SNOOKSROGERS Recipe Reviews (Pg. 1) - Allrecipes.com (1190399)

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Banana Oat Bread Pudding

Reviewed: Nov. 2, 2005
This is a great recipe. My only change was that I only had 2 large bananas. The result was great!
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Coconut Cake I

Reviewed: Nov. 2, 2005
This is sooooooooo good. It does need at least 72 hours, and even at that the filling is a tad "grainy"...Once it's cut though, it's gone so I don't know about it lasting any longer!!
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2 users found this review helpful

Broccoli and Ramen Noodle Salad

Reviewed: Nov. 2, 2005
It seems everyplace I take this salad I'm asked for the recipe. Now I just keep it in my purse when I take the salad to share!
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2 users found this review helpful

Praline Sweet Potatoes

Reviewed: Nov. 2, 2005
So yummie. It seems more like dessert than a vegetable dish. The first time I made it I didn't read the recipe correctly and combined the topping into the sweet potatoes......It was great like that, too.
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1 user found this review helpful

Microwave Oven Peanut Brittle

Reviewed: Dec. 20, 2005
Wonderful, quick and so easy. I've made it twice this holiday season and both times it turned out perfectly. Thank you for this recipe!!
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0 users found this review helpful

Merry Cherry Bars

Reviewed: Dec. 20, 2005
This short-bread type bar is excellent. It's hard to really describe - but it's great. I took it to a gathering of diverse individuals and everybody loved it!!
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3 users found this review helpful

Pumpkin Crumb Cake

Reviewed: Dec. 20, 2005
Very, very good. The first time I made the cake the topping resembled the picture, the second time it was more like a traditional crumb cake topping - both times this recipe was a grand success.
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Angel Biscuits I

Reviewed: May 12, 2007
These biscuits did not raise like I believe they should have. Is it because there was no baking soda? Other recipes includ baking soda as well as baking powder, salt and the yiest. Guess I'll try those since the "rise" is half the draw for me.
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Texas Sheet Cake V

Reviewed: Jun. 7, 2008
I make this cake for parties of all kinds. Everybody loves it and can't get enough. I've been baking it for years and have never had a failure. It's the best of the best in my book!
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Pumpkin Chocolate Chip Cookies III

Reviewed: Oct. 31, 2008
I made just a couple of changes to this great cookie recipe. I added 1 tsp. cinnamon and 1/2 tsp. pumpkin pie spice. I also added a few drops of red food coloring too. The batter was very thin and I added about 3/4 cup flour. The recipe easily makes two dozen cookies by using a small cookie dough scoop. The time specified was exactly right in my oven. 350 degrees for 10 minutes.
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Irish Soda Bread I

Reviewed: Mar. 18, 2009
This was the first Irish soda bread I'd ever made. It was a real winner for me. I didn't change anything about the ingredients. I baked it for an hour and it was done. Also, I let it rest for about 10 minutes before baking. Thank you for a wonderful bread!
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Chocolate Frosting II

Reviewed: Jan. 7, 2010
I usually don't have any problems with recipes. This however caused me some problems. First, I would use the usual 1 tsp vanilla - was 1 tbsp a mistake?? I added a little almond extract to cut it. Secondly, it was way too thick. Next time I would cut the powdered sugar by as much as a cup. I kept adding scalded 1/2 and 1/2 in an attempt to make it fluffier. I will probably stick to my safe old standby with the 6 tbsp of cocoa and 6 tbsp of butter. That one calls for 2 1/2 cups powdered sugar so I should have known better. Thanks for the idea though! It will just take a little tweeking for me!
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Sam's Famous Carrot Cake

Reviewed: Nov. 1, 2010
Scrumptious cake! I used pecans, but next time it will be walnuts - don't mess with the original I say! I was sure I had raisins but couldn't find any so I used a few craisins. Also - I don't keep buttermilk on hand, but I found some powdered buttermilk at the store and used it...it worked just fine! Just a suggestion...before adding spices make this cake with just the cinnamon. I don't think you'd be disappointed.
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Acorn Squash

Reviewed: Oct. 14, 2011
I haven't baked acorn squash in I don't know how long. I always puncture with fork in three or four places and bake it in the microwave until soft. It is so much easier to cut that way. After I cut it in half and remove the seeds I put the butter and brown sugar in each half and put it back in the microwave on a low setting so it melts together and carmelizing. Another hint is to look for an acorn squash that has a good amount of yellow on it because that means they are riper! (I like my squash a little drier and this provides for that effect.)
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