vanessam888 Recipe Reviews (Pg. 1) - (16571968)

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Toll House® Blonde Brownies

Reviewed: Dec. 29, 2010
I used butter scotch morsels and chopped pecans. About 11oz of each. Baked in a 9x13 glass pyrex. They came out almost perfect. The very middle needed an extra 5 minutes even thought the coloring on the outside was perfect after 25 minutes. They had the consistency, look and feel of a banana nut bread. Not cake (as others have mentioned) or a dense moist brownie. Flavor was amazing. The first one I ate hot out of oven tasted like a pancake and maple syrup brownie. Sooo goooood.
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12 users found this review helpful

Pecan Pie V

Reviewed: Dec. 23, 2010
This was to be the first Pecan Pie I ever made. And it was for my new mother and father in-law, who love Pecan Pie. I did a lot of research and couldn't decide whether to make the Karo version or this version. So I made both. Both baked up perfectly but one tasted much better than the other. Anyone want my left over Karo? The difference is not huge but definitely different. I would say the non-karo recipe tastes richer more like a custard, more homemade and less store bought. Don't hesitate to try it. It is still a Pecan Pie through and through. Everyone loved it of course.
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5 users found this review helpful

Raspberry Oat Bars

Reviewed: Dec. 10, 2010
I read the advice of others before baking and decided to make only a few changes on my first try. I used a half a teaspoon of salt which next time I will just exclude all together since I use salted butter. I added a splash of milk to the portion of the mixture used on the bottom so that it would cut nicely. I added a 1/2 teaspoon of cinnamon to mixture. I used a fork to ease flattening the bottom portion into the pan. Even though the bottom seemed thin to me at first, it did thicken upon baking. The jam to batter ratio is perfect. This recipe is delicious and everybody's advice on how to improve this already great recipe was a huge help.
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10 users found this review helpful

Raspberry Oatmeal Bars

Reviewed: Dec. 6, 2010
Wow, these were really good. Very sweet though. I took them to my Korean families house for Thanksgiving and they loved them. Asians don't typically like things too sweet so I was pleasantly surprised. I will try the version of the recipe that uses flour and brown sugar next time for a more granola and hopefully less sweet flavor. I took the recommendations of others and added lemon instead of water to the jam. I also added a dash of milk to the bottom layer to make it less brittle for cutting. The lemon was a great addition to the flavor of the jam and after letting them cool they cut perfectly. I enjoyed these cold better than at room temp.
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5 users found this review helpful
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Kongnamool (Korean Soybean Sprouts)

Reviewed: Dec. 6, 2010
I used soy bean sprouts (instead of mung bean). I enjoy the large bean on the tip for added texture and what I think is a much better flavor (somewhat sweet). I am a huge sesame oil fan but if you are watching calories you can use an 1/8 cup instead of the 1/4 cup and it still has plenty of sesame flavor. I blanch the beans for a minute or two. I skip the vinegar. I don't care for it in this recipe as I do other Korean recipes. My husband is Korean and he thought this recipe was delicious! My Korean mother in law is an amazing cook and I like this recipe better than hers. Please don't tell.
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13 users found this review helpful

Bread and Celery Stuffing

Reviewed: Nov. 24, 2010
Perfecto. Just add two well beaten eggs to the mix for the ultimate stuffing!
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2 users found this review helpful

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