Jenn Recipe Reviews (Pg. 2) - (10519896)

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Super Duper Zucchini Muffins

Reviewed: Dec. 9, 2008
I hate rating recipies if I've altered the ingredients, because then I'm not rating the one listed but the one I created. But I feel, for this recipe, my changes didn't alter the end product that much, and if anything, the original recipe may even be better. Instead of all white flour, I use 1 1/4 white, 1/2 cup of whole wheat, 1/2 c flaxseed meal and 1/2 c wheat germ. I left the sugars the same and used 2 heaping tsp. of cinnamon and 1 heaping tsp. of nutmeg. I used probably more like 1 2/3 cup of shredded zucchini, which I squeezed out first. The same amount of milk and salt and real butter rather than shortening (I don't do fake foods). These muffins were OUT OF THIS WORLD. I'd never had zucchini muffins before, so I was surprised at the nice sweet taste these had. I will make these again and again.
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23 users found this review helpful

Italian Bread Using a Bread Machine

Reviewed: Nov. 18, 2008
This is awesome bread. I made it exactly as directed and about four times so far. Each time it's come out flawless. A few times I added sea salt to the top of the loaves to give it a little kick. I've done so much with these bread: plain with spaghetti dinner, fresh garlic bread, eggplant parm sandwiches and Italian bread pizza. Yum! This recipe is now a standard in my home.
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2 users found this review helpful

Shortbread Cookies II

Reviewed: Nov. 18, 2008
This cookies are great! Except for making different variations, I followed the recipe precisely. I divided the recipe into four and added vanilla extract to one batch then orange, peppermint and almond to the others. I decorated them with mint chocolate chips, cinnamon chips, coconuts, almonds, pecans and some plain (not all mixed together :). ) They turned out fantastic, wore a lot of fun to make and very easy. They are very rich, but that is what makes shortbread cookies so delicious. They definitely made more than 2 dozen but I made them small. I don't have a cookie press, so I just rolled each batch into logs and cut them. I agree with the reviewer who said the thinner, more crunchy ones taste better than the thicker ones. Will make these again.
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3 users found this review helpful

Chocolate Banana Bread

Reviewed: Mar. 9, 2008
I found this recipe and made it last night. I was somewhat nervous considering all the vast reviews, but I'm very glad I tried. This "bread" (I call it cake) is absolutely delicious. I made a couple of changes. I only used 1 1/2 cups of sugar (and so glad I did) and used low-fat vanilla yogurt instead of the sour cream. Straight from the oven, with the steam and melted chips and small bits of banana...Yum! This is a monster of a recipe, IMO. You do need a very large bowl when mixing this. I also do everything by hand, so it took me well over 10 minutes to prepare it, but I placed it in a 13X9 inch baking pan and it was done at 45 minutes. Can't wait to go grab another piece now. It is sweet, but not sickenly so. I highly recommend it.
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2 users found this review helpful

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