Lazy Baker Recipe Reviews (Pg. 1) - (18218126)

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Lazy Baker




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Old Fashioned Prune Cake

Reviewed: Jan. 13, 2009
I've used a recipe extremely similar to this with fabulous results. However, there is one important difference -- you need to add 1/2 tsp or so of baking soda to the icing, which will neutralize the acid in the buttermilk and prevent curdling.
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7 users found this review helpful

Down Home Macaroni and Cheese

Reviewed: Mar. 7, 2006
I had some mozzarella left over in my fridge, so I used that instead of Velveeta (which I couldn't find at the supermarket, oddly enough). I used an 8-oz block of extra-sharp cheddar and grated it myself. It came out to about 2 and a half cups. I didn't have to butter/grease the dish, either. It tasted great, but the texture was little weird--sort of grainy. Maybe because I didn't use Velveeta?
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0 users found this review helpful

Pumpkin Butter I

Reviewed: Dec. 29, 2005
I added 1/2 cup brown sugar and used pumpkin pie spice instead of the separate spices, plus a bit less than 1/2 tsp of cloves. So very delicious with vanilla ice cream...
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31 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Dec. 27, 2005
So amazingly good! Changes: I added a couple extra tablespoons of flour, substituted 1/2 cup white sugar with dark brown sugar, added 1/4 tsp nutmeg plus another 1/4 tsp of cinnamon. I made smaller dough balls than the recipe says (slightly less than tablespoon-sized) and got about 50 cookies. I also froze the dough for about 20 minutes, and rolled the clumps in confectioner's sugar before baking. A definite keeper! Note: be sure to use margarine -- I tried it again with butter and the cookies were not as big and soft.
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1 user found this review helpful

Cranberry Chutney I

Reviewed: Dec. 18, 2005
I cut down the vinegar to 2 tbsp as suggested, but it was still way to vinegary...I think next time I'll either omit the vinegar completely or add just a splash. My mother liked this stuff, but I couldn't stomach it.
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5 users found this review helpful

Chocolate Crinkles II

Reviewed: Dec. 18, 2005
I couldn't find unsweetened cocoa at the supermarket (oh shock and disbelief), so I substituted Ghirardelli's sweetened chocolate/cocoa and cut the sugar in half. Like other reviewers, I thought the dough was way too runny...but the cookies turned out fine! They were a bit messy to scoop, admittedly. Next time I'll freeze them for a full hour instead of 45 minutes. In any case, I brought them to a play rehearsal and they were a hit. My older brother scarfed the rest. I'll have to make more later =)
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