Grandma Barb Recipe Reviews (Pg. 1) - Allrecipes.com (16102369)

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Grandma Barb

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Mmm-Mmm Better Brownies

Reviewed: Mar. 13, 2011
If using 1/2 C. splenda and 1/2 C. sugar - only bake in 8 x 8 glass pan for 25 minutes at 350 degrees. If using 1 C. sugar bake for 30 minutes. I made them for a friend's birthday 'treat' and they turned out fantastic !! THIS ONE'S A KEEPER FOR SURE !!!
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Outrageous Chocolate Chip Cookies

Reviewed: Mar. 14, 2011
My fiance says "Give it a TEN!" We are just now eating these hot out of the oven - REALLY GREAT cookie recipe. I used 1/4 C. Splenda + 1/4 C. White Sugar and a little extra vanilla - YUMMY !!! Made 24 larger cookies baked for 17 minutes and loosen after 2 minutes from cookie sheet. PLUS ONE BIG COOKIE just for fun !! EXCELLENT !!!
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Favorite Old Fashioned Gingerbread

Reviewed: Mar. 18, 2011
I used 1/4 C. White Sugar + 1/4 C. Brown Sugar and 1/2 C. shortening rather than butter. Upped the Cinnamon & Ginger to 1 1/2 t. each. Used 8 X 8 glass pan & baked at 325 degrees for one hour. The cake was perfectly moist and rose to the top of the glass pan - dusted each piece of the cake with sifted confectioners sugar - YUMMY even on day two as the cake is slightly more moist. My Fiance' who does not like Molasses LOVED THIS CAKE !!
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Black Bottom Cupcakes I

Reviewed: Mar. 27, 2011
The chocolate cake would be GREAT on it's own...I used 1 C. all purpose flour + 1/2 C. wheat flour. And 1/2 C. EACH of Splenda and White Sugar. Upped the cocoa to 1/3 C.and only used 1/4 t. Salt along with the 1 t. baking soda. I looked at the cream cheese mixture as a substitution for frosting - we could not really tell the mini chocolate chips were in it though:( I omitted the salt and added 1/2 t. Vanilla Extract in the cream cheese mixture and it turned out fine. Sprayed JUMBO muffin tins (it made 10) and baked for 35 minutes until the cream cheese is JUST beginning to brown a bit. We ate a couple hot out of the oven sinced they smelled soooooo good & will be interested to see how they are after a couple of days as well - IF they make it that long :0) THIS IS ONE I WILL MAKE AGAIN & AGAIN !!
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Peanut Butter Cookies IX

Reviewed: May 20, 2011
THESE ARE THE BEST !!! I am just now trying these 'hot out the oven' PAN COOKIE BARS - I used a glass 13 x 9 pan (lightly greased) and baked at 350 degrees for 25 minutes - PERFECT !! Per others suggestions - used only 1/2 cup brown sugar 1/4 cup splenda and 1/4 cup white sugar - had milk chocolate chips rather than semi-sweet. Glad I found this on AllRecipes - it will be my 'go to' recipe from now on - THANK YOU !!!
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Chocolate Cream Pie II

Reviewed: Jun. 5, 2011
YUMMY YUM YUM !!! Will satisfy your 'chocolate fix' for sure......I used 2 whole eggs - 1 C. sugar - 4 TBLS. cornstarch & 2 1/2 C. 2% Milk and it set up perfectly.........happy desserting !!
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Easy Caramelized Onion Pork Chops

Reviewed: Jul. 2, 2011
MOIST - EASY & YUMMY !!! Since reviewers stated the water did not evaporate enough - I was ready with a TABLESPOON of Cornstarch mixed with some flat cola to thicken up the liquid. I thought the spice rub too peppery for my taste - but my fiance' loved it!! I will use this recipe again trying various spices to jazz it up a bit.
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Mini Sour Cream Biscuits

Reviewed: Aug. 20, 2011
DELICIOUS !!! PERFECT AS WRITTEN - I did however prepare my own 'HomeMade' biscuit/baking mix - just melt in your mouth goodness !!
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Cantaloupe Bread with Praline Glaze

Reviewed: May 30, 2012
EVERYONE THOUGHT IT WAS PUMPKIN BREAD - which is a good thing since no one has heard of Cantaloupe Bread......until now ~ THEY WANT THE RECIPE & I come from a family that BAKES & knows their stuff ! Made recipe exactly as written (put the eggs/oil/sugar/vanilla & cantaloupe chunks in a blender and it worked great). Did not leave in oven the full hour.......super moist bread - although the loaves were flatter than normal - I would still use the two pans to prevent overflow or a mushy middle. Did not make the Praline Glaze - still PERFECT RECIPE AS WRITTEN !!
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Eclair Cake with Chocolate Ganache

Reviewed: May 30, 2012
A LITTLE PIECE OF HEAVEN ON A PLATE - the only thing to mention ~ I should have smoothed the pastry shell dough completely flat when spreading in the 13 x 9 glass pan. I ended up with 'over the top' edges ~ the dough will form it's own 'edges'. Otherwise followed recipe almost exactly (only added 3 eggs for the pastry shell & used semi-sweet chocolate chips in ganache) and everyone raved about my Mothers Day contribution !!
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Zucchini Pineapple Bread

Reviewed: May 30, 2012
WONDERFUL BREAD!! Used 2C white & ! C wheat flours ~ 1 t. cinnamon 1/2 t. nutmeg & 1/4 t. ground cloves. Only 1 Cup white sugar and 1/2 Cup brown sugar ~ 3/4 C oil & 1/4 C applesauce & full teaspoon vanilla. Two smallish zucchini = about 2 cups which I 'grated' - no draining needed. GREASED my pans - worked well - cool 20 minutes after removing from oven - they release easily !
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Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Mar. 12, 2013
THIS IS A MUST TRY RECIPE! The only changes I made were to use regular lentils/organic, substituted 1/2 t. powdered ginger(but would use fresh next time), and 4 chicken bouillon cubes with 4 cups boiling water instead of the vegetable broth. I did not 'add water to thin the soup' nor garnish with yogurt. This is a truly wonderful - hearty soup & it's super healthy as it does not call for cream as so many creamy soups do.
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Photo by Grandma Barb

Yellow Cake Made from Scratch

Reviewed: Feb. 6, 2014
The flavor is good ~ the cake was not as fluffy as a box cake mix. Moist & dense with a crusty edge ~ which my fiance enjoyed. Used 1/4 cup butter and 1/4 cup shortening. Also 1/4 cup less sugar and 1/2 t. less baking powder. Do sift the flour first & then spoon it lightly into your measuring cup for accurate amount. Beat with electric mixer for about 2 minutes when all the ingredients are added/as with box cake for air to incorporate. Only needed 35 minutes baking time. We definitely LOVED this cake which I 'iced' with a homemade Hersheys recipe for Chocolate Mousse...excellent!
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Fluffy Whole Wheat Biscuits

Reviewed: Mar. 16, 2014
Giving this three stars for taste & texture ~ agree with another review that I could not roll out this VERY sticky dough. Added more flour while attempting to knead & made the last biscuit the size of three due to frustration with the dough. To my surprise ~ they came out quite nicely...the sticky ones and the drier dough ones.....even the large one. Perhaps using 1 C. White Whole Wheat Flour (along with the 1 C. All-Purpose Flour) made a difference, so I will attempt another trial using 1 C. Whole Wheat Flour next time. Good next day as well ~ did not dry out!
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