Khoward Recipe Reviews (Pg. 1) - Allrecipes.com (16334067)

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Vegan Lasagna II

Reviewed: Dec. 29, 2010
This was a great base of a recipe, but it is NOT truly vegan unless you use egg-free pasta. Instead, try layering sauted vegetables between the tofu.
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11 users found this review helpful

Spring Biscotti

Reviewed: Jul. 20, 2011
DO NOT USE MARGARINE!!! I tried using margarine and splenda for the first batch and it curdled right away. The end reselt wasn't too terrible but it cracked and didn't hold together well. I made another batch with butter and sugar and I immediately saw a difference. It was smooth and wonderful! By the way, I used fresh orange zest, lemon extract, and vanilla. Very tasty!
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7 users found this review helpful

Amish White Bread

Reviewed: Jun. 19, 2011
So amazing! This is the only bread recipe I use now! For sweet bread (which I like to eat right out of the oven with lots of butter!), I add about 1/3 cup + 2 Tblspns of honey. For sandwich bread, I only use 1/4 c of sugar. The best part is, it's vegan so my whole family can eat it! Thank you so much for posting!! PS: If you are using a bread machine, put the salt in AFTER the flour so your dough can rise better. I use the dough setting and then take it out and bake it in the oven for 25 minutes. Happy baking!
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3 users found this review helpful

Chocolate Cookie Buttercream Frosting

Reviewed: Jun. 19, 2011
Yummm! VEGAN RECIPE: I almost doubled the recipe and it covered 24 cupcakes perfectly. 1/4c-3 tblspns shortening, 3-1/2 c powdered sugar, 1/2 c cocoa powder, 1 tsp vanilla, 1/2 tsp cinnamon, chocolate soymilk (Add sparingly until it reaches the right consistancy. You can also use vanilla soymilk) This was so creamy and delicious! My vegan brother-in-law is going to be THRILLED when I give him these! Thanks for sharing!
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3 users found this review helpful

One Bowl Brownies

Reviewed: May 13, 2011
I was craving the fudgy brownies with the flaky top that I can get out of a box. And boy was I disappointed! I didn't have any unsweetened chocolate squares, so I did 12/3 on cocoa and oil. Between the butter and oil there was way too much oil! I pulled it out of the oven after 35 minutes and I could see puddles of oil boiling! I poured off the excess and blotted it with a paper towel. It was definitely not cooked so I just put it in for another 20 minutes. Hopefully it will be finished!
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2 users found this review helpful

Heavenly Angel Food Cake

Reviewed: Oct. 4, 2011
This cake is in my oven right now and it smells fantastic! That almond extract really "takes the cake"! I was nervous because I couldn't find my sifter. Instead I put the powdered sugar and flour in a blender. It was pretty hard to incorporate since it still didn't have the sifted quality, but I think it's going to turn out wonderfully. Thanks so much for sharing!
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1 user found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Jul. 21, 2011
I don't know if it's because I used store brand peanut butter, but they turned out very dry... I made them again with Jif and they were 5 stars. Make sure you have a glass of milk handy!
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1 user found this review helpful

Pie Crust IV

Reviewed: Aug. 17, 2011
The original recipe is only a 4 because I hated the way it tasted/came together with the vegetable shortening. Flaky and all but it was bland and gross. I made it again with butter and it was WAY better! If you're going to use it for a fruit pie, make sure you add 2 Tbls of sugar.
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Mrs. Sigg's Snickerdoodles

Reviewed: Jul. 7, 2011
Yummmm!!!! I halved the recipe and baked for exactly 8 minutes and let cool on the sheet for 10 minutes. Perfect!!! My family ate them ALL in less than 24 hours!
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