Lanaba1103 Recipe Reviews (Pg. 1) - Allrecipes.com (15757992)

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Coconut Macaroons III

Reviewed: Dec. 24, 2011
This recipe is crazy simple and really tasty. I followed the recipe exactly. Next time I will be sure to roll the macaroons into smoother balls. Some pieces of coconut were sticking out and got a little overdone, but otherwise they're great. I used parchment paper and they slid right off without a problem (despite the mixture being very sticky before cooking).
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Easy Decadent Truffles

Reviewed: Dec. 24, 2011
This recipe turned out great. Based on other reviews, I cut the confectioners sugar down to 2 cups. I also used 2 1/2 cups of chocolate instead of 3 and used a mixture of semisweet and milk chocolate chips. Otherwise, I followed the directions. The truffles were a good consistency for rolling after about an hour in the fridge. I rolled them in an assortment of coatings, including powdered sugar, finely chopped almonds, chopped coconut flakes, and sprinkles. They look beautiful and taste great. The recipe was really easy, too.
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Microwave Oven Peanut Brittle

Reviewed: Dec. 24, 2011
This recipe is awesome. I have a 1300 watt microwave and took the advice of another reviewer on cook times. I cooked the sugar and syrup for 2 1/2 minutes, added the nuts (I used cashews) and cooked for another 2 minutes, added the vanilla and butter and cooked for 1 additional minute. Finally I used 1/2 tsp of baking soda and poured the mixture onto a heated cookie sheet lined with parchment paper. It was a little difficult to spread but it set up gorgeously. And it tastes wonderful! I did try coating the spoon and bowl with cooking spray, but it didn't seem to accomplish anything. Just soak the spoon and bowl in hot soapy water for awhile and it cleans up easily. Great recipe!
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7 users found this review helpful

Bread Pudding II

Reviewed: Nov. 15, 2011
This was my first time ever making bread pudding. It came out perfect! For those of you that had trouble with the consistency, I think it's because the recipe doesn't specify whether to use thick or thin slices. I used very thick slices of bread, and the ratio of custard to bread was perfect. If you use thin slices, it will be too eggy. Also, I think stale bread would work best, as noted in the recipe, but I used soft bread and it turned out great too. I probably won't use raisins next time, but all in all this is definitely a keeper! I couldn't stop eating it!
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