Souzan Recipe Reviews (Pg. 1) - Allrecipes.com (13908180)

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Gene's Long Island Iced Tea

Reviewed: Jun. 18, 2013
3 stars as written - 4 and a half with the addition of 1 fluid oz. Three Olives Rangtang orange & tangerine vodka.
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Chocolate Mocha Cake I

Reviewed: Feb. 5, 2013
The flavor of this cake was terrific, but my batter boiled over while baking! I was a bit concerned when pouring the batter into the pans, because it filled my two 9" cake pans almost all the way to the top. I wondered how it would rise without boiling over, but I read most of the reviews, and no one mentioned having dealt with that problem. But wow, was my oven a mess! I left the rest to bake in the pans for about 37 minutes. The edges turned out a bit crispy on the outside, which was yummy, but the middles fell in. The flavor, however, was terrific - and yes, I did add 1 extra tablespoon of instant coffee as other reviewers had suggested. I will try it again, but next time I think I'll do cupcakes!
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Peanut Butter Feather Pancakes

Reviewed: Nov. 14, 2012
As per other reviewers' suggestions, I cut back on baking powder, using 1 Tablespoon. I also used 1/3 cup of liquid egg substitute instead of the 1/4 cup that would equal 1 egg. They turned out great! I would definitely make them again!
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Rich Chocolate Frosting

Reviewed: May 3, 2012
Wonderful, rich and soooo cocoa-ey! LOVE it! I substituted Bailey's for half of the milk, to frost a mocha cake, and it made it that much better yet. Thanks for a terrific, go-to worthy chocolate frosting recipe!
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Mmm-Mmm Better Brownies

Reviewed: Mar. 5, 2012
These are AWESOME! I agree with the 18 minute recommended baking time for a 9x9 pan; and yes, the brownies will be a bit thin. But they're great for those of us watching their weight - with the simple substitution of 1/2 cup Egg Beaters in place of the eggs, they come in at under 100 calories each if cut into 16 pieces. And they're so rich, fudgy, and moist, you'd never know! MANY thanks!!!
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Crisp Oatmeal Cookies

Reviewed: Nov. 8, 2011
I've been experimenting with using coconut oil as a substitute for butter or other oils in baking and cooking, and decided to give it a try with this yummy-sounding recipe, especially since it contains coconut also. YUM!!!! THE most fantastic chocoloate chip cookie ever! Perfectly chewy, not "doughy" at all. This recipe has moved to the top of my extensive list of cookie recipes! Thank you!
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Fudgy Brownies II

Reviewed: Sep. 15, 2011
The texture and consistency of this brownie were exactly what I've been searching for! Too many brownies, even the ones promised to be "fudgy," turn out more cakelike. Not these - they're definitely moist and rich! But there was something missing in the flavor. I can't quite figure out just what it was. Perhaps I'll try adding a few mini chocolate morsels to the batter next time. Thank you for this recipe; I will be making again, for sure!
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Best of Everything Veggie Burgers

Reviewed: Jun. 21, 2011
Tasty, but I needed to add at least twice the amount of bread crumbs so the patties wouldn't fall apart. I also then needed to up the amount of spices. They were very tasty when all was said and done!
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Butterscotch Gingerbread Cookies

Reviewed: Sep. 17, 2010
WOW! These are amazing! I never would have thought to add butterscotch chips to gingerbread cookies, but it certainly works. I think I have a new #1 FAVORITE cookie recipe. Bring on the cookie exchanges!
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Royal Hawaiian Pie

Reviewed: Jul. 5, 2010
AWESOME!!!!! If you like bananas, pineapple, and sugar, this is a slice of heaven in a crust! Got rave reviews at a Hawaiian 4th of July celebration!!!
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Jordan Marsh Style Blueberry Muffins

Reviewed: Jun. 28, 2010
Very tasty, flavorful, and bursting with blueberry goodness! I was skeptical, however, about baking them at 30 minutes at 450 degrees. Seemed like a long time at a high temperature. It was a hurried morning, and I didn't notice the end of the recipe where it said to reduce the heat to 375 degrees. OOOPS! Thankfully I checked on them after 20 minutes, and took them out of the oven, as they were definitely done and the top edges were starting to burn. Very, very tasty nonetheless! Will definitely make again (using the correct directions)! Thank you for a great recipe.
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Bran Muffins III

Reviewed: Jun. 28, 2010
I LOVE these muffins!!! So healthy, yet so tasty and moist! A winner! Thank you, Saundra.
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Tomato Barley Soup

Reviewed: Mar. 17, 2010
YUM!!! This was wonderful - even my husband, who typically doesn't like homemade soup, gobbled it up. I did add about a teaspoon of granulated garlic and a few tablespoons of Mexican-style tomato sauce to the soup, and also followed other reviewers' suggestions by pureeing some of it and adding it back in to the pot for the last 5-10 minutes. I could have eaten the whole pot by myself in one sitting. Superb!
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Brooke's Best Bombshell Brownies

Reviewed: Sep. 30, 2009
Baked for 34 minutes, and they came out a little dry. Will test them a bit earlier next time. Absolutely decadent and awesome chocolate flavor, though! I couldn't stop eating the edges as I was cutting them to bring in to work!
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Best Chocolate Chip Cookies

Reviewed: Sep. 23, 2009
Wonderful cookie! Perfect for what I had in mind when I set out to look for cookie recipes. One of my friends had recently asked me whether it was possible to make a candy corn cookie, so I decided to give it a try. I eliminated the chocolate chips, added some chopped peanuts, and as soon as the cookies came out of the oven, I pressed candy corn pieces and peanut halves on top. Delightful!
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Quick and Almost-Professional Buttercream Icing

Reviewed: May 18, 2009
Because of a time crunch, I made a white cake from a mix to take in to work for a co-worker's wedding shower. I don't like the taste of ready-to-eat frosting, though; so I perused Allrecipes to find a frosting recipe I thought would work. I'm glad I landed on this one! It worked beautifully; a wonderful complement to white cake. I did multiply the recipe by 1/2, according to other reviews stating that it didn't make very much, as I like a thick layer of frosting on cake! I also substituted solid shortening for 2 Tbsp. of the butter. I like the consistency that shortening lends to frosting. I'm sure it still would have been perfect with all butter used, however. Great basic recipe!
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Simple Scones

Reviewed: May 8, 2009
I started baking scones just a few months ago, and have been on a quest to find the perfect recipe. My quest has come to a delightfully happy conclusion with this recipe! I've used this as a base for cranberry almond scones and lemon scones. It's so versatile and easy - and the suggestion to freeze and grate the butter is pure genius! THANK YOU, THANK YOU!
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Idaho Potato Cake

Reviewed: May 7, 2009
YUMMY! This cake was wonderfully moist, with a subtle cocoa flavor. I appreciated that it wasn't "in-your-face" chocolatey. I frosted it with a buttercream frosting from this site, and also sprinkled it with some Heath toffee bits that I needed to use up. This just may become my default chocolate cake recipe!
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