shanna1752 Recipe Reviews (Pg. 1) - Allrecipes.com (10721507)

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Simple White Cake

Reviewed: Jun. 6, 2010
Not complicated and easy to make. However, the cake is very dense and a little tasteless. Good cake for stacking when you need more structure, but not great tasting. Also- takes longer to bake than stated- a lot longer. I had to turn the oven down to prevent burning the outside of the cake! I might try tweaking a little, but more than likely would not make again.
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Chicken Enchiladas II

Reviewed: Nov. 11, 2009
Great basic recipe! I used leftover roasted chicken, and added some jalepeno slices for a little extra kick!
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Blueberry Sour Cream Coffee Cake

Reviewed: Jul. 23, 2009
Very good! Sweet, but still delicous! I didn't make the strudel mix and just drizzled some lemon frosting (lemon juice and confectioners sugar) over the top- that helped cut the sweetness and enhanced the taste of the blueberries! Yum!
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Sugar Cookie Icing

Reviewed: Jun. 9, 2009
Tasty and dried great! However- you need to add a lot more powdered sugar to get to a "pipe-able" consistency. Also- like others said- the 2 tsp is a typo- it's definitely 2 tbsp! I also used vanilla extract instead of almond, but that's a personal preference and doesn't effect the icings consistency. Will definitely keep this in my recipe box!
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Marshmallow Fondant

Reviewed: Jun. 9, 2009
I love this stuff! A couple of hints- use a stand mixer (like a KA), and mix this using the paddle on a medium speed. You want to add enough powdered sugar to get the mixture to a taffy like consistency. Spray everything w/ Pam- even the plastic wrap you put the fondant in. I started to knead it after it's well chilled- this is an important step- don't skip the chilling! I greased my hands very well and worked w/ small amounts of fondant at a time. It tastes awesome- really it does! I had 2 children help me cut out the fondant using cutters- a 3 yr old and a 9 yr old- it was easy for them too! I think the key is patience- if it's not ready to roll out, don't try- you'll just have a mess.
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The Best Rolled Sugar Cookies

Reviewed: Jun. 9, 2009
Great recipe! I cut mine fairly thick because I wanted to put them on top of cupcakes at a "stand up" kind of angle. They held up great- even w/ being frosted! And... even better- they tasted great- not floury or dense, but nicely crispy edges, and a sturdy but slightly chewy middle. Thank you for such a great recipe!
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Banana Crumb Muffins

Reviewed: Mar. 31, 2009
Very good even w/ the changes I made. I omitted the melted butter in exchange for applesauce. I added vanilla and subbed half the sugar for brown. Then I exchanged 1/2 cup of the flour for 1/4 cup wheat germ and a 1/4 cup ground flax seeds. I added some pecan pieces to the batter and the topping for a little extra crunch. I also added ground pecans to the topping for a nuttier taste. This would probably be just "standard" with out the changes, but is great and a little healthier with them!
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Cinnamon Raisin Bread I

Reviewed: Feb. 24, 2009
Yum! I gave this a 4 because I did tweek it just a bit. First I added vanilla to the dough, and I doubled the amount of raisins and filling, which in hind site, I probably won't do again- double only one or the other, not both. This bread is great just out of the oven, and just as good the next morning toasted. Make sure you roll the loaves EXTRA tight to ensure you end up with a tight swirl. I apparently got lazy on one of my loaves and had large gaps between the top layer and the rest of my loaf... which makes it impossible to toast- all the raisins kept on falling out- but that was TOTALLY my error!! Also, as a side note- some of my loaves were too long to fit into the pans, so I had to cut the ends off- in the fashion of "waste not want not" I baked them up on their sides, cinnamon roll style- hummina, hummina- OMG SO good! You could absolutely use this recipe to make raisin cinnamon rolls! So good!
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Pecan Sour Cream Pound Cake

Reviewed: Feb. 9, 2009
Good, but not excellent. I made some minor changes, I reduced the sugar to 2 cups and I'm glad I did, and added about 2 tbsp of vanilla. The texture was wonderful, but not as dense as I'd like, which is weird considering the thickness of the batter! I did split the recipe in half and made half w/ the pecans and the other half I added the zest of a lemon and about a cup of blueberries. This was delicious!! Will be keeping this one in the recipe box,,, but will continue to tweak I think, until we have it perfect.
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French Bread Rolls to Die For

Reviewed: Jan. 22, 2009
Easy to make, but kind of bland in flavor, could use a bit more salt and sugar- otherwise- nice basic recipe.
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Chocolate Crinkles II

Reviewed: Jan. 22, 2009
Yummy and easy to make! They weren't as chewy as I expected but still very good. I might use half brown sugar and reduce the eggs to 3. I used Ghirardelli chocolate and wow- so good! I might also include some coffee liquer next time to bring out that rich chocolaty flavor. Very good on it's own, but with a few tweeks,,, could be phenomenal!
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Playgroup Granola Bars

Reviewed: Jan. 12, 2009
I'm giving these a 3 for now- they seemed a little crumbly. It's probably because I added 1/3 c ground flax seed and a 1/2 c oat bran to the recipe. Tastes great- but we've got more granola than granola bar. I'll be trying these again.
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French Country Bread

Reviewed: Jan. 12, 2009
Tastes good but bland- great for dinners where you are going to use it to "mop" up whatevers on your plate. For just eating, I'd add some sugar or spices to it. Made them into dinner rolls and baked on a stone for 20 min- came out great!
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Jalapeno Popper Spread

Reviewed: Sep. 15, 2008
So good! Could easily use more heat though. Next time I will definitely increase the # of jalapeno's used. I did bake this and put a mix of melted butter and bread crumbs on top to get that "fried" effect.
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Pumpkin Cream Cheese Muffins

Reviewed: Aug. 29, 2008
Holy Pumpkin, Cream cheese goodness! I used a ziploc bag w/ the corner cut off to get the filling into the middle of the muffins. They were gone in 2 days!
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Photo by shanna1752

Apple Strudel Muffins

Reviewed: Aug. 25, 2008
So good when using MacIntosh apples! Light and fluffy with the perfect amount of apples! I did however double the strudel topping!
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