Mary Pecbot Recipe Reviews (Pg. 5) - Allrecipes.com (13789055)

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Mary Pecbot

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Brooke's Best Bombshell Brownies

Reviewed: Jun. 10, 2010
Hmmm, not sure if I did something wrong or if it was the recipe. Since most reviews are good ones, Im guessing I did something wrong. The flavor was great, but the brownie itself was dry and hard on the bottom and top. Maybe Ill try again and read some of the reviewers suggestions. I do love that this recipe is very simple with a short list of ingredients!
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The Best Chocolate Cake You Ever Ate

Reviewed: May 3, 2010
AMAZING! Very simple to make, and the frosting is easy as well! Due to the super yummy sweetness of this cake I managed to get 32 servings of this. Just enough to tempt the tastebuds of my husbands coworkers!
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Chocolate Chocolate Chip Cookies I

Reviewed: Apr. 26, 2010
Flavor was good, not outstanding. I gave this recipe 3 stars because of the dryness factor. I was thinking they would be more moist and chewy like a chocolate chip cookie. Any ideas that can make this less dry? *********** UPDATE!******** Im changing from a 3 star to a 5! As I was nearing my last batch of dough to scoop and bake, I thought and thought what I could do to make these more moist. So I went to the one ingredient that I use in place of oil for cakes...unsweetened applesauce! I stirred in about 1/2 cup worth of unsweetened applesauce. The dough then became very soft but not too soft that it didnt hold a round shape when I droped them onto the cookie sheet. These came out AMAZING! Absolutly wonderful, still very chocolaty and delicious, but soft and chewy. These altered cookies have more of a brownie like texture, so if thats not what you want for these, I wouldnt use the applesauce. Otherwise I HIGHLY HIGHLY RECOMEND using ALL the ingredients listed, but also add about 1 1/4 C unsweetened applesauce. Trust me you wont be dissapointed!
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Cranberry Pumpkin Muffins

Reviewed: Feb. 25, 2010
FANTASTIC recipe!!! I did increase the pumpkin pie spice by 1/4 teaspoon and left off the sugar glaze...somemething told me that 2 cups of sugar in the batter was plenty! I will be making this again!
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Photo by Mary Pecbot

Big Soft Ginger Cookies

Reviewed: Dec. 2, 2009
I make these cookies every Christmas season! Theyre amazing and sooooo yummy. I keep ALL of the ingredients exactly the same but refridgerate the dough for up to 3 hours to really get it nice and firm since it is a very soft and ticky dough. Ive read reviews where people used butter instead of margarine, Ive made this mistake once before also..after all isnt butter better? Well not for these cookies! Think about butter and margarine in their cold refridgerated state, margarine is soft and butter is hard-hence the super soft sticky dough and why chilling dough is very helpful. The margarine, I think helps to lend to the soft chewiness of the cookie, while the butter makes them more on the crispy, crunchy side. I also use a cookie scooper for even sized cookies and I als flatten the rounds of dogh slightly before baking. These are truley amazing, a a must-try even if you dont like ginger or molasses!
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Graham Streusel Coffee Cake

Reviewed: Oct. 11, 2009
WONDERFULL!! I made this for my boyfriend to take to work. He had half the batch before it made it in to his office. Here are the changes that I made, (used what I had on hand) I doubled the recipe: 1 box french vanilla cake mix 1 box butter pecan cake mix unsweetened applesauce in place of the oil half low fat cinnamon sugar graham crackers and half cinnamon brown sugar Ritz crackers For the Glaze: Substituted almond extract for vanilla, used milk to thin. I also added icing color gel in 2 diffrent batches for my boyfriends school colors (hes a teacher) This is a fantastic recipe, and I will be making this again and again.
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Triple-Cheese Macaroni

Reviewed: Feb. 12, 2009
I made this for my boyfriends work pot-luck. I added double the Velveeta and added cubed ham. I kept everything else as the recipes calls. This Turned out great! Creamy and not too runny or dry. I do not agree with other peoples reviews and leaving out the mustard, this enhances the richness and flavor a ton.
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Raspberry Cheesecake Pie

Reviewed: Jan. 29, 2009
I work in a professional kitchen and we needed a cheesecake stat! I used the Ingredients tool on allrecipes and found this. It turned out very yummy, and smoother than I thought that it would be. I folded in frozen blueberries (didnt use the raspberries) and topped each slice with whiped cream. I think that the pie was missing a sauce. Next time I will drizzle a bit of blueberry sauce over each slice. Our residents/customers thought this was a nice twist on a traditional cheesecake.
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Cake Mix Cookies IV

Reviewed: Jul. 22, 2008
Ive made these before using lemon cake, it is good! This time I used a chocolate German cake mix. Along with the egg and oil I added about a 1 1/2 TBSP of dark rum. I also had some left over chopped pecan, sugar and cinnamon mixture from another recipe that I rolled the cookies in before baking. Tey turned out GREAT!
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Double-Delight Peanut Butter Cookies

Reviewed: Jul. 22, 2008
These cookies are tasty, however I would dissagree that the recipe is simple or accurate. One roll of dough is hardly enough for 24 cookies and 1 inch balls of peanutbutter center is far too large for the size of dough called for the recipe. My boyfriend loves them, so the taste is there. The baker gives 3 stars and the taster gives 5!! Ill try it again, but make changes for sure.
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Sweet Potato Pecan Pie

Reviewed: Jul. 18, 2008
Adjustments I made for this recipe: ADDED: 1/4 tsp. ground nutmeg 1 1/2 tsp. vanilla 1 1/2 tsp. bourbon 1 tbps. all purpose flour added these extra ingredients to the sweet potato mixture. I also used half and half rather than light cream. I added a pinch of salt to the pecan/butter/sugar mixture as well. This pie is amazing!!! Ive never even had sett potato pie let alone baked it, hands down the best pie Ive made! Thanks Lorrie!
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jul. 7, 2008
I simply refuse to use any other chocolate chip cookie recipe!! I work at an independant and assisted living facility for elderly, and I made this recipe in mass quantaties! They loved them, these cookies are soft and chewy and not overly sweet. The best EVER!!
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Maple Apple Crisp

Reviewed: Jul. 7, 2008
I work in an assisted living residence building and I made this today for dessert, it was AWESOME!! I didnt change much, just the amount of butter I used. I dotted the top of the crisp with cold butter before baking. I served this warm with a dollop of whipped cream. The residents loved it! Thanks!
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Displaying results 81-93 (of 93) reviews
 
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