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Fudge Chunkies

Reviewed: Apr. 18, 2014
Great cookie that's fudgy and chewy with a crunchy outer skin). Use good quality chocolate for the chunks. I didn't use raisins or pecans. They were exactly what I was searching for!! The only reason I rated 5 stars is because they were a bother once cold (there is no way you can shape them before chilling as the batter is similar to a brownie batter at that stage). Next time, I will pour the batter onto plastic wrap and shape into a cylinder then cut up and bake. Oh, and the ones that were not flattened out after placing on cookie sheet baked thicker and chewier. Thanks for the recipe.
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Fluffy Pancakes

Reviewed: Jun. 7, 2013
Fluffy! Yummy!!
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Banana Banana Bread

Reviewed: Jun. 7, 2013
Moist, full of banana flavor, easy, balanced recipe. Will make again :)
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Banana Oatmeal Cookie

Reviewed: Sep. 19, 2012
Great recipe! It was like eating a slice of banana bread; cakey and moist on the inside, and adding a crunchy oatmeal layer around it. Truly wonderful. Next time however, I will reduce temperature to 350F. At 400F as written in the recipe, I had too much browning at the bottom before the tops were set enough. Storing in an airtight container made the cookie soft through out (although I put them in after cooling compeletely). But that's how the kids like their oatmeal cookies anyway:)) winner!!
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Classic Waffles

Reviewed: Aug. 29, 2012
Solid recipe- crispy on the outside, airy and fluffy on the inside. Perfect texture and lightness. Used 1/2 whole wheat flour - I also used 1/4 cup butter and filled up to the 1/3 mark with oil. Will try next time with a tbsp of butter and apple sauce. . Don't forget to spray your waffle iron,
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Best Ever Banana Bread

Reviewed: Feb. 24, 2009
Moist, easy and fool proof. I reduced the oil to 1/4 cup and added 1/4 cup of applesauce and a dash of cinnamon and vanilla extract to add moisture and flavouring. I also stirred in chocolate chips - yummy!! Perfect for Banana Bread day!
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Lemon Cranberry Muffins

Reviewed: Apr. 10, 2008
These were good - but not quite like the lemon-cranberry muffins I pick up at the store. I have 3 issues with this muffin. For starters, I reduced the sugar to 3/4 cup - this, I figured, would leave room for the white chocolate chips I so love and have been adding to most muffins I make. Despite the sweetness of the chocolate, the muffins were not as sweet as their store bought counterparts. Secondly, the baked muffin was not of perfect consistency (not enough bubbles - too dense...and yes, I made sure not to over-stir, just until moistened). Perhaps adding a little baking soda will help lighten up the dough. If you do decide to add baking soda, make sure you use buttermilk or use the juice of a lemon (B.S. will not react unless there is an acid ingredient in your batter). This brings me to my third point. The muffin was not tart and lemony. It was rather plain tasting and the only lemon flavor was a hint of extract that tasted very much like extract - that is: FAKE. I would use the zest and juice of a lemon - perhaps even a little more. I will try out with these modifications (using the full cup of sugar, lemon zest and juice and adding 1tsp baking soda) and let you know.
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