apothecary cooking Recipe Reviews (Pg. 1) - Allrecipes.com (18363380)

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Babe Ruth Bars

Reviewed: Nov. 23, 2006
These are great for satisfying a huge sweets craving - just look at the ingredients! I haven't had a Babe Ruth bar, but these were very good. I used plain Cheerios instead of Corn Flakes, and I had no problem with the cereal getting soggy. The presentation wasn't too bad either! I didn't need to butter my baking dish and the bars were only slightly difficult to cut. I will make these again, but next time I'll probably cut down on the sugar (if not eliminate it completely). I'd also like to experiment with other add-ins: walnuts, grated coconut, oats...
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No Bake Cookies III

Reviewed: Jul. 20, 2009
I have made this recipe too many times to count and they've always received rave reviews. Personally, I think they're "just ok" but almost everyone I serve them to seems to love them. And because the cookies are very easy to make and don't require turning on the oven, this recipe gets 5 stars. I've tried a variety of changes including decreasing the sugar (you really don't need 2 cups), slightly decreasing the butter (which I use instead of margarine), slightly increasing the peanut butter. I've adjusted batch size (increased and decreased) to good effect. But if you want to double the recipe you should note that it'll take longer to drop all the cookies and the mixture may start to set in the saucepan. When this happens to me, I just put the saucepan over high heat for just a few seconds. Also note - do NOT substitute veg oil in whole or part for the margarine.. this will not work well and the cookies will be crumbly (though still tasty).
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Suzanne's Spinach Quiche

Reviewed: Oct. 13, 2006
This was great tasting and also fairly easy to make. I think it can still use some changes (like additional spices to give it more tang). I made a few changes based on what I had on hand: I made it crustless (it held well and was lower in fat); I used mozarella instead of cheddar cheese; I added a pinch of salt; and I crumbled some feta cheese on top. It came out great, and the leftovers taste good too (hot or cold). Delicious! I will definitely make this again!
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Best Brownies

Reviewed: May 27, 2007
Very good brownies... I followed the advice of previous reviewers and didn't beat the mixture but simply stirred... this gave me a nicely dense chocolatey brownie. It was a bit crumbly at the beginning (after cooling at room temp for a few hours) so I refrigerated it and it was perfect after that. I also halved the sugar in the glaze and the resultant brownie was still plenty sweet. Also added chopped walnuts which gave it a nice crunch.
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Olive Cheese Melts

Reviewed: Sep. 20, 2007
Great taste, interesting mix of flavors. I used a dense multi-grain toast in place of the English muffins. I also added sliced pimento-stuffed green olives, and omitted the salt, as others had suggested (you will not miss it!). I used a low-fat mayo and found the taste to be a bit too sweet and overpowering - I'll use less mayo next time. I was afraid to put too much curry powder, so I only used a tiny pinch, but it can definitely handle more. I'd make these again, but I'll keep tinkering with the ingredients!
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Grandma's Lemon Meringue Pie

Reviewed: May 23, 2007
I followed an earlier suggestion to increase the filling serving size to 12 ... sadly that just left me with an even greater amount of very runny filling!! It tasted lovely, very lemony, but I think the instructions need to be a little clearer on how long to cook the filling/how thick it should get before going in the oven... mine looked reasonably thick on the stove, but in retrospect should have been cooked a fair bit longer. It also made the crust very soggy... I'm not sure where the fault lay in that, as I was using a ready made crust. The meringue part turned out pretty well, although it did separate despite my best efforts to seal the edges. In summary, a good flavor but more details with respect to timing would be very helpful.
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Easiest Peanut Butter Fudge

Reviewed: Aug. 16, 2010
I followed recommendations to reduce the sugar and increase the peanut butter, but the final product still tasted more like sugar than peanut butter. I salvaged the fudge by cutting into small cubes and rolling in unsweetened cocoa powder. The bitterness of the powder offsets the sweetness and actually allows the flavor of the peanut butter to come through.
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