the4taals Recipe Reviews (Pg. 1) - Allrecipes.com (18661697)

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Chocolate Bars

Reviewed: Feb. 3, 2015
My oldest son requested these bars for his hockey team treat. I scaled the recipe to 1.5 times to bake in a 11x15 rimmed cookie sheet. My base mixture was too clumpy, I had to add an extra 1/2 cup of flour. I wanted a strong chocolate flavour so I doubled the cocoa and vanilla for the filling. I had to bake for an 5 extra minutes as it was still a bit jiggly in the center. I let cool on a rack then froze the bars slightly for easier cutting, I trimmed the edges and cut into 40 good sized pieces. My younger son thought coconut would be nice in the topping. I think I will also try half coconut oil and half butter to give the base a coconut flavour as well. The team and parents enjoyed the bars, thanks sueb!
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Baked Denver Omelet

Reviewed: Jan. 26, 2015
I needed a fast dinner and this fit the bill. I added 1/2 cup of milk since it was quite eggy and omitted the salt, used onion powder, garlic powder and salt free Cajun spice. I baked it right in my pan after I sauted the onion and pepper. Next time I would use the whole onion and pepper and maybe 12 eggs as it was not very filling for my growing son.
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French Canadian Tourtiere

Reviewed: Jan. 24, 2015
My son had tried frozen store bought Tourtiere and really enjoyed it so I thought we would try this. I used beef boullion for the water and reduced the salt and thyme to 1/4 tsp. I added extra garlic and salt free Cajun seasoning but we still felt it was missing something. I will keep looking for the right recipe for us.
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Photo by the4taals

Best Raisin Currant Butter Tarts

Reviewed: Jan. 20, 2015
I would say more of 4 to 4.5 star recipe. I choose this recipe for the first Canadian Allrecipes Allstar challenge because I had all the ingredients and liked the fact the recipe did not contain corn syrup. I halved the recipe, which yielded 30 3 inch tarts. I used premade tarts shells because I needed to transport them and I find them easier. The tarts smelled awesome while baking, just like what you imagine they should smell like. The only complaint and it is a minor one, is my husband found them a little too sweet compared to my usual recipe, but he also said he could easily eat 10 because they are butter tarts after all! One recommendation I have would be to streamline the ingredients a little bit e.g. 10 tbsps milk is 2/3 cup 1 2/3 tbsps of vanilla is 5 tsps, it just felt a little awkward.
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Tina's Shortbread Chocolate Chip Cookies

Reviewed: Jan. 19, 2015
I omitted the walnuts, added 1 tsp vanilla and used mini chocolate chips, these were a little underbaked for me, next time will try 325 degrees, my sons liked them and it was a nice change from regular chocolate chip cookies, used my #50 scoop which made 27 cookies.
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Cappuccino Flats

Reviewed: Jan. 19, 2015
A nice change from plain chocolate cookies, I added 1 tsp vanilla and halved the cinnamon, I also used cocoa and butter (1 tbsp butter and 3 tbsps cocoa for 1 square) for the unsweetened squares as it is something I don't usually have around.
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Giant Chocolate Chip Cookie

Reviewed: Jan. 19, 2015
I made this for my son's birthday "cake" it was a huge hit, I omitted walnuts due to allergies. I used parchment paper underneath for easy removal.
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Photo by the4taals

Body Butter

Reviewed: Dec. 13, 2014
I made 6 batches for baskets for the nurses at the nursing home where my Uncle stays. I added 3 tbsps of melted beeswax as per BakerBee's suggestion on the Buzz, I used sweet almond oil for the Vitamin E because that is what I had and I added 3 tbsps vanilla. I used 8 ounce mason jars to fill. They were a big hit. I bought the 78 ounce jar of Nutiva Coconut Oil at Costoc for $24.99 and I still have some left after using it for 6 body butter and 6 hand scrubs, I also use it straight as a lip balm which is great protection in the winter.
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Photo by the4taals

Coconut Oil and Sugar Hand Scrub.

Reviewed: Dec. 13, 2014
I made 6 batches and put them in 8 ounce mason jars for baskets for the nurses at the nursing home where my Uncle stays. They were a big hit! I used 3 tbsps of vanilla to the 6 batches.
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Russian Tea Cakes I

Reviewed: Dec. 8, 2014
I used pecans for the walnuts as I am not a fan of walnuts, used my #50 scoop which yielded 35 cookies that baked in 12 minutes rotating trays halfway through. I like to toss a few times in the icing sugar and leave a corner of the lid up so they don't get moist. I also chilled my dough for a few hours so it wouldn't spread.
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Cranberry Nut Tarts

Reviewed: Dec. 7, 2014
I doubled the recipe to use an eight ounce package of cream cheese, this yielded 33 tarts that baked in 25 minutes. I used chocolate chips for the nuts because I needed it to be nut free. Next time I would not double the filling as I had quite a bit left. They were very tasty! Next time spray top of pan with Pam for easier removal and clean up.
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Apple Enchilada Dessert

Reviewed: Nov. 27, 2014
I used 8 small apples sauteed with 2 tbsps brown sugar, 1/4 tsp cinnamon and 1/4 c apple juice for the pie filling. This filled 8 seven inch whole wheat tortillas. For the syrup I used 1 tbsp butter, 1/4 c each brown and white sugar, 1/4 c water, 1/4 tsp cinnamon and a splash of vanilla. We really enjoyed this with vanilla ice cream.
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Mushroom Slow Cooker Roast Beef

Reviewed: Oct. 19, 2014
I added a tbsp of minced garlic and a bay leaf to the liquid, seasoned the roast well with Worchestire sauce, no salt seasoning mix and pepper. When I removed the roast the liquid was just salty not really beefy tasting so I added a pouch of sodium free bouillon, pepper and some horseradish sauce, it was okay.
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French Toast Pancakes

Reviewed: Oct. 18, 2014
I doubled the recipe which yielded 14 pancakes with my #50 scoop. I omitted the salt and used melted butter for the oil in the batter, I used a non stick griddle so I just lightly sprayed with Pam. My kids enjoyed these but I found the aftertaste a bit odd, can\t put my finger on what it is.
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Brookies (Brownie Cookies)

Reviewed: Oct. 3, 2014
I halved this recipe and baked it in a 9x9 pan, 25 minutes was perfect in my oven. My son took this to a friend's house, I liked that it used pantry ingredients and came together fast. I think I would try a chocolate glaze next time to dress it up a bit.
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Sour Cherry Pudding Cake

Reviewed: Sep. 1, 2014
I halved the sugar in the batter and cherries and it was sweet enough for us, used melted butter for the oil, reduced baking powder to 2 tsps and omitted the salt. I found this too thin, next time I would double or bake in a 9x9 pan instead of a 9x13. Tasted good and was enjoyed with ice cream.
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Pecan Pie Cake II

Reviewed: Jul. 29, 2014
I tripled the recipe to bake in a full sheet pan for the homeless shelter where I volunteer. I used half butter and half margarine and half brown sugar and half white sugar in both parts of the recipe. I found the center a bit jiggly after 40 minutes so I turned off the heat and let it sit for another 10 minutes. it was perfect. These bars were well liked by everyone.
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Best Ever Banana Bread

Reviewed: Jun. 25, 2014
I scaled to 28 servings as I had 7 bananas to use up. I substituted pineapple juice for the milk as I needed it to be dairy free for my son's classmate. I also altered the leavening to 1 tsp of baking soda and 4 tsps baking powder to my 4 cups of flour. I used half the sugar and used brown sugar because of the juice. I used half each all purpose and whole wheat flour. I omitted the nuts due to allergies. I used 1 pullman pan and 1 regular loaf pan that baked in 90 minutes.
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Easy Peanut Butter Bars

Reviewed: Jun. 18, 2014
I made 2 triple batches in sheet cake pans at the homeless shelter today. I altered the method since it left a little to be desired. I creamed the peanut butter and butter together, added the sugar, eggs, vanilla, milk and baking soda, beat again, folded in the flour. I omitted the chocolate chips since we didn't have any, I also needed to add more milk as it was too dry. In the sheet cake pan it baked at 325 for 40 minutes, it started to burn at 375. I topped with boiled chocolate frosting. Enjoyed by the guests at the homeless shelter.
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One Minute Chocolate Icing

Reviewed: Jun. 18, 2014
I made four batches of this frosting to cover 2 sheet pans of peanut butter bars, I didn't beat it after it came to a boil just poured it over the bars and smoothed with an offset spatula, it harden nicely within a short period of time, very fudgy and tasty.
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