MMSVA Recipe Reviews (Pg. 1) - (1462925)

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No Bake Oatmeal Cookies

Reviewed: Jun. 10, 2008
This recipe is sometimes called Eskimo Cookies. But this seems to have less sugar & butter. I made this with my 7th grade Home Ec class. During exam week I had an extra period with one class. I needed something fun, yet educational & could be done in a regular classroom. This was a perfect recipe! I changed the yield to 18, so the recipe would use 1 stick of butter (we used margarine). The only change I would make is reducing some of the sugar. Many students liked the recipe as is, but since I changed the yield,the sugar measurement is a bit wonky (1/2 cup + 1 Tbsp). I would take the 1 Tbsp out and see how it works out. For teachers: 90-min block with a lunch period in the middle. I chilled the cookies during the lunch period, but there is plenty of time even without. If I had a 45-min period, I would (or have the students the previous class) pre-measure the dry ingredients so all they have to do is dump it in a bowl, add wet & mix. Then put in freezer for 10-15 min & eat. I used this as an example of something to do when baby sitting children (not too young & always ask the parents). It is a good recipe because it is has some redeeming nutrition (fiber- but we also discuss the high sugar & fat content), has no peanut butter (since many kids have allergies), doesn’t need heat (oven or stove) & kids can use hands to mix ingredients.
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Soft Oatmeal Cookies

Reviewed: Feb. 24, 2009
I followed the recipe exactly with 2 exceptions: 1) I added 1 cup of Raisinettes which is a perfect raisin-chocolate ratio. 2) I used parchment paper instead of greasing the cookie sheet. It made exactly 5 doz, walnut-sized cookies. I made these for my boyfriend. He really liked them and said they were very good, but not the best ever. If you like soft cookies, take them out of the oven when they look raw. I took them out at 8 mins (10 mins tops) and they were soft and chewy for 24-36 hours. When I took them out when they looked done (12-14 mins), the cookies were very hard (within hours able to break teeth hard) and had a granola like taste. I do plan on making these again; mostly because my boyfriend likes them. But I found these really easy to make. I liked the fact that they spread very little on the cookie sheet so I could put 11-12 on each sheet. I also liked that the dough was firm enough that I could roll them into balls, put them into little baggies and freeze them. I didn’t eve have to defrost them. I set the timer for the usual 8 mins, put them on the sheet as balls and put them in the oven for 1-2 mins. Then I took the sheet out, pressed them flat and then continued to bake them for the remainder of the 8 mins.
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Japanese Potsticker Dip

Reviewed: Mar. 19, 2012
This ratio of 1:1 soy sauce to vinegar is too sour for my taste. I tend to do 2/3 soy to 1/3 vinegar.
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Men's Dip

Reviewed: May 30, 2012
I needed to find a dip that was gluten-free and dairy-free. This fit the bill. I’ve made it twice and it’s a big hit. I've been told I have to bring this to every get together. The best way to describe the taste is a sweet-hot spaghetti sauce. I end up not taking it all to the party, so the leftovers I just throw into spaghetti sauce or chili I have in the freezer. I partially agree that you should add all the ingredients the first time you make it. I’ve made it twice and the only substitution I would suggest is instead of jalapenos, use red pepper flakes. The first time I made this with jalapenos there was no heat, so I added a few sprinkles of red pepper flakes. The second time I made it I skipped the hassle of chopping jalapenos and added 1.5- 2 teaspoons of red pepper flakes. (I don’t like things too hot and this was the perfect amount of slow-building heat.) Quick summary of my changes—no jalapenos, 1.5-2 tsp. red pepper flakes, jar of roasted red peppers (instead of pimentos) and 1.5 TBSP sugar.
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