JBS Recipe Reviews (Pg. 1) - Allrecipes.com (13530547)

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Biscotti

Reviewed: Mar. 29, 2013
Great recipe. I didn't have anise extract so used almond extract instead and the cookies turned out well. I've been making a chocolate walnut biscotti for years but wanted to try a non-chocolate version. This recipe is so simple that I wasn't expecting the cookies to turn out as well as they did. My chocolate biscotti are crisper than these (maybe because they are made with butter instead of oil), but I may like the texture of these better - more crumbly, a bit easier on the teeth. I bought some anise extract to try next time.
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Almond Shortbread I

Reviewed: Dec. 8, 2010
Awesome. Flaky, crumbly, not too sweet. My dough was very crumbly and tough to work with, I thought maybe I had added too much flour, but it all came together after sitting in the frig for a few hours. I rolled into logs then sliced 1/2 inch thick and pressed some sugar into the tops before baking. I think I may have had trouble if I tried to roll out this dough and cut with cookie cutters. I love shortbread and have tried many recipes that did not work for me, but this one was perfect. Next time I will use orange or lemon zest in place of the almond extract.
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Buttercup Squash Bread

Reviewed: Oct. 15, 2010
I found this recipe looking for a new way to use some of the butternut squash from my garden. I've made it twice now and the first time it was a bit too dense. This was my fault though - I roast my squash, put it through a food mill, then strain out the excess water, so my squash puree is more concentrated than the mashed squash that the recipe calls for. The second time I made the bread, I reduced the squash puree to 2/3 cup, and added 3 teaspoons of gluten to the dough, and got a much better second rise. I omitted the caraway because I don't care for it, and the second time I made the bread, I used 1/2 cup of Bob's Red Mill 10 grain cereal in place of 1/2 cup of flour. It's a great recipe as written but I like the texture that the cereal gives the bread. Thanks for the recipe.
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Playgroup Granola Bars

Reviewed: Mar. 27, 2010
These are great, very versatile. I've made them many times. I cut the brown sugar to 1/2 cup, use half whole wheat pastry flour, and use dried figs or dried apples in place of raisins (I hate raisins). I add 1/2 cup walnuts or pecans and will sometimes use half flaxseed meal/half wheat germ. They always turn out great and keep well for a few days. I put them in the freezer if it's going to be longer than that.
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Cake Mixes from Scratch and Variations

Reviewed: Aug. 30, 2009
Have made this recipe many times, either as a sheet cake or cupcakes, and it turns out great every time. The only change I make is to use canola oil in place of the shortening. I'm not comfortable with the ingredients in box mixes, and I've had trouble with other cake recipes, but this one is easy and always works for me.
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Zucchini Bread IV

Reviewed: Aug. 25, 2009
I've made this several times now with only minor changes and it always turns out great. I double the zucchini as I've got tons of it from my garden, and increase the flour by 1/2 cup to compensate for this. I use a mix of brown sugar and honey in place of the white sugar, and a mix of whole wheat and white flour. It takes 70-80 minutes in my oven, but at 325 degrees, I've never had trouble with the loaves burning. Thanks for the recipe.
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Mexican Whole Wheat Flour Tortillas

Reviewed: Aug. 24, 2009
I used a mix of whole wheat and white flour, and substituted olive oil for the shortening. I had some trouble rolling them thin enough, but they still turned out great. Much better (and healthier) than store bought. Next time I might try pressing them into shape with a pie dish instead of rolling them out.
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Thai Noodle Salad

Reviewed: Aug. 14, 2009
This was great. I didn't follow the recipe exactly, left out the meat because we're vegetarians, and substituted here and there with the vegetables I had on hand. I mixed everything together an hour or so before we ate and let it marinate in the frig. The leftovers the next day were very good too, it didn't get mushy. I spent a summer in Taiwan in college, and this reminds me of noodle dishes I used to find at a vegetarian restaurant in Taipei. Very light and summery, not like the heavy food I find in local Asian restaurants. Thanks for the recipe.
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Blueberry Pie

Reviewed: Aug. 9, 2009
I've made this twice now and it turned out great. I'd recommend following the recipe before messing around with the suggestions too much, as in my experience at least, it works well as written. The first time I made it I added extra cornstarch as per some of the review suggestions, but don't think it was necessary. My pie was plenty sweet as well, I wouldn't recommend adding more sugar unless you have a real sweet tooth, or your berries are on the tart side. Be sure to bake on a lower shelf of the oven, or the crust might brown too much. I found that out the hard way. Thanks for the recipe.
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Belle's Hamburger Buns

Reviewed: Jul. 26, 2009
I've made these buns several times now and they always turn out soft and light. I use 2 cups of whole wheat flour because that's my preference and don't move the baking pan between shelves, just bake it on a middle shelf for 18-20 minutes. Like many other reviewers, I'm not comfortable with the dough conditioners and other ingredients in many store bought buns. These are easy enough that I make them regularly. I normally get more than 12 buns out of mine, so I have plenty to freeze. These are surprisingly light and fluffy, even with part whole wheat flour. And still soft the second day. Thanks for the recipe.
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Huckleberry Buckle II

Reviewed: Jul. 26, 2009
I was looking for a basic cobbler recipe to use up the wild raspberries and blackberries that grow on my property. I used a mix of berries, but didn't make any other changes to the recipe and it was amazing. Thanks.
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