Debora Recipe Reviews (Pg. 1) - (16973)

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Soft Oatmeal Cookies

Reviewed: Jul. 19, 2012
Perfect base recipe!!! Due to health concerns, I substituted half of the butter with canola oil (just mixed the canola oil in with the softened butter), and results were excellent! I added raisins and chopped walnuts. Since I was too anxious to wait for one hour before baking them, I put the dough in the freezer while the oven was preheating (10 minutes or so) and they were easy to handle. I also skipped the rolling and flattening with a fork dipped in sugar part - just placed walnut-sized mounds of dough on to the cookie sheet and flattened them with the back of the spoon. I had to bake them 9-10 minutes for slightly golden edges and very chewy center. Delicious!
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The Best Lemon Bars

Reviewed: Oct. 14, 2008
These are simply wonderful! The only changes I made were: I made "lime bars" instead; I halved the recipe since I only had one lime at home (worked perfectly in a 9-inch Pyrex pie plate); and finally, I added the grated zest of one lime and mixed it to the topping, along with the juice. Since I used a pie plate, I cut it into edges right before serving. Delicious! Pretty, too, after you sprinkle a little confectioner's sugar. Thanks for sharing this recipe, Patty! We have a new favorite dessert.
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Photo by Debora

Cracked Wheat Oat Bread

Reviewed: Apr. 24, 2008
Very good recipe, but I somehow adapted it to be prepared without a bread machine: I made this by hand. Soaked wheat in 1 1/2 cups (slightly more than the recipe asks for) boiling water for 1 hour. When it was warm, I mixed in the oats, honey, a full teaspoon of salt, and in addition to the oil the recipe asks for, I added 3 tablespoons softened butter. Next, I dissolved 1 packet dry yeast in 1/4 warm water, and placed the wheat/oat mixture and the dissolved yeast in a large bowl. Next I proceeded to add the flour, 1 cup at a time. I did have to use slightly more than the recipe asked for, since I wanted to make free-standing loaves. I must have used a total of 3 cups flour. I kneaded by hand until ingredients were mixed (adding flour as necessary) and then placed the dough and let it rise until tripled (yes, it tripled!) in volume. Lastly, I formed the dough into two loaves, rolled them in oats and let them rise again, until almost doubled, in a greased cookie sheet. Baked at 350 degrees for about 40 minutes, until loaves were golden. Family tip: when forming yeast bread loaves, always save a little ball of dough (about the size of a cherry) and place it in a glass with room- temperature water. Let it sit in your kitchen while you wait for the bread to rise, gently mixing the water every now and then to prevent the dough ball from sticking to the bottom of the glass. When the ball rises to the top of the water, the loaves are ready to be baked!!
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Reviewed: Dec. 10, 2004
As a Brazilian myself, I prepare Caipirinha in a slightly different way: the ingredients are still the same (although you can substitute the cachaça for dark rum - it will then be called "Caipirissima"). You should crush the sliced lime (unpeeled, please!) and the sugar in a glass, mix in the cachaça (or rum) and a few ice cubes. As for the comments on using either limes or lemons, I can assure you that what is sold in the US as lime is exactly what Brazilians call "limão Tahiti". So, go with the lime!
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