil 1/2 applesause (apple sause, yogurt, sourcream, or mayo makes bread and cakes moist) and made the crumble topping with pecans and didnt add the nuts to the bread because my boyfriend doesnt like them, i ate it all in about 2 days it was sooo good. thank you so muc for such an awsome TO DIE FOR recipe!
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Photo by Rat Rod Jess

Ruth's Grandma's Pie Crust

Reviewed: Nov. 28, 2008
This is by far one of my favorite recipes for pie crust, there are so many out there, but this one deffinatelt tops the list, I made one similar to this with real butter, but I'm now lactose intolerant, but it still wasn't as good as this one. Absolutely fabulous.
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2 users found this review helpful
Photo by Rat Rod Jess

Grandma Ople's Apple Pie

Reviewed: Nov. 28, 2008
This was absolutely delicious! I never was a fan of pies, or anything made with cornstarch, just never tasted as good as making an ol' fashioned roux to thicken. i followed the orgiginal recipe, except adding a little cinnamon to the apples, and it turned out great. I used Ruth's Grandma's pie crust (from allrecipes.com)- which was also amazing. I didnt measure the pie dish so i had leftover apples, (made mini apple turnovers with the left over dough- used the same recipe for the sauce) I trust anything with "Grandma" in the title, they always have the best recipes! thanks!
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Glazed Apple Cream Pie

Reviewed: Nov. 15, 2008
Does anyone think I can make this without heavy cream? I found out recently that I'm lactose intolerant, and they sell Lactaid milk, so i can have that, but I can't have half and half or any other types of cream. I want to make this, but i'm not sure about leaving out the heavy cream.
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3 users found this review helpful

 
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