BROZZY Recipe Reviews (Pg. 1) - Allrecipes.com (1921161)

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Oma's Rhubarb Cake

Reviewed: May 26, 2014
Excellent use of the abundant rhubarb in my backyard. I used vanilla yogurt in place of sour cream and added 3/4 tsp cinnamon to the crumb topping. I baked for 35 minutes in 2 8x8 pans to share with the neighbors. A great blend of tangy and sweet.
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Sue's Hot Fudge Sauce

Reviewed: Apr. 6, 2014
I halved the recipe to use up the evaporated milk I had left over from another recipe. There wasn't much of a chocolate taste so I increased the cocoa powder to the full 1/3 cup. Yum!
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Really GOOD Frosting!!!

Reviewed: Mar. 23, 2014
The recipe as written was too runny for me. I reduced the milk to 1/4 cup. It is delicious and is easy to half to frost 12 cupcakes.
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Garbanzo Bean Patties

Reviewed: Mar. 1, 2014
These are really good. I typically half the recipe using Italian bread crumbs and 1 can garbanzo beans, reserving liquid to use if needed for consistency. My husband really likes these and will break them up to add with his vegetables.
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Pumpkin Ginger Cupcakes

Reviewed: Jan. 17, 2014
A coworker brought these in to the office. I had to come here to get the recipe...delish!
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Photo by BROZZY

Whole Wheat Pumpkin-Applesauce Muffins

Reviewed: Feb. 12, 2013
These muffins are delish! I made the following slight changes, otherwise I followed the recipe as written: used 3 tablespoons coconut oil instead of canola oil. Used skim milk plus 1 teaspoon vinegar as suggested instead of buttermilk. Omitted the raisins and pecans. I greased the muffin pans instead of using paper liners and they came out great. I feel like I'm eating pumpkin pie without the crust! ~~ Oops! I realized I used 1 cup of pumpkin instead of 1/2 cup...I am going to continue using the full cup when I make these in the future. More vitamin A and more YUM!
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Cookie Dough Hummus

Reviewed: May 26, 2012
Not really my cup of tea. Tried to spread it on a tortilla and top with bananas, but I could only do that a few times before I couldn't eat it any more.
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Chocolate Chip Oatmeal Cake

Reviewed: Feb. 15, 2012
This was a nice healthier alternative to your traditional cake. Others sensed the presence of "something" which happened to be the oatmeal. My kids at the chocolate chips on top and left the rest.
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Jo-Ann's Power Bars

Reviewed: Dec. 18, 2011
Delish! A great alternative to chewy granola bars. These are packed with more nutrition and are very satisfying. I used coconut oil and added a scoop of chia seeds and sesame seeds. I've replaced the dried fruit with chocolate chips but the dried fruit is great too. Whatever fits your mood.
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3 users found this review helpful
Photo by BROZZY

Barbie Doll Cake

Reviewed: Oct. 23, 2011
Excellent idea that my child has loved as a birthday cake for 2 years (so far). Baking as directed resulted in a raw middle. I baked my cakes at 325 for 70 minutes, as recommended in an earlier review. The cake comes out more dense than we are used to but remains moist. Removing the doll's legs and wrapping in plastic wrap makes decorating much easier. This will please any child or kid at heart.
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Chewy Coconut Cookies

Reviewed: Sep. 7, 2011
Great little bites of coconut goodness. The coconut lovers will go gaga, others will still like them. I lightly toasted the coconut to bring out the flavor, increased flour to 1 1/2 cups and increased vanilla to 1 teaspoon. Excellent!
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Whole Wheat Cereal Bars

Reviewed: May 16, 2011
Great way to use up the shredded wheat and have a little something sweet too. I added 1 additional cup of cereal for a total of 4 cups, did not pack the brown sugar, added 1 teaspoon of vanilla and replaced raisins with semi-sweet mini chocolate chips sprinkled on top. For the stove top method, I brought the brown sugar and honey to a boil, removed from heat, added peanut butter and vanilla, stirred until smooth, poured over cereal, mixed, poured into pan, sprinkled with chocolate chips. Yum!
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Carrot Cake III

Reviewed: May 8, 2011
My first attempt at carrot cake and it turned out great. I used the suggested alterations from gneebeanie and skipped the nuts. I could see where the pineapple added great flavor, but for those who do not like this idea, it's okay to omit. The nutmeg and additional cinnamon are essential. The next time I make this, and I will, I may double the nutmeg to 1/4 tsp and cinnamon to 4 tsp. Instead of grating carrots, the food processor made quick work without the mush other reviewers mentioned. Excellent cake!
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Choc-Oat-PB Bars

Reviewed: May 7, 2011
My co-workers couldn't get enough! I brought breakfast and this was the first to go.
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Banana Cream Pie I

Reviewed: Apr. 26, 2011
I originally made this as a birthday dessert for my Dad who hasn't had a real banana cream pie for decades. Not only did he give it rave reviews, now my husband is requesting this. I used a graham cracker crust, 2% milk and replaced the flour with 2 tablespoons of corn starch. Delicious!
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Photo by BROZZY

Sweet Potato Pie I

Reviewed: Feb. 5, 2011
I made this using stevia in place of sugar plus 1 extra sweet potato to replace the bulk of the missing sugar. It turned out great. I also added 1/4 tsp each cloves and ginger based on other reviews. It got a tumbs up from the family.
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One Bowl Chocolate Cake III

Reviewed: Jan. 10, 2011
Delish! Always requested by co-workers. Like others, I used 1 cup of cocoa and added 1 teaspoon instant coffee powder to the batter. I baked in a 9 x 13 for 40 minutes. I iced with the recipe below. Can't find the original source, it could have been from another reviewer. The icing also gets rave reviews when I served with the One Bowl Chocolate Cake III. ICING: 1/2 cup butter or margarine 1/4 cup milk 3 tablespoons baking cocoa 3 3/4 cups confectioners' sugar 1 teaspoon vanilla extract Melt margarine, mix all others and pour over warm cake.
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Brooke's Best Bombshell Brownies

Reviewed: Jan. 9, 2011
I used peanut butter chips and frosted with fluffy peanut butter frosting from this site. It was a hit at the office.
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Buttery Rolls

Reviewed: Jan. 1, 2011
We cannot stop eating these! The flavor is good and buttery, and the texture is wonderful. I used 2 cups bread flour, 1 3/4 cups whole wheat flour, 1 tablespoon yeast and added 1 tablespoon vital wheat gluten (to help it rise better with the wheat flour). All other ingredients remained the same. I used the dough cycle of the bread machine which included a 1 hour rise, then punched down, made the rolls in two round pans and allowed to rise in a slightly warm oven for 30 minutes. Then I just turned the oven on and allowed the rolls to stay in the oven during the preheat time for a total of 16 minutes. YUM!!!
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French Bread Rolls to Die For

Reviewed: Dec. 31, 2010
Made these for a family holiday dinner. Everyone was impressed. Don't know that they are "to die for" but they went over very well. I would make these again.
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Displaying results 1-20 (of 102) reviews
 
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