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

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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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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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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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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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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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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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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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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Aug. 16, 2012
Great! I know I'm changing my mind again... but better than Chewy Chocolate Chip Oatmeal Cookies recipe. Actually, I adjusted that recipe to basically make this one, but the addition of cinnamon and cloves really makes it come out on top! I used all butter, and none of that fake shortening. Also, the temperature is correct because if you bake them any lower (325 degrees), they will be too thin.
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Chef John's Gazpacho

Reviewed: Aug. 3, 2012
This was amazing- the time was worth it. I gave up on the straining and put all the "chunks" of the cherry tomato purée in with the rest of the soup, but I don't see a problem at all with the texture. I also used a lemon instead of a lime. Other than that, I followed all the directions and the video! And here's my secret: I used supermarket tomatoes. Who knows, it might taste better with real vine ripened tomatoes, but it still tastes great either way!
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Easy Oatmeal Muffins

Reviewed: Jul. 17, 2012
These are plain, but are a good basic recipe! I used half whole wheat, half white flour. I replaced the sugar with brown sugar (increased to 1/3 c.) and also added 1/2 tsp. cinnamon and 1/4 tsp. nutmeg. Next time I might add a mashed banana. Also note: the muffins took 15 minutes, not 25 to bake.
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Tiramisu Cheesecake

Reviewed: Jul. 2, 2012
The cheesecake just went into the oven, and the batter is the most delicious one I've EVER tasted. Something about coffee and cream cheese just makes my taste buds go crazy... I couldn't get my hands on Kahlua, ladyfingers, or mascarpone, so I made a few adjustments. I used the ladyfinger recipe from this website, and crushed about half for the crust. I only used 2 Tbsp. butter, but increased the espresso (my substitute for Kahlua) to about 5 Tbsp. Make sure the ladyfingers are crispy and dry; this will make crushing easier. In the batter, I used sour cream in place of the mascarpone and about 1/2 c. (8 Tbsp.) espresso instead of the Kahlua because of complaints that the flavor wasn't strong enough. Be sure to give your cheesecake a water bath and let cool in the oven for 1 hour!
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Ladyfingers

Reviewed: Jul. 1, 2012
This recipe was fine, but I would've liked for the ladyfingers to rise more instead of spread out. They ended up only a little thicker than sugar cookies. It made 42 ladyfingers, enough for the tiramisu cheesecake on this website. Half I let bake for only 6 minutes; they stayed soft for surrounding the cheesecake. The other half I baked for 10 minutes, turned the oven off, and let them dry out. I used those for the crust. I added a pinch of salt and a tsp. of vanilla- even though their purpose was only to be soaked with coffee. Still, I'd prefer these any day over processed ones in a package!
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Fluffy Pancakes

Reviewed: Jul. 1, 2012
These tasted delicious! Instead of making the "sour milk," I just used plain milk and used all baking powder instead of baking soda. Next time I'll cut the butter in half because they were a bit too greasy.
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World's Best Lasagna

Reviewed: Jun. 27, 2012
When I took a bite of this, I knew it WAS the best lasagna ever. I used only 3/4 lb. sausage and less than the given amount of Parmesan, and I used noodles that don't require boiling. However, the top noodle was very stiff while the rest was extremely watery. Still, this recipe tastes fantastic! Every bit of seasoning is needed except for the parsley; I omitted that. The sauce is WONDERFUL, there was some leftover and I will be using it for pasta sauce.
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Displaying results 1-20 (of 108) reviews
 
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