MARTHA001 Recipe Reviews (Pg. 1) - (1139633)

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4H Banana Bread

Reviewed: Apr. 6, 2015
I have made this recipe with some of the added suggestions no less than 6 times in the last month and a half. I use half white and brown sugar as well as 1tsp Vanilla, 1 heaping tsp cinnamon and 1/2 tsp nutmeg. I also now do as another reviewer recommended and I wrap it in foil to steam as soon as it comes out of the oven and the loaf pan. This bread never lasts very long around my house or my workplace for that matter! I have a loaf baking in the oven right now and can't wait to have a warm, buttered slice with my tea before bed! It stays moist and it's not too dense.
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Soft Gingersnaps

Reviewed: Sep. 3, 2009
I made these last night and they were a huge hit with my family and at the office. The recipe made a ton of cookies...perfect for those who like to freeze a couple of dozen for a later date. I found them to have the perfect blend of sweetness and spice with a great chewy texture.
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Pumpkin Spice Muffins

Reviewed: Mar. 3, 2009
I just made a batch of these and made just a couple of adjustments: Used 1/2 cup Splenda instead of sugar, used 4 tsp pumpkin pie spice plus a generous sprinkle of just cinnamon, and added 1.5 tsp vanilla extract. I also added 1/2 cup chopped walnuts. I think these are delicious. They are not super sweet, but they have a lot of flavor. I will definitely make these again and will likely use a bit more walnuts and maybe add some raisins. I have an oatmeal cookie recipe that uses raisins that you soak in beaten egg, so I would probably do that here and soak my raisins in the 2 beaten eggs called for. Also, I saw many reviews that complained of sticking. I made my batch mostly in a silicone muffin pan and had no sticking at all. The other 6 muffins I made in a non-stick muffin pan that I sprayed with Pam first, and again no sticking at all.
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Slow Cooker Chicken and Dumplings

Reviewed: Jan. 24, 2009
This recipe is excellent....but I do recommend a few alterations. I use Swanson's Chicken Stock to cover instead of water. I also add carrots, celery, garlic and peas with the onion. I use one can of Pillsbury Original Buttermilk Grands Biscuits, and it's plenty. I've made this recipe twice, and the first time the dumplings came out just fine. The second time, I had to take my ceramic crock and put it in the oven to brown the biscuit dough, but I think I may have used a bit too much stock. Overall a very tasty and hearty recipe, and I'm making it for dinner tomorrow as a matter of fact!
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Mexican Lasagna

Reviewed: Sep. 11, 2001
I loved this recipie! It was very tasty and easy to make. I noticed some other reviews mentioned it was dry. I did not find this to be true, as when I made it I did not drain the beef or the tomatoes, so there was plenty of liquid and it came out moist yet firm enough that it didn't fall apart. I forgot to add the salsa on top, but it was delicious anyway. I'll definitely make this again.
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