Brenda Recipe Reviews (Pg. 1) - Allrecipes.com (13310885)

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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Dec. 13, 2008
If I could give this 20 stars I would! These are HANDS DOWN THE BEST cookies ever. And let me tell you, I'm not even a fan of Oatmeal Raisin cookies. I was baking them for a friend for Christmas, but now they are gone (it's been six hours) and I have to go bake another batch. I followed the recipe to the letter and they were perfect. The dough is stiff so I shaped little balls out of the dough with my hands and flattened them on the pan. Beth needs to write a cookbook. So so so amazing. I will never use another recipe.
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The Best Vegetarian Chili in the World

Reviewed: Dec. 14, 2008
Absolutely wonderful! I added cashews to mine and it tasted fantastic. I will be using this recipe from now on. I only used one package of crumbles and that was plenty. This recipe can feed an ARMY! And nobody would ever guess it's vegetarian. If I didn't know any better I'd swear on my life it has ground beef in it. As for the people who said this was so spicy it was inedible... are you sure you measured your spices correctly? Did you use a different type of pepper??? Because I didn't find it terribly spicy at all... In fact I added a lot of Cayenne pepper to mine while I was eating it. Anyhow, thank you for the fantabulous recipe!
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The Best Lemon Bars

Reviewed: Dec. 16, 2008
I used 2/3 cups of fresh squeezed lemon juice (that was four small lemons) and added an extra Tablespoon of flour. I also threw a pinch of salt into the crust mixture. These are TO DIE FOR! So simple to make and absolutely delicious. Tart, buttery, with a nice sweet finish. Don't forget to dust them with powdered sugar. They look so pretty that way.
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Extra Easy Fudge

Reviewed: Dec. 16, 2008
I made these, and although they are certainly edible, and tasty as well... they really aren't fudge. The melting point is too low, they melt all over your fingers and they are altogether a different texture than true fudge. Keep in mind, I have high expectations, my mother makes famous old fashioned fudge, and that's what I grew up on. This recipe makes a fairly tasty candy of sorts, but if you are expecting a true, classic fudge, this isn't it.
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6 users found this review helpful

Copper Carrots

Reviewed: Apr. 30, 2010
I was wary about the dish because I had a horrible experience with candied carrots as a kid, and any carrots that are too sweet completely gross me out. I gave it a try, and made these for dinner and my carrot-neutral family GORGED themselves on them! They were wonderful. All the flavors mixed beautifully, the sauce was just thick enough to coat the carrots, and they were sweet without being sickening. The sauce is such a great way to liven up plain old steamed carrots.
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9 users found this review helpful

Delish Lime and Corn Pasta Salad

Reviewed: May 27, 2010
I FORGOT TO ADD! SUBSTITUTE OLIVE OIL FOR THE BUTTER IF YOU PLAN TO EAT THIS COLD! OTHERWISE IT WILL CONGEAL.
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Golden Sweet Cornbread

Reviewed: Aug. 11, 2011
This is the BEST cornbread! I used to add extra oil and sugar to the box mix TRYING to get this flavor and texture, but this is quicker and easier and better. It took me about five minutes to mix up the batter, and then I poured it into a scorching hot cast iron skillet and baked for about fifteen minutes. It was moist, sweet (more like cake than southern cornbread) and had perfect crust and crumb. This is SWEET. You'll hate it if you like a more traditional southern cornbread, but for this yankee with a sweet tooth it's THE perfect recipe.
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Lefse II

Reviewed: Sep. 11, 2011
I ate my weight in lefse while living as a nanny in Norway. I've been searching for a recipe for a few months, and I was starting to think I had the wrong name for it. All the recipes called for potato. This must be a Norwegian-American thing? Or maybe they do that in a different part of Norway. At any rate, this recipe is EXACTLY what I tasted in Norway and it's delicious if you place the lefse between damp towels until it's soft, then layer it with butter and sugar and cut into manageable strips. It's odd and delicious, freezes well, and is quintessentially Norsk!
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Light Wheat Rolls

Reviewed: Nov. 21, 2012
I followed the recipe to a tee, except that I formed the rolls into the classic dinner roll balls and baked them seven to a cake pan. I stuck a probe thermometer in and took them out when it hit 190 degrees. They came out BEAUTIFULLY! The dough was soft and supple to work with, and the result is a moist, light, slightly sweet tasting dinner roll that tastes great with butter. Just delightful. This one's going in my recipe box.
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Honey Of An Oatmeal Bread

Reviewed: Mar. 21, 2013
To die for! I usually have to tweak bread recipes to get the dough to that smooth, elastic, not too sticky stage. NOT THE CASE with this one. I followed the recipe amounts to the letter, except I was a bit shy on honey so I topped the measuring cup off with a squirt of light corn syrup. I doubled the recipe and made it by hand, no bread machine. I baked at 350 for about twenty minutes, then covered it loosely with foil to avoid a too browned crust and cooked it until it read 190 degrees internally. TO DIE FOR. Slightly sweet, a nice crunchy but not too hard crust and a moist, slightly dense (but in the most pleasant of ways... you know, it has that nice bite and chew to it, it's not all air or spongey) My new go-to Oatmeal bread recipe. For those who want to know how to make this by hand: I put the warm water in a large bowl, dissolved the yeast on top and let it sit ten minutes. I added the oil, honey, and salt. Mixed gently, added half the flour and mixed on low in my Kitchen Aid (but a wooden spoon is fine) when it was smooth I worked in the rest of the flour and let it mix on with the dough hook about ten minutes. Turned out onto the counter and kneaded by hand for a few minutes. Put in an oiled bowl and rise in a warm place until doubled. Punched down, shaped into a loaf, put in a greased pan and let rise again. Bake at 350 until internal temp reaches 190 degrees. Loosely cover with foil halfway through bake time if you want a softer/lighter crust. Heavenly.
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Boston Baked Beans

Reviewed: Apr. 12, 2013
I made a few alterations. I used salt pork instead of bacon and only 1 tsp of salt. Other than that I followed the ingredients to the letter. I soaked my beans overnight, drained them. I didn't simmer them, since I'd never seen my mom do that, instead I threw them in my ceramic bean pot with all the other ingredients and let them go in my oven at 350 all afternoon. I checked every so often adding water as needed, testing the beans for doneness, and took them out when they tasted right. Couldn't be easier. Delicious flavor. The ketchup made them taste a little different than the true Boston baked beans I grew up with, but I actually like these better. Way more flavor. Great recipe.
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