kawaiitoboe Profile - Allrecipes.com (14966386)

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kawaiitoboe


kawaiitoboe
 
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Member Since: Aug. 2012
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Recipe Reviews 5 reviews
Lemon Biscuits
Well I used pancake mix instead of all-purpose flour, but I only had two cups left, so I had to shrink the recipe until it only called for 2 cups. The rest of the measurements were so hard to understand (5/8 tbs, etc) that I gave up trying to measure them and just threw stuff in. Too bad the flour already had salt in it, cause after I put the salt in it was almost unbearably salty. To balance this out, I had to add more flour (of a different kind, this time whole wheat) to try to dilute the taste. But then it got too dry, and as I was out of butter I added random amounts of soymilk and grapeseed oil in small increments. I didn't have lemon flavoring either so I poured almond extract in there. Also, I tried to add lemon zest but couldn't find the gratey thing so I used a fork which didn't work. Eventually I had to peel the stuff off with my fingernails, but they were too big so I put them in a garlic squisher thing, which didn't work as they're flat, so I had to tear up each flake of lemon peel by hand which took about an hour. I got impatient with rolling the dough into balls so i just took big hunks of the stuff and put balls of random sizes on the pan with some coconut flakes on top. It came out great and tasted like lemon scones. This recipe didn't work at all!

2 users found this review helpful
Reviewed On: Mar. 19, 2013
Chewy Sugar Cookies
Gave em 5 stars because they're delicious and exactly what I wanted. Used slightly less sugar, slightly more flour, and slightly less vegetable oil which I had to substitute for margarine since we were out. (Since our imitation butter is made of veggie oil, I figured it'd work!) Then I rolled them in a mix of sprinkles and sugar and baked as directed. Had no trouble at all with flatness, they were thick and fluffy, not too hard or too chewy. Yum yum!

0 users found this review helpful
Reviewed On: Mar. 15, 2013
German Apple Cake I
I ALWAYS have a problem getting any cake I make to bake all the way through. So I was a little worried when I read all the reviews of people complaining about that happening with this cake. Ironically, this is the ONE cake recipe I've followed where the cake baked *perfectly*. I did have to bake it for longer, I'm not sure how long it ended up being exactly... an hour and 15 minutes, I think. But after that it came out just right. I followed the recipe closely but used 1/2 cup oil and 1/2 cup vanilla soy milk (since it seemed like a LOT of oil and I didn't have vanilla extract). Since the soy milk was sweetened I cut the sugar down to 1 1/2 cups instead of 2. The cake is absolutely delicious and not soggy, dense or mushy at all. The only thing I might change next time is cutting back a little more on the sugar, is a cup of sugar per cup of flour really necessary? I was torn between giving this cake 4 or 5 stars, if it weren't for the inaccurate baking time and excess sugar and oil listed I'd say this is a 5 star recipe.

1 user found this review helpful
Reviewed On: Feb. 23, 2013
 
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