Alanna Groen Recipe Reviews (Pg. 1) - Allrecipes.com (19450790)

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Alanna Groen

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Soft Christmas Cookies

Reviewed: Dec. 2, 2014
Yum Yum Yum! Soft when you take them out early enough, and didn't distort with baking! I used 3 1/4 cups for dough then a lot to to keep it from sticking while rolling out. Baked 8 min at 375! This is a keeper!
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German Apple Cake I

Reviewed: Nov. 15, 2014
Man oh Man oh Man was this good! It was moist! Stayed moist! The only alterations I did were changed the oil to butter, and I chucked in some butterscotch chip (which really, this cake doesn't need)! This has been added to my repertoire of cakes. This, I would serve to guests who come for tea or something along that line.
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Maple Syrup Casserole Made in Heaven

Reviewed: Nov. 15, 2014
Meh. This was pretty okay. It needed something. I'm not really sure what. I might make it again, but I would definitely not add the cream cheese. Even though I buttered it onto the bread, it still felt like I kept getting big bites of cream cheese. I think next time, I would omit the maple syrup, add a lot of brown sugar instead, and then chuck in some cinnamon.
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Chef John's Pork Wonton Soup

Reviewed: Nov. 1, 2014
Only made the wonton part of this soup and used a different soup recipe. This was delicious! Had enough of an Asian flavour without being overwhelming! Omitted the fish sauce and sherry. This saved some saltiness and didn't need the added Sherry Flavour.
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Cheese Sauce for Broccoli and Cauliflower

Reviewed: Oct. 13, 2014
Worked so great! Also didn't get super thick as it cooled like a lot of cornstarch based sauces do! Will use ever-after!
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Big Soft Ginger Cookies

Reviewed: Sep. 28, 2014
These were pretty good! I've made them 3 times, every time with butter: 1) I made as directed and they were sticky and way too sweet! I had rolled them in sugar. I had chilled them as other people had suggested and didn't really think it had an effect. They were hard as rocks after baking so I had them dipped in my tea. They had excellent flavour though, so I knew I was going to make them again with some alterations. 2) I reduced the sugar to 3/4 cup of sugar and omitted the water. Tasted delicious and were softer! But didn't really flatten out or crinkle nicely around the edges. I didn't chill them this time. Also had the oven at 375 3) I kept the sugar at 3/4 cups, still left out the water, but added slightly more butter, Like 7/8ths of a cup. Oven at 375. I rolled them about 1.5 inch balls and did not flatten. Still didn't chill and this time they are perfect! Is definitely a keeper now that I have perfected the recipe!
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Sep. 27, 2014
These were fantastic! I did have some spillage though, but that did not effect the taste, only the presentation.
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Munn Cookies

Reviewed: Jun. 1, 2014
I made mine into balls and then flattened out like I would peanut butter cookies, but I think I would make them thinner next time as suggest by many others. They were very tart. I think I would add less lemon next time and try to roll them in tons of sugar. That is just how I prefer my cookies.
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Baked Honey Mustard Chicken

Reviewed: Jun. 1, 2014
Yum Yum Yum! So quick and easy and flavourful! Made these and they were so moist! I am trying to use up my whole-grain mustard, so used that instead yellow mustard, but it worked out just the same! The only annoyance was that the honey left my pan with burned on sauce! It may have been that my pan was just too big for the 2 portions I did, because in the video for this recipe it looks like they have a lot of liquid in their pan after cooking. I did not, however. If I were to do this again, I would line with foil just so it was easier to clean up afterwards.
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Chocolate Peanut Butter Bars IV

Reviewed: Jun. 1, 2014
Very good! My boyfriend mmm's and closes his eyes while eating these! The only changes I made is I used 2 cups oatmeal instead or graham crackers and reduced the amount of sugar by 3/4 cups. I thought I would make these in muffin tins so that they would be nicely shaped, but I would not suggest doing this because they were extremely hard to get out of each individual muffin cup. They did look very presentable though, especially after the chocolate was added on top afterwards. I will make these again in a pan, making sure to not cool them completely before portioning so that I can get a knife through the chocolate.
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Buttermilk Oatmeal Muffins

Reviewed: Jun. 1, 2014
I've made these a few times now. They are so great because they are a so versatile! Very hearty. I usually chuck in some subset of nuts, fruit, or chocolate. They aren't too sweet, so once when I made them with only sliced almonds I added extra sugar. I've never made them with buttermilk, just normal milk and sometimes I add some yogurt for good measure, I just make sure that the oatmeal is moist after combining in the first step. Only complaint is that sometimes when I make them, they stick to the liners...
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