Lana Recipe Reviews (Pg. 1) - (10262240)

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Grandmother's Buttermilk Cornbread

Reviewed: Sep. 4, 2012
LOVE this recipe! I make it as written. The only thing I do different is I make it in a cast iron skillet. Use either a large skillet or 1/2 of the recipe fits perfectly in a 9 inch skillet. (the original recipe makes a LOT of cornbread) Put the skillet in the oven as you are preheating it. Leave it there for at least 10 min longer to get it good and hot. Right before pouring the mix in, carefully take it out, add 1 T butter and swirl the butter to coat. Add the mix, put it in the oven. The bread will cook much faster than stated on this recipe and you want to take it out just when the center is set so it is not dry. (takes about 20 min) The skillet gives the edges a nice yummy crisp.
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Strawberry Cream Pie

Reviewed: Jun. 17, 2012
Very yummy and easy. Used a pre made crust. My only critique is like some other reviewers have said, the amounts are off. I would at least double the filling ingredients. I doubled them and it just filled to the top of the crust. If you want a tall, peaked restaurant style pie, triple them.
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Spinach and Strawberry Salad

Reviewed: Jun. 3, 2012
The first time I made this, I followed the instructions exactly except for adding thinly sliced red onion. I give the original review 4 stars. Everyone liked it. I thought the dressing was a bit sweet and I like a bit more of a vinaigrette bite. The next time I made it, the only things I changed were to use apple cider vinegar and olive oil instead of white vinegar and vegetable oil. Kept all other measurements the same - now it is definitely 5 stars!! Yum!
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Mar. 29, 2011
Also added 1/2 cup flour and cut salt o 1/2 t. Seems to be just the right amount. Did not need to refrigerate dough. If you have excessive spreading, it is likely due to overmixing or using quick cooking oats. They are basically already cooked so quickly turn to mush. I made these with old fashioned oats. They hold their shape much better and are chewier too.
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Butterscotch Oatmeal

Reviewed: Sep. 19, 2010
Excellent! Creamy yumminess for a winter's morn. Only changes I made - reduced sugar to 1/3 cup, added a pinch of salt (to balance the sweetness) and 1/2 t vanilla. Perfect!!
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Chocolate Zucchini Cake III

Reviewed: Aug. 6, 2010
This cake was really good, very moist and pretty chocolatey. Good way to use up summer squash! (used a combination of zucchs, festival, etc) The squash made it moist but were not at all noticeable in the final cake. A couple tips, some mentioned by previous reviewers - 1. Be sure to ring out the squash after grating. I put mine in a strainer and pressed out the excess water. 2. Dont overcook it. Cook it just until a toothpick comes out mostly dry. For me in a 9x13 pan, took 40 minutes and was perfect. 3. It is not very sweet. I paired it with a simple chocolate buttercream frosting - 1 stick butter, 2 1/2 cup powdered sugar, 1/2 cup cocoa powder and 1/3 cup cream. With the frosting, it got a "Wow!" from my 7 yr old nephew and a group of 3-7 year old boys eagerly gobbled it down! Would not have been sweet enough on it's own for kids.
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Molasses Cookies

Reviewed: Dec. 15, 2009
Mine came out flatter than the ones pictures but very chewy. Yum. The changes I made were reducing the baking soda to 1 1/2 t and adding 1 t of vanilla. (I just can't make cookies without vanilla) I made the batch twice - they tasted the same. But the prettier ones - with beautiful crinkled tops - the wet mixture was beaten a bit more before adding the dry (was lighter and fluffier). Also, cookies baked were without parchment paper on the sheet came out prettier too. Not sure why.
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Sugared Rhubarb Muffins

Reviewed: Jun. 2, 2009
These were very good. Made them basically as is with the only change being adding about a 1/2 teaspoon of cinnamon to the sugar topping. Yum! Be sure not to over cook them. They are a lovely golden color.
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