jhawksrule Recipe Reviews (Pg. 1) - Allrecipes.com (13876388)

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Chocolate Chip Banana Bread II

Reviewed: Jan. 13, 2014
Not the very best banana bread recipe I've tried, but awfully good. I used 1/2 cup veg oil and 1 stick butter because I didn't have shortening. Used 2 cups of choc chips which is great if you are chocolate dependent. Would use again and probably try adding sour cream too as another reviewer suggested. Would very much recommend.
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Pear Bread II

Reviewed: Nov. 9, 2013
Have made this recipe a number of times now and find this is best with just one cup brown sugar, 1/2 cup of white, and then I sprinkle some cinnamon and sugar on top before baking which gives the crust an even nicer texture. I have a mix of apples and pears that were picked and frozen from my friends' trees, and just chop them (still frozen)in the food processor until they are still pretty chunky but fairly even in size and the loafs bake up perfectly. Doesn't last more than a couple of days in my house, a perfect Fall treat.
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Peach Bread

Reviewed: Sep. 14, 2013
Very good recipe. I used frozen peaches that were fresh from our tree. Added a tsp. of nutmeg too. Sprinkled cinnamon and sugar on top of the bread before baking which gave it a nicely textured top.
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Oatmeal Raisin Cookies I

Reviewed: Aug. 19, 2013
Very good. Actually had trouble getting these to spread out so flattened them a bit. Used 1/2 teasp. cinnamon, 1/4 teasp. nutmeg and 1/4 teasp. Allspice too, and a cup of chocolate chips. Would make them again.
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Authentic German Potato Salad

Reviewed: Aug. 18, 2013
Liked it with the following additions: Added 1/2 cup (used light) Mayo, 2 T. of Dijon mustard and Celery Seed. Also, don't be tempted to drain off the bacon grease. It's key to this dish. (Just don't eat it too often!) Really good.
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Lemon Cream Cheese Frosting

Reviewed: Jun. 10, 2013
Made it pretty close to written, only used 4.5 cups sugar. Most frosting recipes I use have at least 3 to 3.5 cups of powdered sugar anyway. And you have to remember that 1 cup of powdered sugar is equal to about 1/2 cup of granulated, so the difference is not as significant. The extra sugar in this recipe makes it a bit sturdier so I felt that was the point of it anyway.
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Flourless Peanut Butter Cookies

Reviewed: Jun. 5, 2013
These went over well with my family. I did double the recipe, used 1/2 and 1/2 brown and white sugars, and added baking soda and vanilla as another review recommended. I wonder if using natural peanut butter would cut down on the oiliness of the cookies because they are hard to work with. Definitely do not want to overcook. 8 minutes was great, even though they come out very soft at first. Once cooled completely they stay together well.
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Cowboy Cookie Mix in a Jar

Reviewed: Dec. 12, 2012
I have made this recipe often and always am very conservative on the bake time. Set it at 8 min. and usually add 2 until just slightly browned on the edges and set in middle. They will firm up quite a bit after cooling. They are really good. As far as fitting in the jar goes, I bought two quart jars and I also added a cup of peanut butter chips, 1 cup of raisins, one teaspoon of cinnamon, and 1/2 teaspoon of nutmeg. Fit great with just a bit of room at the top. Also followed recommendations to start with flour first and it did look much nicer.
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Beth's Meat Loaf

Reviewed: Nov. 28, 2012
The taste of this is really nice, but I don't use the 3/4 cup of milk. I did the first time I made it and it was way too much in my opinion, too mushy. The next time only used about 1/4 cup. That worked out much better. I always sneak in some extra nutrition by adding green pepper and carrot ground up in the food processor. No one is the wiser!
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Chili Chocolate Cookies

Reviewed: Feb. 18, 2012
I don't understand the people who thought this had a bad "aftertaste"? That aftertaste is the spice! Just like you can still taste a spicy curry dish for a bit afterwards. If you love chocolate, you will love these. And if you love spice, go ahead and add another 1/4 tsp. of cayenne, it doesn't really show up much with just 1/4 tsp. Great recipe!
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Feb. 5, 2012
Great recipe. Here's a fun twist. Use chocolate fudge flavored pudding instead, and then also add 3 Tablespoons of instant espresso powder dissolved in 4 Tablespoons of warm Kahlua and add to the batter at the end. I also added 1/2 teaspoon of salt, substituted butter flavor Crisco for 1/2 cup of the butter (helped keep their shape, didn't spread out like many have said), and added 2 teaspoons of baking powder. They were wonderful mocha chocolate chip cookies that stayed nice and moist unlike other mocha cookies I've tried. I've also done the recipe to the letter and also turns out great. Enjoy baking!
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