GRAMSON Recipe Reviews (Pg. 1) - Allrecipes.com (1471385)

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Oatmeal Peanut Butter Cookies

Reviewed: Dec. 26, 2013
been making cookies for 50 yrs and it never occurred to me that any cookie could taste better than a choc chip cookie... but these do. found this recipe 3-4 yrs ago and it's amazing. i do use butter-flavored shortening and add an extra 1/2 c of oats... tried adding choc chips one time but it added nothing to the end result (never thought I'd say that about chocolate!) same thing with adding vanilla, tried it and its not needed. also, I use old-fashioned oats because they're "meatier" (thicker) than quick oats, so i let the dough sit in the fridge for an hour to let the thicker oats hydrate (plus i need a break to sit down for a bit.) man o man these cookies are GOOOOD.
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Too Much Chocolate Cake

Reviewed: Feb. 8, 2013
not crazy about bundt cakes so i've been making this recipe in a 11x15x1 jellyroll pan, bake for 20 mins, cools in 20 mins, so much faster! slice it up and freeze so i can take it to work or bring some out when the grkiddies come over. decrease oil to 3/4 c and add an extra 1/4 c warm water to make up for the lost wet ingredient and i like the mini-chips better. love, love, love this recipe, ty
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Beth's Chocolate Chip Cookies

Reviewed: Sep. 20, 2009
Lost my mom's recipe for CC cookies a few years ago and have been kicking myself since. All I could remember was 1 1/3 c oleo and 3 1/2 c flour. My eyes bugged out (seriously!) while reading this recipe, it all came back to me then, this recipe is the same except mom used all margarine and just a teaspoon of vanilla. After I became a mom I switched to 1/2 c white & 1 1/2 c brown sugars and doubled the vanilla. Thank you sooooo much Beth, I have the biggest smile on my face right now. :-D
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Old-Fashioned Chocolate Fudge

Reviewed: Jun. 10, 2009
A big thank-you to SAILSELAN to remind us not to beat the fudge untils it cools to 115º. It's been ages since I made fudge and had forgotten about cooling it before beating. This step will save your arm, I only beat the fudge for not quite 3 mins. This fudge is sooo creamy, melt- in-your-mouth, GOOD.
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Chocolate Cherry Cake III

Reviewed: Dec. 22, 2008
mmmmm, mmmmm, yummmmm... do NOT leave out the almond flavoring, it really makes the cake. And the frosting? omg, i want to be buried in that fudge frosting. Thank you for the recipe Jan, I love you, I love you, I love you
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Angel Hair Pasta Chicken

Reviewed: Mar. 28, 2008
Dear Sue (hope you're still around), Had to let you know about my experience with your recipe. A few yrs ago my 4 y.o. grandson wanted to learn how to cook, I was making this for only the 2nd time but I let him make it. I did the chopping, he did all the cooking (from a step-stool.) It was great, we talked during the prep, he learned the words saute and sizzle and he caught my love for cooking. We love this dish, eat it all the time, it's soooo yummy and the memories make it even more special. Now he's nine, makes a salad and bakes a loaf of ready-to-bake french bread to go with this meal, lol he thinks he's a chef now! Thanks a bunch, we love this!
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Snicky Snackies

Reviewed: Sep. 7, 2006
Flavor was good but the directions were kinda faulty. That's why I rated a 3 instead of a 4. Firm Ball Stage is 244º - 248º Hard Ball Stage is 250º - 266º I cooked to 250º to be on the safe side. That temp worked fine for me. I've made snack mix like this before and I knew from experience that 1 - 9x13 pan wasn't convenient for stirring the whole batch. I used 2 - 9x13 pans, easier stirring & less clumping because you've got room to spread the mix out. I really feel bad for you people that had to pick the tiny bits of paper off of the mix. Been there, done that. So here's my best trick: I dump the baked mix onto silicone cooking mats and separate with 2 silicone scrapers. No sticking to the mats or the scrapers. And no swear words picking the paper off the mix! The Caramel Snack Mix on this site is really good. I add mini-pretzels and Cinnamon Crunch cereal to the that one, YUM!
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7 users found this review helpful

Sloppy Joes II

Reviewed: Feb. 4, 2006
We were really disappointed that there was no "sauce" in these sloppy joes. Taste was fine, just no sauce! The texture was more like the ground beef that you put on a taco. I used Heinz ketchup, maybe it's too thick for this recipe. Ended up adding half a can of tomato soup and a T of Worcestershire sauce to get the sloppy consistency we like.
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Vanilla and Chocolate Delight

Reviewed: Feb. 2, 2006
Yum! Instead of milk choc/crispy rice bar I used chopped Andes Mint candies.
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Creamy Hot Cocoa

Reviewed: Oct. 27, 2005
This is sooo good! I, too, only added 1/2 c sugar. I never use half and half so I decided to use evaporated milk instead. I didn't want to waste the other 8 oz of evap milk so I just poured the 12 oz can into a 4 c measure and then filled with milk and heated it all. I didn't bother with adding some cold milk to the hot chocolate. Yum Yum, just what I wanted on a cool morning, thanks Jeanie Bean!
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Creamy Chocolate Pudding

Reviewed: Jun. 22, 2004
Just what I was craving! I used regular (not fat-free) evaporated milk and it worked just fine. Mine thickened at the 5 min mark, which allowed me to eat it 2 mins sooner! YUM! Next time I'd like to try almond flavoring and another time try Dutch Cocoa.
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Hershey®'s Special Dark® Chocolate Chip Cookies

Reviewed: Oct. 12, 2003
The proportions seem to be off in this recipe. There's only 1 1/4 c flour but you use an entire bag of chips. When we bite into these all we can taste are the chips, no "cookie". The recipe for Hershey's CLASSIC Special Dark Choc Chip Cookies on the bag is entirely different from this one. I love dark chocolate and had high hopes for this recipe. Next time I'll either double the dough part of this recipe or try the recipe on the bag.
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11 users found this review helpful

 
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