Little Tooky Baker Recipe Reviews (Pg. 1) - (10736706)

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Little Tooky Baker




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Zucchini Bread IV

Reviewed: Jul. 23, 2010
This recipe has been around for over 50 years, my mother baked it back in the 50's & 60's. It's a tried and true heirloom and so easy to make. You can double recipe if you have a mixer large enough. My husband hates squash, of any kind. Guess what, he LOVES this bread. I use Splenda instead of real sugar. You can also use low-fat or no-fat sour cream instead of vegetable oil. This keeps the calorie count down and is diabetic friendly if you wish to know. It has wonderful texture, color and taste. If you bake several loaves at a time, the bread can be frozen for up to 6 months. Just wrap it in a freezer bag or wrap. Enjoy!
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7 users found this review helpful

Yummy Beef or Venison Stew

Reviewed: Dec. 5, 2006
The last time I had venison, I didn't like it, my mother fried it. Last night I tried this receipe with sliced garlic, olive oil, lots of sliced mushrooms and green beans with potatoe, carrots and celery. I cooked it slowly in a large cast iron dutch oven, and the stew completely dis-appeared. We loved it. Can't wait to make another batch.
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31 users found this review helpful

Jordan Marsh Style Blueberry Muffins

Reviewed: Oct. 2, 2006
I made the muffins with fresh picked wild blackberries and splenda. Still good, my husband and neighbors liked them. Very easy to make. Next time I'll put a little lemon juice in the mix to snap-up the taste and make them bigger.
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0 users found this review helpful

Blackberry Pie III

Reviewed: Sep. 25, 2006
Complete success first time with company. One guest ate half the pie himself. I added 1 more tblespn of flour and used Splenda instead of real sugar. I used wild fresh picked, that morning berries. Extremely easy to make with great results. Thank you.
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70 users found this review helpful

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