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Fresh Apple Cake I

Reviewed: Sep. 21, 2014
Delicious cake. Fall is upon us, craving something like an easy snack cake. I was concerned about it being dry (thank you, Reta Forbes!) so I added a capful of vegetable oil into the mix. Thanks to msthomas for addressing my concerns of batter thickness: I thought I missed an ingredient, very much like brownie batter. The little bit of vegetable oil made it super-moist, and you can add about a half-cup more apples, too. Reading these reviews before baking helped. It came out perfect!
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Banana Cream Pie I

Reviewed: Mar. 3, 2013
I've never made this before. Mom said I should pre-bake the pie crust (plain crust, @ 400, 10 minutes, gently pricking crust bottom & sides w/ a fork beforehand) so I did. Cooled it, used two small bananas (just starting to spot) and one seemingly large, mutant banana not quite ripe (half green/half yellow) Lined the bottom and sides of the baked crust, added the yummy filling, spread it around, did NOT bake it, just chilled overnight. And yes, if you keep stirring this pudding, it will thicken, that's absolutely true, mine was not soupy. Easy to cut, not one droop of gooey mess, the crust on the bottom was actually toasty. My theory is that using ripe or overripe bananas and baking it creates the syrup on the bottom. A delicious 5-star pie, + the added bonus of a homemade vanilla pudding recipe. Family loved it! =:o)
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Slow-Cooked Chili

Reviewed: Oct. 19, 2008
I have never made chili before. I asked my dad if I could substitute black beans for the kidneys? He said I could, but it'd more of a southwestern chili, then he asked if I had any canned corn. I did, so it also went in and everything else was the same. It turned out VERY good! Oh my gosh, what flavor! All because I didn't have kidney beans on hand. Excellent with hot cornbread on the side. Thanks, Sue!!! :)
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The Best Meatballs

Reviewed: May 28, 2008
This is soooo close to my Nonna's authentic Italian recipe! I am telling you, these meatballs ROCK! Uh oh, the word is out!!! How funny! 3 meats, the breadcrumbs, plus 1 egg. You can also use fresh chopped spinach instead of parsley (or 1 pkg frozen, thawed and all water squeezed out) and pecorino romano cheese instead of parmesan. I make sure I have these on hand almost all the time, I use one lb of EACH meat, and it makes 30-40. Instead of frying, I par bake mine on a cookie sheet at 325 for about 10 minutes, then set the tray (if room allows) into the freezer for an hour or so. Pop them off the tray, into a couple of large freezer bags. Meatballs on demand!! Drop them into a sauce or steam in a glass casserole dish for about 5 minutes, they will be medium-well on the inside. Absolute crowd pleaser if you are making a big Italian dinner!!
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