JULEEBUG2 Recipe Reviews (Pg. 1) - Allrecipes.com (18769680)

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Brooke's Best Bombshell Brownies

Reviewed: Oct. 24, 2008
Wonderful chewy consistency. Even without the chocolate chips, this recipe is excellent. Here's a tip. Use parchment paper on the bottom of your pan, and the fudgy brownies will not stick. How cool is that?
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2 users found this review helpful

Old-Fashioned Soft Sugar Cookies

Reviewed: Nov. 9, 2005
This is a great pancake recipe, but I was looking for a sugar cookie recipe. Oh well. Back to the drawing board.
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7 users found this review helpful

Noodle Pudding

Reviewed: Sep. 28, 2005
I tried it, and much like the other reviewer, the top was tough. I only baked mine for 45 minutes, and it was already brown on the top! Perhaps covering the noodle pudding would have been more helpful. I've also discovered another trick to making this desert more desirable. I popped the noodle toughness into the food processor with some hot milk. After blending it to oatmeal consistency, I was quite satisfied with the results. Oh, I also went overboard with the cinnamon which is why mine probably tastes better. I used closer to a full teaspoon of cinnamon on the top of the pudding instead of just 1/4 tsp. I also used almonds because those were the nuts I had, and it worked out very well. Use whatever nut you prefer. Happy baking!
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17 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Oct. 22, 2004
Let me first say that I used to work at Paradise Bakery several years ago, and I have been looking for a snickerdoodle cookie recipe that was much like their's. I was hoping that this would be the one, but I just had to give it a low-fat, low-sugar spin. I went to the store to buy a small container of Crisco, and I spotted their new product, a no trans fat Crisco. I purchased the new Crisco, and I also found a low fat butter to replace the regular butter. Lastly, I thought it would be a good idea to use one cup of Splenda to replace the one cup sugar in the dough. My first batch didn't spread, so I flattened the remaining batches before baking and shortened the baking time to seven minutes. I liked the cookies very much, and I was pleased with the results. Although not a Paradise Bakery cookie, it was very soft, sweet, and satisfying. My mother, however, was not so happy. She didn't think they were sweet enough, and I can see her point. They tasted much like shortbread, but who can blame the recipe with all the changes I made. Next time, I will use one cup Splenda and one cup regular sugar to increase sweetness. Maybe that will make it more like a sugar cookie and less like a shortbread cookie.
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3 users found this review helpful

The Ultimate Brownie

Reviewed: Oct. 12, 2004
I guess you have to take the good with the bad, right? Well, I had been looking for a "from scratch" brownie recipe that would be as good if not better than the brownie mixes in the box. I have to warn you. Right out of the oven, these brownies were dense yet edible. I poured hot fundge on them to make it taste better for my guests. By the next day though, the whole thing went south. My dad asked me what I had been thinking to make such aweful brownies. I was embarassed.
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4 users found this review helpful

Triple Berry Crisp

Reviewed: Mar. 23, 2004
This dessert is great served warm with a little whipped topping or vanilla ice cream. My parents are begging me to make it again.
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2 users found this review helpful

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