mhouse165 Recipe Reviews (Pg. 1) - Allrecipes.com (187308870)

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Donut Muffins

Reviewed: Apr. 22, 2013
I was pleasantly surprised how these turned out. I was a bit skeptical how they'd turn out because they didn't have any egg in them, but they were yummy! The only thing i would complain about is that i made them in regular muffin tins and it only made 9 (they weren't huge either) when i was expecting to get around 12 (since it's supposed to make 24 mini muffins) Apart from that i followed the recipe (left out the nutmeg though coz i didn't have any) and they were well received by the kids. I would make them again, they are very economical and great for school lunchboxes. They also freeze fine.
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Caramels

Reviewed: Apr. 22, 2013
I made this recipe with a few changes made out of necessity! I had 600ml of cream to use up, which is bit more than 1 pint, so i used less milk accordingly (Full fat milk not evaporated as that is all i had). I also used glucose syrup instead of corn syrup, because that is what i had in the pantry and also only had about 3/4 cup. (plus corn syrup is hard to find here in australia) I put it into my largest saucepan which only JUST fitted. When it started bubbling up i had to take it off the heat a few times till the bubbles subsided! As the mixture reduced though this ceased being a problem. I actually cooked it on the highest heat, coz i couldn't be bothered to stand there for hours stirring and waiting for it to get up to temp. It took just over 1/2 hour to get to the right temp. I poured it into a 23cm square pan and let it cool at room temp overnight. In the morning it cut up beautifully into small squares. And the TASTE!!!! AMAZING!!! I had previously made some caramels like this, only with that recipe you are not supposed to stir while it boils and they came out very chewy, as in stick-jaw-style chewy! But this recipe, with all that stirring turned out wonderful! Chewy enough so that you can still bite them easily. I imagine that the chewiness would also depend on how little or much you cook the mix. I will definitely be making them again, they made a lovely gift too!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Mar. 3, 2013
I have made these cookies that many times that i know the recipe off by heart!! And i only discovered it a month or two ago!! They are amazing, as long as you follow the recipe exactly and DO NOT overcook them. I vary the choc chips, sometimes putting in mini M&M's, and i dont really worry about measuring the choc chips either, but it is very important to follow the actual dough recipe to the letter. I once tried cheating and added in another whole egg instead of just the extra yolk and i had to add extra flour because the mix was then too wet, and when they were cooked they rose up all puffy and didnt flatten out to chewy cookies like they usually do. So yes, the extra egg yolk is very important!! Also when cooking them, only cook them until the surface of the cookies look JUST dry. Any more than that and they go all hard. My whole family just wolfs these down, thats why they have to be kept hidden in the freezer!! The only thing that i change is the serving size! It says makes 18, but they are HUGE. So i always weigh the mixture and divide it by 30, and then weigh each dough ball, to make sure that they are all the same size. This still makes a decent sized cookie without feeling like you've just eaten a full meal of cookie!!
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Almond Crunch Granola

Reviewed: Mar. 3, 2013
I really enjoyed this recipe. I swapped 1 cup of the rolled oats for 1 cup of natural puffed rice. I also toasted the coconut separately first too. I found that when blending the oil and honey, you really have to whisk it fairly briskly until it all comes together smoothly. Overall a great recipe, would not hurt to add dried fruit etc as well. I store it in the freezer and just get out a spoonful for breakfast. When it is all gone i will definitely be making some more!! I found that it was sweet enough already, didnt need any additional sugar. Mine didnt clump together at all really, but that may have been because i didnt let it cool down before stirring it.
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Cinnamon Roasted Almonds

Reviewed: Mar. 3, 2013
These are yummy!! I have only ever used cashews, not almonds but i am sure you could use any kind of nut. It is a great way to use up leftover eggwhites after making custard :-)They go deliciously crunchy, with just a touch of cinnamon flavour. I usually whisk all ingredients except the nuts together in a large bowl then add the nuts last and mix the coating through. Highly recommended, would make a great gift, i haven't actually given any away yet, coz i'm too selfish, i want to keep them all for myself.
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