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Great recipe for those who don't have sour cream on hand, like most recipes call for. I made the recipe using the suggestions of other reviewers. I used butter, 1/2 cup white sugar, and 1/2 cup brown sugar. I added 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and about 1/2 teaspoon of salt. I baked it in an 8-inch cake pan for about 45-50 minutes. It came out great! Everybody loved it, especially my picky eater, 2 year old nephew! Great (modified) recipe. This will definitely be my go-to banana bread recipe.

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6 users found this review helpful

Polka Dots

Reviewed: Mar. 14, 2009

This is a good, quick recipe when you're in the mood for cookies but don't want to make it from scratch. I used a brownie mix and followed the directions. I made sure, though, to line my baking sheet with parchment paper---easier clean-up and makes sure the cookies won't stick! I also baked this for ONLY 8 MINUTES. It will look a little undone but will continue to bake when you take it out of the oven. Leave the cookies on the sheet for a minute and transfer to a wire rack. My cookies came out looking crackled and flat (not a bad thing), crispy on the edges and chewy in the middle. Really good! (Store leftovers in an airtight container.) TIP: Everyone's oven is different. Try baking one small batch at 8 minutes, another at 9 or 10. See what works best for you. 8 minutes worked best for me!

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3 users found this review helpful

Cheddar Pennies

Reviewed: Jun. 23, 2005

Absolutely delicious! I make this for my grandma because she can't have too much sweets. Very easy to make and bake.

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0 users found this review helpful

Pill Bottle Cookies

Reviewed: Mar. 1, 2002

yum. but how did it get its name? and all its other names for that matter???

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Bread Pudding II

Reviewed: Feb. 21, 2002

TASTES JUST LIKE ONE BIG DELICIOUS FRENCH TOAST! this turned out beautifully. everyone loved it with milk poured on top. i added extra cinnamon since i love cinnamon. and i didn't have day-old or stale bread so i just popped slices of pullman bread into the oven to make them slightly hard and crunchy like the texture of stale bread. great pudding! great recipe!

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1 user found this review helpful

Caramel Filled Chocolate Cookies

Reviewed: Feb. 12, 2002

my family loved them! it yielded less than the recipe called for. maybe it depends on the size of your caramel. i used cadbury caramilk (delish!) i didn't want to use up all my caramilk (i wanted some for myself!) so i substituted it with cadbury chocolate-covered peppermints. tasted just like a peppermint patty! oh and you do need to add a 1/2 tsp salt if you're using unsalted butter. if salted butter, just add about 1/4 tsp. salt. they really looked elegant with the walnut-sugar mixture on top! great recipe!

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1 user found this review helpful

All-Chocolate Boston Cream Pie

Reviewed: Dec. 31, 2001

this was a big hit. i made it just two times and both turned out perfectly. the second cake i gave as a christmas present. i topped it with the glaze then sprinkled red and green jimmies and silver nonpareils. very festive. and very gourmet, so they say. thanks for the recipe!

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Aunt Sally Cookies

Reviewed: Sep. 2, 2001

Really good recipe. It's a very soft gingerbread kinda cookie. The taste may come of strong to others so what you can do is reduce amount of ginger or cut down on the molasses (maybe 3/4 cup?). If you decide to go on with the orginal recipe, make sure you put a thick layer of marshmallow frosting so that the sweetness of the marshmallow cuts through the gingery taste of the cookie. Really good cookie!! Very soft and that marshmallow frosting is a nice touch!

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22 users found this review helpful