MeanMrMustard Profile - Allrecipes.com (18617365)

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MeanMrMustard


MeanMrMustard
 
Home Town: Hamilton, Ontario, Canada
Living In:
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Reading Books, Music
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Recipe Reviews 11 reviews
Oatmeal Peanut Butter Cookies
These are really, really good! I used Wow Butter (peanut butter substitute....so my son can take to school) and all unsalted butter in place of the shortening/margarine. I reduced salt by half and added about an extra 1/4 cup of wow butter. I usually like to try a recipe for the first time without substitues or changes but I usually dont have shortening on hand and I didn't want to risk them being too salty. Oh, and I also added an extra 1/2 cup of oats. Definately the best looking cookies I've ever made. Not flat AT ALL! I measured level tablespoons full and dropped on sheet. They didn't spread too much so managed to put 3 rows of 5 on a 17 inch pan. Using the level tablespoons, I got 70 cookies from this recipe! Maybe if I stuck to original recipe, I may have given 5 stars. The only negative I have is they are more crumbly than I would have liked but that's a negative because it means a mess when the kids eat 'em. I will definately make again. (I baked mine for 10 mins per tray....perfect. JUST starting to brown. I tried parchment paper for one "load" and i had to bake for an extra 2 mins. They didn't brown like the others but were perfect)

3 users found this review helpful
Reviewed On: Oct. 29, 2012
Lemon Square Bars
As these were baking, I read all the horrible reviews and wished I hadn't bothered. They turned out great! I followed recipe exactly (except I didn't have butter, so used margarine instead :() I will definately make again with butter and will try cutting it in cold as others have suggested. I added about 1/3 cup of shredded coconut to my base just because I love coconut and it was really good. I covered lightly with foil after about 15 mins because it started to brown and cooked for about an extra 5 mins. I was afraid the filling wasn't "set" but after chilling for a while, they were really good! Perfect lemon taste for my liking, not too much but just enough to make my mouth water. Maybe it depends on the type of pan used but I had no issues with removing mine and the crust was not hard as others have mentioned. I used a knife to loosen edges when just out of oven and cut into bars after chilling for about half an hour. Please give it a try before making all the changes others have made. If it doesn't work for you, THEN make adjustments. I thought it was great the way it is.

1 user found this review helpful
Reviewed On: Apr. 5, 2012
Eggless Peanut Butter Cookies
Mmmmm. Very good. I pretty much followed recipe as stated but used a little extra peanut butter...about 1/4 cup. First batch burnt before 11 mins...second batch, on a different style cookie sheet, seemed a little undercooked after 10 so just really keep a close eye on them. No matter the batch, though, they were ALL still yummy! :) I measured level tablespoons and managed to get 65 cookies. A keeper, for sure. Even the raw dough is delish!! Tastes like the inside of a Reese Peanut Butter Cup! This is a very, very sweet cookie. Next time I MAY try only using half the sugar......

5 users found this review helpful
Reviewed On: Mar. 4, 2012
 
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