Joanna Recipe Reviews (Pg. 1) - Allrecipes.com (11918742)

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Banana Pancakes I

Reviewed: May 25, 2013
I made these this morning for my boyfriend and I. He's picky and didn't even want to try them, he did and loved them! I toasted some old-fashioned oatmeal in a frying pan on the stove and added about 1/2 a cup to the recipe. I also toasted 1/2 cup of pecans, chopped them up in my food processor very fine and added those. These are delicious!
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Fresh Coconut Layer Cake

Reviewed: May 24, 2012
I first saved this recipe over a year ago and now that I only work part-time I finally had the chance to make it for a special occasion. Boy was I disappointed. I am a very experienced baker and was a professional at one time. The other reviews I read were right on when they say "Do not use an entire half cup of butter in the filling". It is too buttery tasting and over powers the coconut flavor to where you can't taste the coconut unless you're actually chewing on a flake of coconut in the filling. The filling squished out the sides of the cake so I had to wait even longer after it cooled to frost it. I get my eggs from a farmer near me so my eggs were VERY FRESH, but the cake itself was dry. I did use a generous amount of the syrup too, so the dryness surprised me. The cream cheese frosting is just a bad idea altogether. I tried it becuase I thought with the addition of the coconut milk it would be nice. Had I been on top of things yesterday, I wouldn't have frosted the whole thing with the cream cheese frosting. Oh well, live and learn, the cream cheese is also way too much and I definitely would cut the amount of cream cheese in half, at least, if ever making it again and I would use cream of coconut in its place. All in all, I feel this was a huge waste of time and money for ingredients. If not for the flaked coconut in the filling and on top of the cake, a person would never know it was supposed to taste like coconut:(
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Pumpkin Zucchini Bread

Reviewed: Sep. 12, 2011
This was a good recipe, however, tasted almost exclusively of pumpkin, and I was using zucchini picked fresh from my garden, so I can't blame it on a bland store bought zucchini lol. I would personally recommend using more zucchini if you are looking for flavor from both veggies in the bread. I don't know if I will make this again. Perhaps if I grow my own pumpkins next year and have success, I may try this recipe, otherwise, I will stick with making plain pumpkin bread without the zucchini, which is what I've always done in the past. Oh, and I've always used canned pumpkin, just as I did with this recipe.
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Mom's Zucchini Bread

Reviewed: Sep. 12, 2011
I was disappointed in this recipe as it didn't taste of zucchini enough for me. I even added more zucchini than called for, close to 3 cups, and the zucchini was freshly picked from my garden. It was good bread, don't get me wrong, I kept referring to it as "sweet bread" rather than zucchini, because without knowing what it actually was, you couldn't tell from just tasting it that it was zucchini bread. My fiance had never tried zucchini bread before, but he did like it alot. It molded on the counter within a few days. I made another loaf a few days later, but didn't use this recipe, I actually went to my Betty Crocker cookbook and used that recipe-the same one my mother used when I was a kid. It was AMAZING! Just like I remembered, with a distinct and yummy zucchini flavor! I would not recommend this recipe, sorry.
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Banana Muffins with a Crunch

Reviewed: Sep. 12, 2011
I love this recipe! I love it even more when I make a recipe for the first time and it turns out delicious! The only substitution I made was using pastry flour instead of all purpose flour. They seemed to be more tender or softer than other muffins I've made in the past, as this was my first time using pastry flour. I think I may use it for muffins from now on. Now if I could only get my muffins to rise when baking...
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Fabulous Fudge Chocolate Cake

Reviewed: Feb. 23, 2011
This cake is absolutely AMAZING!!! The other reviews that stated it tastes better as each day passes are right, it does taste richer with age. I did not follow the recipe exactly because I substituted one cup of plain non-fat Greek yogurt for the sour cream, simply because my system does not agree with sour cream and I have made the same substitution sucessfully in other recipes. I also used five ounces of semi-sweet baking chocolate instead of unsweetened. The semi-sweet was all I had and other reviewers had mentioned using it as well. The cake was definitely not too sweet, I couldn't imagine how it would've turned out had I not used the semi-sweet chocolate. I do have to say that my boyfriend ABSOLUTELY DISLIKES chocolate and he ate two generous pieces of this cake lol! That's saying alot! I didn't use the last four ingredients listed in the recipe to make a frosting, but I used the chocolate buttercream frosting on this website to frost it and it was delicious! I have recommended this recipe to my friends already!
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