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Banana Oat Muffins

Reviewed: Feb. 6, 2015
Ok for breakfast - not too sweet. If you substitute applesauce for the oil like I did, be sure to spray your pan/cupcake papers. Mine were very difficult to peel away from the wrappers. UPDATE: I froze about half of these after being less than excited about them. Pulled them out of the freezer the other day to try them again. TOASTED, AND TOPPED WITH NUTELLA, these were sooo much better! Granted, that probably takes away some of the "healthy" factor, but they were delicious.
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 14, 2014
This recipe is a great jumping off point and is very forgiving - especially for people like me who don't always check to make sure I have all of the ingredients on hand before I start baking. Don't have enough oil? Use melted butter or applesauce. Only one cup of white sugar left? Substitute brown for the rest. I used a combo of oil and melted butter and 1 1/2 cups white sugar with 1 cup of brown sugar. I doubled the cinnamon and ginger because we like a lot of spice.
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Apple Strudel Muffins

Reviewed: Sep. 18, 2014
I subbed half of the butter (which I melted) for unsweetened applesauce, and added 2 tsp. cinnamon, 1/2 tsp. nutmeg and 1/4 tsp. allspice. I forgot to make the topping, but they still turned out great! I'll definitely make these again.
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Oatmeal Raisin Cookies IV

Reviewed: Jul. 20, 2014
Great, with modifications! I add an extra egg yolk (tried it once with a whole egg, and felt they were just a tiny bit too soft. Just the yolk does the trick for me). I also used one tsp of baking powder with 1 tsp of baking soda, 2 tsp of cinnamon and 1/2 tsp each of allspice and cloves.
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Cranberry Sauce

Reviewed: Dec. 21, 2013
Everyone loved this at Thanksgiving, and it was very easy. I added a small amount of freshly grated orange peel. It thickened up nicely, in fact I may have let it thicken too much before taking it off the stove - it sets up even more when it cools.
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Iced Pumpkin Cookies

Reviewed: Sep. 4, 2013
Here's a tip for smoother tops and a more even bake. Dip your fingers in water so they're just barely wet (you don't want puddles on your cookies) and slightly flatten the blobs of cookie dough before you put them in the oven. I tried using the back of a spoon, a glass sprayed with cooking spray, etc. but water worked the best. This gives them a nice, smooth appearance and they aren't as "domed" looking. I added an extra half teaspoon of cinnamon and a teaspoon of pumpkin pie spice because I like a lot of spice in my pumpkin. I think I could have added even more! I made a cinnamon cream cheese frosting and these were delicious.
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Fluffy Cake Doughnuts

Reviewed: Aug. 31, 2013
I used "sour" milk and decided to omit the cinnamon and nutmeg after making one batch with and one without. Since I was making mini donuts, I followed others advice and baked at 400 for just 5 minutes. They will not look brown at all, but as long as they spring back when touched they are done. I'll use this recipe again!
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Never Fail Biscuits

Reviewed: Aug. 26, 2013
Quick and easy, with nice flavor. I did add an extra tsp of sugar, because I like my biscuits a bit sweeter, but you couldn't really taste any sweetness. I'll definitely use this recipe again.
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Salsa Chicken

Reviewed: Aug. 26, 2013
Super easy way to have Mexican for dinner, and the leftovers made for quick and easy tacos.
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Fluffy Pancakes

Reviewed: Aug. 10, 2013
By some twist of fate I was out of pancake mix but did have vinegar in the pantry, so I made these "faux" buttermilk pancakes. They turned out great! I don't think I'll ever go back to pancake mix. The only adjustment I made was to add about a tsp of vanilla. I will double the recipe next time, as I only got about 9 smallish pancakes out of this. Update: I've tried doubling this recipe in order to have leftovers, and they are definitely better when fresh. They lose that wonderfully light, fluffy texture after being reheated. I'll probably stick with making them fresh.
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Easy Pancakes

Reviewed: Apr. 30, 2013
I made this recipe as written (2 tsp baking powder + 1 tsp salt) and felt like it was way too salty.
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Easy Granola Bars

Reviewed: Feb. 7, 2013
Quick and easy, and tastes great! I didn't do any nuts or anything else with salt, so I added a tsp. I also added a bit of ground flax seed to make them "healthy" (ahem) and a cup of rice krispies to make them more like the store-bought variety so my kids would eat them. Used a jelly roll pan and parchment paper and they came out perfectly. Update: I made these again the other day and underbaked them a little (18 min). It's been three days, and they are still soft and chewy. I just have them in a zip lock bag.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jan. 22, 2013
I was impressed that these stayed soft - even the next day! Good flavor (with the addition of 1 tsp. salt) but a little thick/dense for me. I will likely make these again and try flattening them a bit before baking to make a thinner cookie.
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Eggnog Fudge

Reviewed: Dec. 18, 2012
Cut sugar to 2 cups, use a 9x9 pan, and USE A CANDY THERMOMETER to get the mixture up to about 238 degrees (Farenheit) before adding the white chocolate and butter. Note that another review says 138, which must be a typo, as the soft ball stage needed for fudge is 235 - 240 degrees. It took a while for my white chocolate chips to melt, so I kept the pan on the warm burner to help. Took a few minutes of stirring, but they finally melted, and the fudge turned out beautifully. I did a light dusting of nutmeg over the top and it looks and tastes great! Next time I may add a touch more cinnamon and nutmeg, but I think it depends on how "pre-spiced" your eggnog is.
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Banana Bread with Oat-Streusel Topping

Reviewed: Oct. 17, 2012
I had already started making my banana bread using a different recipe when I found this one, but I borrowed the streusel topping idea and it was great! I don't think I'll ever make banana bread or banana muffins without it again!
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Cathy's Banana Bread

Reviewed: Oct. 17, 2012
I've been wanting to try a sour cream banana bread for a while to see how it compares to my regular recipe, which uses oil. It was good, but not great enough to deter me from my go-to recipe. Since sour cream isn't something I keep on hand (like oil), I'll probably stick with my regular recipe.
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Pizza Dough I

Reviewed: Sep. 10, 2012
Great easy, basic dough. We always turn our oven up as high as it will go (500) and let it preheat for like 30 min for homemade pizza crusts. Spread a little cornmeal on the pizza pan before you put the dough on, pre-bake for 10 min or so, and then top and bake just a little longer until the cheese is melty. It'll only take a few minutes, and you'll have a nice, crispy crust!
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Banana Cake VIII

Reviewed: Sep. 10, 2012
I used a cream cheese frosting instead of the chocolate chip/nut topping and it was absolutely delicious. I did add a little cinnamon and nutmeg. Great way to use up old bananas. I'll definitely make this again.
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Oatmeal Carmelitas

Reviewed: Sep. 10, 2012
My new favorite bar cookie. So easy, and so quick. I agree with others that they're even better the 2nd day. I usually have all of the ingredients on hand, so I'm sure I'll be making these often!
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