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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Mar. 4, 2010
The 4 stars may not be an accurate review. I halved the recipe and used an egg replacer (son is allergic to eggs) and only had quick oats on hand. I don't know if it's because of one or both but when the cookies came out of the oven, it didn't look quite cooked -- it didn't hold and was crumbling. So I left it in longer and even left them on the cookie sheet. When they completely cooled, they're actually not that bad -- cooked and crispy. I just wanted to add this review in case someone out there is thinking of using substitutes and just know that mine did not turn out fantastically (albeit they're still edible).
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Mother's Cinnamon Rolls

Reviewed: Feb. 27, 2010
This was fairly easy enough to do. The only thing different that I did was to make smaller buns but ended up leaving them in the oven too long. They may have been done in 15 mins instead of 20. Or perhaps I overworked the dough? Not sure what makes the dough a bit hard/dense. I only gave it a three because the filling is a bit lacking. I tried it with white sugar and half the buns with brown and couldn't taste a difference. I will be looking for a better filling recipe.
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Absolutely Sinful Chocolate Chocolate Chip Cookies

Reviewed: Feb. 23, 2010
I did quite a bit of modifications, making it a bit healthy. Cut down the sugar to just 1 cup, added 2 tbsp of ground flaxseed, and used Ener-g egg replacers instead. The cookies turned out moist. And so far, this was the quickest and easiest cleanup I've had to do (hate baking for this reason).
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Zucchini Bread IV

Reviewed: Feb. 22, 2010
Made a few improvements: substituted 1/2 cup oil with 1/2 unsweetened applesauce; reduced sugar by 1/2 cup (could reduce it to one cup); used Ener-g egg replacer as my son is allergic to egss; added 3 tbsp of ground flaxseed. Turned out moist and yummy. Next time though I will further modify by adding more cinnamon and vanilla extract and reducing sugar to just 1 cup.
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Blueberry Muffins II

Reviewed: Feb. 4, 2010
Very moist! My son is allergic to eggs so I used Ener-g egg replacer and it worked out well. Also I ran out of butter so I substituted shortening (1/2 cup butter = 1/2 shortening + 1 tsp salt). I omitted the sugar sprinkle on top as it was already very sweet; in fact, next time I might cut down on the sugar. And for a bit of a healthy kick, I added 2 tbsp of ground flaxseed. As for the blueberries, I only defrosted them halfway which I think helped make the muffins very moist when done.
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