wyualice Recipe Reviews (Pg. 1) - Allrecipes.com (13186411)

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Bread Pudding II

Reviewed: Oct. 19, 2012
Delicious even without vanilla (I forgot!) Used stale Italian bread from Costco's bakery. Upped the butter to 1/2 stick (melted in the milk in microwave). Cut the sugar to 1/2 cup -- already plenty sweet to me. Added a chopped gala apple that had been sitting in my fridge for ages. Done in only 1/2 hour on the convection bake setting in my oven. Will make this again and again.
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Favorite Old Fashioned Gingerbread

Reviewed: Apr. 25, 2010
Not bad! I doubled the spices. Used 1/2 butter and 1/2 olive oil. Increased recipe from 12 servings to 16 servings to better fit my 13x9 inch pan, which was ready in 30 mins baking time at 350 degrees. However, I will continue searching for a recipe for a deeper, denser, chewier Gingerbread, like Dancing Deer's Dark Gingerbread sold in Wholefoods (the best gingerbread that I have ever eaten). This recipe doesn't make a gingerbread like Dancing Deer's.
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Cathy's Banana Bread

Reviewed: Apr. 28, 2009
I used more bananas than recipe specified (3 bananas - one extremely ripe with skin blackened and two moderately ripe) and less sugar (2/3 cup sugar 1/3 cup Splenda). I didn't have any vanilla extract on hand so I didn't use any. Other than that, I followed the recipe as written and it came out absolutely perfect in only 30 mins of baking in a bundt pan. Splenda tends to shorten the baking time from what I've seen so I'm glad I checked it after 30 mins because it was perfectly cooked at that point.
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Souvlaki

Reviewed: Dec. 24, 2008
A superb recipe! In the 5 or 6 years since I discovered it, I have used this recipe to marinate everything from pork chops to boneless chicken thighs ... all really delicious and easy.
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Surprise Banana Cake

Reviewed: Dec. 24, 2008
Great cake and super easy. Regular all purpose flour worked fine. I made this today exactly as written except that in addition to the 1 tsp baking soda, I added 1 tsp baking powder. I'm out of vanilla extract so I used a splash of Torani vanilla syrup. To save a bit of calories, I used 2/3 c. regular sugar and 1/3 c. Splenda. I cooked it at 350F, not 375F, and it was done in around 25 mins. If I had put it in at 375F for 30 mins per the instructions, I suspect the cake would be overcooked.
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