Kris Maas Recipe Reviews (Pg. 1) - Allrecipes.com (10858287)

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Pumpkin Cake I

Reviewed: Jan. 8, 2007
WOW! I just whipped this cake up in the midst of making dinner & lunches, supervising homework, doing laundry, and it couldn't have been easier! I just dumped everything into a bowl at once and mixed it up (I did make two changes - I decreased the sugar to 1.5 cups and replaced half the oil with applesauce.) IT'S SO GOOD!! I did not use nuts, as I knew my kids wouldn't like them, but I can tell nuts would have made it even better! I've gotta go have another piece!
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Grandma's Gingersnaps

Reviewed: Nov. 26, 2007
I made these exactly according to the recipe. I made a double batch (which gave me almost 8 dozen!) rolled the dough into balls, rolled it in the sugar, then placed the balls on a tray and froze them. When they were frozen, I tossed them in a freezer bag and have been taking out a few at a time to bake. SO. GOOD. !!!! I've been experimenting with the temp and time - I think a little higher temp for a little longer (375 for 10-12 mins) makes them slightly crunchier while retaining their melt-in-your-mouth quality. My kids and boyfriend can't get enough of them! YUUUUMMMM!!!!
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Chocolate Mint Candies Cookies

Reviewed: Nov. 26, 2007
This was good. I made it according to the recipe, with the exception of adding 1 tsp peppermint extract to the dough. It is important to chill the dough before trying to roll it into balls! I rolled mine into balls and then froze them so I can pull out a few at a time to bake. They're very good! Be patient with the candy on top - I expected it to melt faster. It does take a few minutes to melt enough to spread it around, but it will work eventually! All in all, a very good cookie!
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Pumpkin Bread IV

Reviewed: Jan. 22, 2012
I just made this and it is DELICIOUS! I did make a few changes (I know, I know - everybody hates it when people do that, but I couldn't help it!) First, I was running low on oil, and I had a 29 oz can of pumpkin, so I used the whole can (3.5 cups) plus 1/2 cup applesauce, and 1/2 cup oil. I don't think this hurt the recipe one bit, as it's still moist and yummy. I was also running low on sugar, so I used 2 cups white sugar and 1 cup brown sugar. Finally, I did increase the amount of spices used, but that's personal preference. This recipe makes a LOT of batter. A LOT! I made 12 muffins, a 9x5 loaf pan, and another smaller (8x4?) loaf pan. For half the muffins and the smaller loaf pan, I added "Cheese Filling" from Pokey-Turtle. Historically, I have issues with cakes and muffins never rising for me - they always turn out flat and ugly. I don't know if I overmix or what. But these turned out BEAUTIFUL! The tops were nice and round. I was so proud to pull them out of the oven! I baked the muffins for 30 minutes and the two loaf pans for one hour. I thought the cheese filling was the perfect touch - like a pumpkin roll without the hassle. I will definitely be making this bread again!
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