Deedeedinah Recipe Reviews (Pg. 1) - (11388738)

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Applesauce Raisin Bread

Reviewed: Dec. 11, 2014
I used water instead of apple juice because I didn't have any, used Bob's Red Mill old-fashioned oats instead of quick cooking, and added about 1 1/2 teaspoons of salt for the 48 serving recipe, though the recipe doesn't call for any salt. I was making them for holiday baskets for shut-ins, and ... It was excellent!
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Blueberry Zucchini Bread

Reviewed: Aug. 2, 2014
This was fabulous!
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Whole Grain Banana Muffins

Reviewed: Aug. 2, 2014
So, I made these this afternoon (Aug. 2, 2014), and my reaction is mixed. The first thing I'm sure of is there is too much baking powder in these. There is a metallic aftertaste that is unpleasant. The other issue I had was that the baking powder acted immediately in the batter when dry hit wet, but then they didn't rise in the oven. The top note of flavor is good, but that metallic aftertaste nullifies that. My advice, less baking powder and make sure it's double-acting! Aside from those criticisms, I like the versatility of the batter. I added whole oats instead of oat bran, trail mix (with sunflower seeds, raisins, nuts, etc.) instead of raisins and pecans, and used all Greek yogurt instead of the sour cream. The texture is dense, but that's the way I like them. Overall, I'd try them again with a few adjustments.
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Strawberry Lemon Muffins

Reviewed: Mar. 24, 2010
These were great, if you make them according to the recipe!
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Overnight Caramel Pecan Rolls

Reviewed: Dec. 13, 2009
I tried this recipe for the first time yesterday, made for a gathering for the "girls" Christmas party. Seventeen accomplished cooks and bakers raved over these and requested the recipe! I made a double batch (four dozen), and made a couple changes. One inadvertent one was that I used cornstarch instead of baking powder by accident (the red Rumford cans look the same!). It didn't seem to hurt the finished product one bit, though. I also doubled the amount of the caramel for each recipe at the suggestion of others here, and was glad I did. It was just the right amount and wouldn't have been enough if I hadn't doubled it. Also, I generously slathered the dough with a "cinnamon butter" made with the cinnamon, butter and BROWN sugar instead of the white. The cinnamon I used was 2 percent oil, too, so had a nice strong cinnamon presence. Combing the three ingredients was easier. As to the pan cleaning? Use disposable medium-weight foil pans sprayed with Pam. The rolls slip right out when inverted (leave the pan on for a few minutes to allow all the caramel to run over rolls) and the pan gets crumpled up and tossed away! I'm going to make them again for Christmas morning. Great recipe!
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