izzymae30 Recipe Reviews (Pg. 1) - Allrecipes.com (16675783)

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Pecan Pie Bars I

Reviewed: Nov. 12, 2014
I was first introduced to these bars at a cookie exchange. Since I love pecan pie these were a hit. A hint when ever making a crumbly crust and or sticky, gooey filling: I use nonstick aluminum foil. This is the best invention since post-it-notes. It causes the crust to come together. The gooey part releases after browning. The added bonus is lifting the whole thing out of the pan using the foil. It is so much easier to cut into bars and there is no damage to pan.
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Six Egg Pound Cake

Reviewed: Oct. 26, 2014
This cake is fabulous. I made the recipe as written and used a 10" tube pan. I did substitute Watkins Hazelnut Flavoring for the vanilla. I ate the last piece after a week and it was still delicious. Thank you so much for this recipe. I look forward to using it for strawberry shortcake. Update: This cake freezes beautifully. The taste and texture loses nothing and is still wonderful and fresh.
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Oatmeal Drop Cookies

Reviewed: Oct. 3, 2014
These were wonderful. Great texture and buttery flavor. I will definitely be making these again.
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Seven Layer Bars

Reviewed: Mar. 13, 2014
I have made this recipe for many years. My sons love it. In the early years I always had most of the crumbs left in the pan when cutting. I then discovered non-stick aluminum foil. This is the most necessary ingredient. Line your pan and bake. When cool using the foil lift out and you can cut into squares with no damage to the pan and the crumbs stick together perfectly. These bars are so delicious and are so pretty on a cookie plate.
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Boiled Raisin Cake I

Reviewed: Feb. 15, 2014
This recipe is saving my sanity. Having been snowed in for 2 weeks and still snowing, I was looking for something to bake. I had made this before and really liked it. I have no eggs so it is perfect. I follow the recipe exactly and it is quick, easy and most importantly, delicious. Thank you Marcie.
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Old-Fashioned Chocolate Fudge

Reviewed: Oct. 25, 2013
Thank you so much for this recipe. I haven't made it yet but I know it is good. This is the fudge my mom always made but I never had the recipe. I can remember it so clearly because after she put in the vanilla and butter, it was my job to beat it. I had to hold the bottom of the pan under a slow stream of cold water to help it cool down and heaven help me if I got water in it. For all of you who have ever made fudge. If it doesn't set, call it spoon fudge and serve it with spoons. I have made many batches of peanut butter spoon fudge until I found 2 recipes on this site. My spoon fudge days are over.
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Willard Family German Chocolate Cake

Reviewed: Jun. 18, 2013
I have made this recipe for years. It was my husband's favorite and I made it every year for his Birthday. The original German Chocolate cake is only meant to use the frosting between the layers and on top. There is no frosting on the sides. The idea of putting chocolate frosting on the sides is fabulous. I have had it this way before and loved it. Either way it is a top notch cake for any occasion.
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4 users found this review helpful

Anytime Fruit Salad

Reviewed: May 14, 2013
I'm glad to find this recipe on the site. My Aunt Goldie used to make this every time she had a party and it was always a hit. She used fruit cocktail and strawberry Jell-o. I look forward to making your variation. I made it once using lemon Jell-o and crushed pineapple. It was very light and tasty. A great addition to any summer meal.
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2 users found this review helpful
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Never-Ever-Fail Meringue

Reviewed: Apr. 9, 2013
This is the recipe you wished you had when yours failed. It is perfect. Fluffy and not too sweet. when I make banana cream pie for a crowd, I make it rectangle. More pieces.
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Eggless Peanut Butter Cookies

Reviewed: Apr. 9, 2013
This recipe was fabulous. Everyone loved them and were surprised when I said no eggs. A great go to dessert if you don't have eggs.
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11 users found this review helpful
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White Chocolate Macadamia Cranberry Dreams

Reviewed: Apr. 9, 2013
I made these twice last year following the recipe exactly. They are wonderful. My friends agreed loving every morsel. I already have my cranberries for this year's batch. Thank you for sharing your recipe.
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Ginger Crinkles

Reviewed: Jan. 22, 2013
I HAVE BEEN MAKING MOLASSES COOKIES FOR 20 YEARS BECAUSE THEY ARE MY FAVORITE AND A MUST FOR CHRISTMAS. WHEN I SAW THIS RECIPE I WAS INTRIGUED BECAUSE OF THE OIL AND NO REFRIGERATING. WHEN I WENT TO BAKE THEM I HAD NO OIL SO I USED 10 1/2 TABLESPOONS MELTED BUTTER OUT OF NECESSITY. THEY ARE WONDERFUL AND EASY TO MAKE. I GOT 4 DOZEN WITH PAMPERED CHEF SMALL SCOOP. I AM STILL GOING TO MAKE THE ORIGINAL RECIPE BUT ANYONE LIKING MOLASSES COOKIES. THIS RECIPE IS DEFINITELY A KEEPER. THANKS DANI.
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Best Chocolate Chip Cookies

Reviewed: Jan. 18, 2013
FOR YEARS I HAVE MADE CHOCOLATE CHIP COOKIES TRYING TO FIND THE PERFECT RECIPE. I CAN STOP MY SEARCH BECAUSE I FOUND IT. FOLLOWED THE RECIPE EXACTLY. WHY CHANGE A GOOD THING? I USED THE SMALL SCOOP FROM PAMPERED CHEF AND THEY WERE WONDERFUL.
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World's Best Peanut Butter Fudge

Reviewed: Dec. 8, 2012
I HAVE MADE THIS RECIPE MANY TIMES OVER THE LAST YEAR. IT IS DEFINITELY NO FAIL. I DO USE CAN MILK SINCE THAT IS WHAT MY MOM USED. I USED A SUGGESTION ABOUT MIXING THE FLOUR AND PEANUT BUTTER TOGETHER BEFORE ADDING TO HOT MIXTURE AND IT WORKS LIKE A CHARM. I USE A HAND MIXER. THE ONLY OTHER THING I DO IS LINE MY PAN WITH NO STICK FOIL. WHEN IT SETS I CAN LIFT IT FROM THE PAN TO CUT. I HAVE MADE IT TWICE THIS WEEK TO MAIL IN CHRISTMAS PACKAGES. THANK YOU DEBBY FOR SAVING ME FROM FUDGE FAILURES.
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7 users found this review helpful
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Bread Pudding I

Reviewed: Nov. 1, 2012
THIS RECIPE IS FABULOUS. I MAKE IT SEVERAL TIMES A YEAR BEGINNING IN THE FALL. I FOLLOW THE RECIPE BECAUSE IT IS EXCEPTIONAL. AFTER I MADE IT A COUPLE TIMES I DID MAKE ONE ALTERATION. I USE CINNAMON RAISIN SWIRL BREAD. THE TEXTURE OF THE BREAD IS GREAT. I STILL MAKE IT WITH WHITE BREAD IF I DON'T HAVE THE OTHER. I GIVE IT 10 STARS.
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Awesome and Easy Creamy Corn Casserole

Reviewed: Nov. 1, 2012
This is a wonderful recipe. I have been making it for about 3 years. It is requested for potlucks and holidays. I never mind because it is easy. Everyone loves it and there is never any left over.
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Scrumptious Strawberry Shortcake

Reviewed: Sep. 16, 2011
I WANTED TO THANK YOU FOR SUBMITTING THIS RECIPE. IT IS WONDERFUL. I FOLLOWED THE RECIPE AND THE BAKING TIME. I GOT 12 LITTLE PERFECT CAKES. THEY REMINDED ME OF THE HOMEMADE SHORTBREAD I USE TO MAKE EVERY CHRISTMAS. I WILL ABSOLUTELY MAKE THIS AGAIN AND AGAIN. THANK YOU AGAIN. I LOVE FLAVORS THAT REMIND ME OF HOME.
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Romanian Apple Cake

Reviewed: Aug. 22, 2011
Thank you so much for this wonderful recipe. This has become my new favorite for apple cakes. Quick and easy and so flavorful. I shared it with my friend and her family loved it. With Fall coming I will definitely make this again.
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Grandma's Sour Cream Pound Cake

Reviewed: Jan. 2, 2011
THIS CAKE WAS FABULOUS. I ALWAYS READ THE REVIEWS AND TAKE THEM INTO CONSIDERATION BEFORE USING THE RECIPE. THE ONLY THING I DID WAS TO LOWER THE OVEN TEMP. TO 325 BECAUSE THE BATTER WAS SO THICK. I USED A BUNDT PAN AND IT CAME OUT PERFECT. THIS IS DEFINITELY A KEEPER AND I WILL MAKE IT AGAIN. THANK YOU FOR SHARING.
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5 users found this review helpful

 
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