Denisha Recipe Reviews (Pg. 1) - Allrecipes.com (10501427)

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Graham Cracker Crust

Reviewed: Dec. 27, 2012
The use of softened instead of melted butter absolutely was a great call. I very much enjoyed the consistency of this crust; smooth and crumbly at the same time. It didn't have the overly greasy/buttery, too saturated crust that I got with pouring melted butter over crumbs. Using softened butter makes the butter spread more evenly among the crumbs. I got another tip on this site to place the graham crackers in a large ziploc bag and use a rolling pin to crush them, which yields smaller crumbs than doing it by hand. This makes for an even better texture. My brother specifically requested a sweet potato pie with graham cracker crust for Christmas and as he was eating this said "I could eat the crust all by itself!" Absolute winner!
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Bangin' Banana Bread

Reviewed: Feb. 20, 2010
I made muffins instead of a loaf. Same temp (350) but for 30 min. instead of 60. Moistness and texture were great. I found the 1/2 cup of sugar did not make sweet enough muffins for my liking. Will probably double sugar next time I make this recipe.
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Fluffy Pancakes

Reviewed: Apr. 19, 2009
The name of these pancakes fit them well. I used butter instead of shortening and skim milk and they still turned out perfectly. Yummy buttery taste! Be sure to cook slowly on medium to low-med heat, b/c the pancake batter is thick and you want them to cook thoroughly through the middle.
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Big Soft Ginger Cookies

Reviewed: Jul. 20, 2008
These have become my favorite cookies. I try to only make them around holidays, but I find myself baking batches in the summer as well. They stay soft; and in my opinion taste the best after sitting in an airtight container for a few days. I added a small amount of cloves and cinnamon to the sugar before rolling the cookies for a extra sparkle and yummy taste.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jul. 20, 2008
These cookies yield a consistent, delicious result every time. If you love soft choco-chip cookies, you'll never need another recipe! Sometimes in warm temperatures, I'll stick the batter in the freezer for a few minutes (15-20) and let the batter harden before using the cookie scoop. It helps the cookies not spread too much and they stay moist to me :)
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