Tia the Baker Recipe Reviews (Pg. 3) - Allrecipes.com (19948)

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Eileen's Spicy Gingerbread Men

Reviewed: Dec. 18, 2005
this is by far the best gingerbread recipe. it's sturdy enough to use to build houses with yet soft and spicy enough to be an excellent "eating" cookie. for the best flavor and color i recommend only using FANCY molasses, not cooking or blackstrap.
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4 users found this review helpful
Photo by Tia the Baker

Chicken Pot Pie IX

Reviewed: Nov. 18, 2005
this recipe is awesome! every single time i've made it, it is gobbled up. i usually use the recipe for crust found on the crisco container and it works wonderfully.
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1 user found this review helpful

Blueberry Pie

Reviewed: Sep. 6, 2005
i don't think this called for enough sugar. it also bubbled over tremendously. taste was alright, but i think it was a waste of blueberries.
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Lemon Pepper Pasta Seafood

Reviewed: May 15, 2005
didn't like the flavor, pasta was dry, did not enjoy it at all and will not make again.
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2 users found this review helpful

Sweetened Condensed Milk

Reviewed: Mar. 31, 2005
This was very good, and saves so much money! I make this in a hand blender using just boiled water. Throw everything in and blend for 15 seconds and it's ready to go. I have used this recipe in everything from cheesecakes to bar cookies with success.
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35 users found this review helpful

Barbara's Golden Pound Cake

Reviewed: Mar. 17, 2005
i would give this a ZERO if i could. i follwed it EXACTLY and it turned out horribly. the texture was nice, but the taste was really off. really bland, really really bad. this is probably the worst recipe I have tried on this website.
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Chantal's New York Cheesecake

Reviewed: Mar. 14, 2005
this is the last New York Cheesecake recipe I will ever look for. turned out extremely creamy, perfect amount of sweetness. i used skim milk and it did not take away from the creaminess at all. I used a 10" pan so it would be more spread out. i also wanted an extra thick crust so i used 2 cups graham cracker crumbs, 1/3 cup sugar, 1/2 cup margarine. everyone loved it.
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Easy Lemon Bars

Reviewed: Mar. 6, 2005
i definitely found this lemony enough! additions i made: *i doubled the cream cheese mixture and found it to be too much so I would stick with the original recipe. *i used the juice from 1 lemon. i microwaved the lemon for 15 seconds before squeezing to yield more juice. *also added lemon zest from the one lemon i used for juice.
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3 users found this review helpful

Passion Bars

Reviewed: Feb. 26, 2005
this recipe is excellent and so easy! they look great too. next time i will try white chocolate chips and butterscotch chips. if you slightly heat the condensed milk + peanut butter mixture in the microwave, it helps to ease the spreading over the oatmeal base.
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36 users found this review helpful

Cinnamon Coffee Cake II

Reviewed: Feb. 24, 2005
very moist, almost too moist. i only used 3/4 cup of oil and 3/4 cup of brown sugar as other reviewers suggested. any more oil than this would have been WAY too much. i might even cut it down next time. the taste was great though. not too sweet. imagine the possibilities for this! you can add raisins (as i did), chocolate chips, try different kinds of cake mixes, the list goes on.
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White Chocolate Cheesecake with White Chocolate Brandy Sauce

Reviewed: Feb. 19, 2005
does not taste very white chocolatey, but a good cheesecake nevertheless. it was more like a new york cheesecake with a hint of white chocolate. next time i might add more chocolate in and decrease the sugar to compensate. i used vanilla crumbs mixed with graham crumbs for the crust and it worked great. i omitted the brandy sauce altogether and topped with whipped cream instead. i also baked it at 325ºF for about 50 minutes and it turned out perfectly.
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Caramel Filled Chocolate Cookies

Reviewed: Feb. 14, 2005
did not look appetizing and must be eaten when warm. when they cool down they go hard and aren't good any more. i used caramilks and they were the best part of the recipe. i should have just eaten a caramilk bar and it would have been more satisfying.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Feb. 12, 2005
just as the title says. big fat & chewy. one person said they were too sweet, but everyone else loved them. i personally would bake them at 350ºF next time rather than 325ºF, that way they will be browner but will still be slightly undercooked and therefore soft. I think it would improve the presentation. thanks for the great recipe!
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Chewy Peanut Butter Brownies

Reviewed: Feb. 11, 2005
i followed this recipe exactly and it turned out to not even taste like peanut butter. my family asked me what they were after tasting them and even after i told them they were peanut butter, they couldn't taste it at all. very bland recipe. if you perhaps added peanut butter chips or chocolate chips and frosted them they might be better. i will not make this again.
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Scones

Reviewed: Feb. 7, 2005
everyone loved these so much. i even used skim milk only and had no complaints. imagine how great they'd be with whole milk or half and half! i added 2 cups of raisins and it was the perfect amount for the recipe. my family ate them plain, not even warmed up or buttered. i've made them twice in a day already!
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Photo by Tia the Baker

Joey's Peanut Butter Cookies

Reviewed: Feb. 2, 2005
the BEST PB cookie recipe ever. Make sure you make these by hand. Using an electric mixer gives a crispy texture whereas by hand I get a chewy, soft cookie. Also, remove them from the oven when the edges are golden, sooner rather than later and let them cool on the baking tray. Do not overbake and they'll be perfect.
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Jan. 30, 2005
excellent bars. i used jam with seeds and it made no difference. they tasted and looked storebought, but were quite crumbly. i would make them again. they were a hit at work. to make them healthier next time i might use whole wheat flour. i don't think you would even notice it.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jan. 23, 2005
great chewy texture! the vanilla pudding mix is really the trick. i used white chocolate chips instead of semi-sweet. i would personally add a little bit more brown sugar to make the cookie batter a little sweeter, but that could just be my sweet tooth. everyone else thought they were great! as of today i have stopped looking for a chewy chocolate chip cookie recipe.
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Grandmother's Pound Cake I

Reviewed: Jan. 23, 2005
it was not a very "heavy" cake as i would expect from a pound cake, but it tasted good, although you could definitely tell it came from a mix. if you like processed "sara lee" type cakes, you'll like this recipe. the texture and taste improved the day after it was baked. it became more dense and pound cake like. though it was not what i was expecting, i will be making this recipe again.
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Displaying results 41-60 (of 87) reviews
 
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