The Purple Baker Recipe Reviews (Pg. 1) - Allrecipes.com (12114953)

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David's Yellow Cake

Reviewed: Jun. 16, 2015
I had 8 yolks left over from Swiss meringue buttercream and just had to try this recipe. I baked it into 24 cupcakes at 375 for about 18 minutes. They started to sink a bit when I took them out of the oven, so I was worried they would be a mess. However, they turned out to hold up fine. The main point is, this is THE BEST vanilla/yellow cake I've ever tasted. It's so moist that it kicks cake mix out of the ballgame. The taste is truly buttery, yellow cake.
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Cheesy Scalloped Potatoes with Ham

Reviewed: Oct. 15, 2014
Great!
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2 users found this review helpful

Banana Banana Bread

Reviewed: Dec. 28, 2013
The densest and moistest banana bread I've made! I used six large overripe bananas that were more black than yellow. I also added a teaspoon of baking powder, 1/2 teaspoon of cinnamon, a pinch of cloves, and a handful of walnuts. Made such a difference. Next time I might substitute the butter with unsweetened applesauce. Oh, and after an hour of baking at 350, I turned the temperature down to 300 and baked for 15 more minutes. I thought the top was over-browning, but it tastes moist and delicious today.
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Sesame Snap Peas

Reviewed: Nov. 23, 2013
I omitted the chili oil because I don't like spicy food- but crisp and excellent!
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Hunt's® Tomato and Pesto Chicken

Reviewed: Nov. 6, 2013
Excellent! Make sure broccoli is really cooked through before draining.
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2 users found this review helpful
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Honey Mustard Oven-Baked Chicken Tenders

Reviewed: Sep. 21, 2013
These are so much easier and tastier than any fried chicken tenders! They get very crispy and the honey mustard adds a nice sweetness.
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4 users found this review helpful
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Tzatziki Sauce II

Reviewed: Jul. 19, 2013
I used dill instead of mint and added a bit of fresh lemon juice.
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1 user found this review helpful
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Carrot Cupcakes with White Chocolate Cream Cheese Icing

Reviewed: Mar. 31, 2013
Excellent! I like this recipe best than putting regular carrot cake batter in cupcake tins because it's less spastic in the oven. These did sink after they came out, but were moist and delicious. Tip: Bake at 400 for 8 minutes and then reduce heat to 350 and bake until done. This encourages domed cupcakes. It should make around 12 cupcakes; I made the mistake of putting too little batter in each cup because of past experience, and the cupcakes weren't high enough to pass the tops of the liners.
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18 users found this review helpful
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Pecan Pie V

Reviewed: Mar. 16, 2013
LOVED THIS! so much better than corn syrup. The only problem I had was that the filling foamed and hardened over the pecans I laid on the surface of the pie. Still, had a nice buttery flavor! I baked it for 10 minutes at 400 and 35 minutes at 300.
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Mrs. Sigg's Snickerdoodles

Reviewed: Jan. 30, 2013
Perfect- except use all butter and no shortening.
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Butter Rich Spritz Butter Cookies

Reviewed: Dec. 22, 2012
These taste best when there is no browning- 6 minutes creates a melt-in-your-mouth cookie!
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Pumpkin Oatmeal

Reviewed: Nov. 6, 2012
This was okay- just what I expected. With so little sugar, the pumpkin or spices couldn't be tasted. To have lots of favor, more sugar is probably needed (which defeats the purpose).
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3 users found this review helpful
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Spiced Pumpkin Seeds

Reviewed: Oct. 30, 2012
These were delicious! I used oil instead of butter and left out the garlic salt and Worcestershire sauce.
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2 users found this review helpful
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Easy Sugar Cookies

Reviewed: Sep. 7, 2012
These were excellent in taste, but I expected a thick, fluffy cookie. These spread out into flat pancakes, even after I refrigerated them. Maybe I should use baking powder instead of soda, or freeze them before baking.
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The Best Rolled Sugar Cookies

Reviewed: Sep. 7, 2012
These were great!
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Mock Chocolate Cookie Crust

Reviewed: Sep. 1, 2012
I love this recipe because it tastes even better than an Oreo crust, and no food processor/ hammer is needed! Don't bake it for more than 10 minutes; otherwise, you'll get a hard shell instead of a crumbly crust (like the texture of a real chocolate wafer crust)
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The Best Banana Bread

Reviewed: Aug. 23, 2012
Use oil instead of margarine and for the loaf to be VERY MOIST! Also add about 1/3 c. chocolate chips or nuts! I only had 3 bananas (1 c.) so I used 1/2 c. applesauce in place of the missing mashed banana.
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