BAZAARBAKER Recipe Reviews (Pg. 1) - Allrecipes.com (18377681)

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Peanut Butter Sheet Cake

Reviewed: Aug. 18, 2014
Delicious! I love that it makes a 10 x 15 pan. I made it for a soup kitchen and people kept asking for the peanut butter cake. It was easy to make, the texture was very good, and the taste was wonderful. I will be using this recipe often when I need to take a dessert somewhere,
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0 users found this review helpful

Lemon Sugar Tea Cookies

Reviewed: Jul. 24, 2011
I made these cookies and entered them in our county fair - won GRAND CHAMPION in baked goods! Oh by the way... I doubled the lemon extract.
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4 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: Aug. 22, 2010
Awesome! This makes a very nice peabut butter cookie. I used half butter and half shortening because it usually makes a better texture and it worked just fine - very peanut buttery.
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1 user found this review helpful

Almond Butter Cookies

Reviewed: Dec. 7, 2009
I LOVE Harry & David Gallettes and wanted to find a way to make an equivalent cookie. This recipe works perfectly. I rolled them into balls and smashed them down, cooked them on the short side (7.5 minutes), and then put two together with seedless raspberry or blackberry jam as filling. DELICIOUS!!!
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22 users found this review helpful

Vegetarian Mushroom-Walnut Meatloaf

Reviewed: Nov. 29, 2009
I don't like mushrooms but I made this for my vegetarian husband (and our other guests) for Thanksgiving. Everyone loved it and some even went back for seconds. I'll take their word for it that this recipe is five stars.
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10 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 29, 2009
I thought there was way too much meat for the amount of bread. I'll make it for Thanksgiving again next year but reduce or eliminate the sausage and liver. The apple and cranberries give a nice fruity sweetness and tartness. The herbs are very nice and well balanced.
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2 users found this review helpful

Spinach Casserole

Reviewed: Nov. 29, 2009
Fantastic casserole!! It doesn't need a thing... tastes just great if you like spinach. I like that you can make it fat free, low fat, or high test by chosing what kind of cheeses, sour cream, and egg product to use.
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5 users found this review helpful

Coconut Icebox Cookies

Reviewed: Nov. 29, 2009
I love these cookies exactly as the recipe is written. This year i added a cup of chocolate chips, a cup of white chocolate chips, and a half cup of chopped walnuts and created the best crispy, tender Christmas cookie ever!
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3 users found this review helpful

Cream Cheese Pound Cake III

Reviewed: Nov. 5, 2009
I can't imagine a cake with cream cheese but not almond so I added a teaspoon of almond extract. The texture and taste of this cake are fantastic.
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4 users found this review helpful

Pumpkin Pancakes

Reviewed: Oct. 16, 2009
This is almost unfair since I LOVE anything pumkin but these pancakes are fantastic. Light and fluffy and the spices are just right. It did help to spread them out just a bit with a spoon since they get so fluffy when they cook.
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1 user found this review helpful

Creamy Frosting

Reviewed: Oct. 6, 2009
I've made a variation of this recipe for years but this is much, much better. It is the best frosting you'll ever taste if you just follow the directions carefully. It pipes nicely from a pastry bag, making it very easy to frost cupcakes.
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2 users found this review helpful

Fabulous Hot Five Bean Salad

Reviewed: Jun. 24, 2008
My husband is a vegetarian so I've also made this without the bacon. It is just as delicious either way.
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2 users found this review helpful

Chocolate Scotcheroos

Reviewed: Jun. 24, 2008
I love these! Don't boil the sugar too long or else they will be very hard.
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1 user found this review helpful

The Best Bean and Ham Soup

Reviewed: Apr. 27, 2008
I make 5 gallons of soup one Friday every other month for my town's "Community Kitchen" where we feed anyone who wants to come. This past month I was looking for a bean soup recipe to use a frozen ham bone but I wanted something a little more jazzy than the typical bean and ham soup. THis recipe was delicious and everyone who ate it loved it. It was hearty, rich, and... JAZZY. The dijon mustard and chili powder give it just the right kick (but it's not too spicy hot). Instead of the bag of mixed beans, I used 5 bags of different beans. You can do that when you're making 5 gallons of soup!! It was wonderful. Thanks for the recipe!
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1 user found this review helpful

Gooey Butter Cake III

Reviewed: Mar. 28, 2008
I love this cake!! I added 1/2 tsp almond extract to the cream cheese mixture and it tasted like a rich, buttery almond danish.
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2 users found this review helpful

Coconut Ice Cream

Reviewed: Jan. 11, 2008
I varied the recipe a little - a can of cream of coconut, 3 cups of fat free half and half and a splash of vanilla. I made it in my KitchenAid ice cream maker. Absolutely delicious!!!
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5 users found this review helpful

Granny Kat's Pumpkin Roll

Reviewed: Dec. 24, 2007
For those who have noted that the filling is too runny: don't overbeat the filling. Make sure the cream cheese and butter are soft (room temperature) before you start and then when you combine the ingredients, just gently mix them until blended. Don't beat it at high speed. Cream cheese gets softer and softer the more you beat it.
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2 users found this review helpful

Ricotta Cheese Cookies

Reviewed: Dec. 22, 2007
A variation of this recipe recently won top prize at a cookie exchange I attended. Fantastic cookies. The variation I have uses cream cheese frosting - 4 oz cream cheese, 1 Tbl butter, 2 C 10X sugar, and 1/2 tsp vanilla. It really adds to the wonderful flavor.
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67 users found this review helpful

JELL-O® Pastel Cookies

Reviewed: Dec. 8, 2007
I must have read the same magazine as the other reviewer. I have also made these cookies at Christmas for about 30 years. The original recipe called for extruding them through a cookie press. I use a Super Shooter. I've tried many flavors but my favorite by far is lime.
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3 users found this review helpful

Caramel Frosting IV

Reviewed: Sep. 30, 2007
Excellent. Be flexible enough to add more or less milk or 10X sugar to get the right consistency depending on your use. I use a little more milk and use this as a heavy glaze for cinnamon buns.
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9 users found this review helpful

Displaying results 1-20 (of 37) reviews
 
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