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Recipe Reviews 27 reviews
The Best Lemon Bars
This recipe is a good starting point, but after reading many reviews it requires too much tweeking to be rated 5 stars. Picking and choosing from the many tips, here's what I did and the bars came out quite tasty. Crust - added 1/4 tsp of salt and 1 tsp of zested lemon peel. Let butter soften (but still cool) and cut it into the dry ingredients. Filling - Wanted a thicker bar so I scaled the recipe to 55 and used those ingredient amounts (6 eggs, etc). Used my hand mixer ( I'm not a good whisker) to beat the eggs until frothy. Added dry ingredients and beat again. With the sky high price of lemons, I used 1/3 cup freshly squeezed lemon juice and 1/3 cup bottled lemon juice, then added 3 Tbsp of flour and continued to beat. Stirred into mixture 3 tsp of lemon zest. Poured onto slightly cooled crust and baked at 350 for 25 to 30 minutes - edges just starting to turn golden brown. Maybe it was using the hand mixer, these came out with a real nice thin sort of light sugary white looking crusty topping while the inside was just the right consistency.

1 user found this review helpful
Reviewed On: Jul. 9, 2010
African Peanut Soup
In making it the first time, I cut the recipe in half and used a 14.5 oz. can of crushed tomatoes and a 1/2 cup of extra crunchy peanut butter. Also added a finely diced celery stalk to the onions and red pepper and one mashed sweet potato after the vegetable stock. May pre-cook the rice next time as it took longer than 15 minutes to become tender. Wonderful, hearty and very tasty! Great Lenten soup for those who follow the Orthodox fasting traditions!

4 users found this review helpful
Reviewed On: Feb. 9, 2005
Cookie in a Jar
For all of you mathematically challenged people like me out there - if you add 1/3 cup butterscotch chips something's gotta give or it won't all fit in the jar! Duh...! So I dumped it all in a bowl and made samples out of my first attempt. Very tasty! Second attempt at layering was successful when I reduced the amount of white and chocolate chips to 1/3 cup. Order I used: White sugar, butterscotch chips, chocolate chips, rice krispies, white chips, oats, brown sugar then flour with baking soda and powder. Also the cookies don't spread much in baking, so you can fit 20 to 24 on a sheet.

8 users found this review helpful
Reviewed On: Dec. 8, 2004

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