jasmine Recipe Reviews (Pg. 1) - Allrecipes.com (13822889)

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Ninety Minute Cinnamon Rolls

Reviewed: Jun. 24, 2012
This cinnamon roll recipe is my GO TO recipe for this treat! These are soft and moist and I covered mine with foil and sat them on the kitchen counter with the oven on low. I let them rise about 3hrs and they were HUGE when I put them in the oven! I baked them at 350 until they were golden brown. Great great GREAT cinnamon rolls!
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Coconut Cream Meringue Pie

Reviewed: Sep. 24, 2010
Very beautiful and awesome tasting pie!! What I did different is: used 1/3 cup corn starch and use fat free half and half, and substituted splenda for sugar. I am a diabetic lovin me some coconut cream pie!! Sorry, also forgot that I used whip cream for the topping!
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Vanilla - Chocolate Powdered Sugar Frosting

Reviewed: Sep. 19, 2009
This is a fabulous frosting. You HAVE to ignore the butter request for this recipe and use only white vegetable shortening. Trust me, I've used butter/margerine and shortening. And the frosting came out a little grainy and sort of looks like it is separating when made with butter or margerine. But if you make it with shortening it will look and taste like buttercream. Fabulous!
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Buttery Soft Pretzels

Reviewed: Sep. 19, 2009
This is an awesome recipe! I'm looking for items to make for a bake sale. So glad I found this recipe! Even tried another recipe from another site to compare and those came out tasting more like bread sticks than pretzels! The baking soda water bath is key. Also I had such a hard time using flour to roll the pretzels and found a how-to video from Auntie Anne's pretzel company online and it suggested not using flour while rolling the pretzels and it worked! I took the advice of other reviewers and only used 4 cups of flour. And use a clean towel or a few sheets of papertowel for blotting excess water after dipping pretzels--also on the how-to video. And so I made these soooo many different ways, too! Salt, Cinnamon and sugar, cinnamon raisin, apple cinnamon (just dice two small apples in small pieces add it and 1 tblspoon of apple pie spice to ingredients while mixing dough. It makes the dough a little stickier when rolling out, but well worth it in the end!), pumpkin spice (used all 5 cups of flour and just a little more and add 1 cup of pumpkin puree, and 1 tblspoon pumpkin pie spice to dough while mixing).This recipe is awesome, do yourself a favor and try it!
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Flourless Peanut Butter Cookies

Reviewed: Jul. 20, 2009
I made these as a filler for the Cake Mix Cookies VIII recipe as well as a peanut butter cookie to stand alone. And they are very good either way, let me tell you! When I make these by themselves I add about 3/4 cup of chocolate chips to the cookie dough. Double the yummmm! Great, quick and easy recipe!
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Cake Mix Cookies VIII

Reviewed: Jul. 20, 2009
This cookie recipe is great if you are in a pinch! Or even if you just want some quick cookies and happen to have a box cake on hand! I did as others did and added a little bit of oil to mine to help bind it together. I took mine a step up a notch and filled the cookies with the flourless peanut butter cookie recipe from this site, and then rolled the balls of dough into sugar. In the words of Paula Deen--YUMMMM....! Thank you Kristi for submitting this quick recipe!!
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Rolled Buttercream Fondant

Reviewed: Feb. 18, 2009
I made this recipe with no subtractions or substitutions. It tasted great but was a bit on the greasy side. No worries, because I just added a little more powdered sugar and voila! Perfect! My Happy Jack-o cake looked great!
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Eggless Eggnog

Reviewed: Dec. 15, 2008
This recipe is awesome!!! I am a diabetic and like heaping glasses of orange juice of years past, I thought eggnog was too a thing of the past. BUT NOT ANYMORE! Here are my changes: I used sugar-free french vanilla pudding mix, 1/2 tsp cloves, 1 1/2 tsp nutmeg, and a whopping 4 tsp imitation rum extract! I added 3 envelopes of equal to a 8 oz. cup and voila! AMAZING! No more small sips here and there of eggnog for me. And hey, my sister is my toughest critic and a HUGE eggnog lover, from way back. And she said it tasted no different! I think the rum extract really makes this drink. Do yourself a favor and try this recipe!
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Million Monster Cookies

Reviewed: Oct. 31, 2008
ABSOLUTELY POSITIVELY LOVE THIS COOKIE RECIPE!!! I make it a bunch of different ways! I always half this recipe, though: 2 cups each of brown sugar/white sugar, 1 cup each of butter flavored shortening/butter, 5 eggs, etc. I add a teaspoon of salt. Also, I never add all those candies to this recipe. I usually do about 4 cups of chocolate chips, white choc. , etc. The combos I've made with these cookies: white choc. chip and macadamia nut, reg choc. chip, double choc. chip and pecan ( mix about 1/4 cup of special dark cocoa powder and about 3-4 tablespoons of oil in a cup until well blended. and add this choc. mix to 1/2 of cookie dough mix.), choc. chip and toffee bits, choc. chip and snickers--I'm telling you this is a MUST try recipe and play around with it and make different combinations! I'VE EVEN MADE THIS RECIPE USING SPLENDA SUGAR BLEND AND SPLENDA BROWN SUGAR BLEND! Everyone RAVES about these cookies whenever I make them!
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Best Ever Blueberry Cobbler

Reviewed: Sep. 27, 2008
EXCELLENT...!(I sing this in a high pitched voice every time I make and eat this, I swear!)I'm a diabetic so I bake with Splenda brand called "Splenda Sugar", heavy like sugar. To the batter I add: 1 1/2 tsp Cinnamon, 1 tsp nutmeg, and 1/3 cup of Splenda brand of Brown sugar called "Splenda Brown Sugar Blend" and it's dark brown sugar. And to the fruit, I add 1/3 cup Splenda Sugar Blend and 2 or 3 tbl spoons of cornstarch, I toss berries with this and then add juice. I then use a slotted spoon and move berries to prepared baking dish. Spoon dollops of batter on top, evenly spread out over berries and then pour juice mixture. And follow baking directions, cobbler bakes up golden brown, berry filling is thick, never runny. I can never wait when it's out of the oven. I dish it up and top it off with frozen whip cream (Cool Whip, no substitutions!) and it melts and tastes just like ice cream--DE-LISH! You absolutely HAVE to try this recipe!
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Chocolate Cake V

Reviewed: Sep. 27, 2008
This cake is awesome! I'm not a professional baker, but I bake on the side and I use this recipe for a base of a number of chocolate cake orders. I NEVER use the coffee in this recipe as I like the classic moist Devil's food cake taste. I just add hot water. The photo I submitted is actually this recipe made low sugar using the Splenda brand for baking called "Splenda Sugar", it is a blend of Splenda and sugar and is heavy like sugar. I'm a diabetic and it made for a FABULOUS 30th birthday cake for me--everyone swore up and down I bought it. But I used my own low sugar chocolate frosting recipe and paired with this cake was...Devil's food cake HEAVEN! I absolutely recommend this recipe! I make it all the time!
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