ADoyle Recipe Reviews (Pg. 1) - Allrecipes.com (13277827)

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Mom's Zucchini Bread

Reviewed: Aug. 17, 2014
Followed reviews to sub in applesauce for half the oil, half brown sugar (instead of all white), and it took about 70 minutes in my oven. My 3 year old who is veggie-phobic ate about half the loaf in 2 days, and the other loaf went to a party where, once people found it, it was devoured instantly and the recipe was requested! I'd say that's a success!
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Banana Sour Cream Bread

Reviewed: Jul. 9, 2013
This is the recipe you are looking for. It's hands down the best banana bread you'll ever make. Everyone loves banana bread, but if you want one that stands out as the best everyone's had, this is it. I have a million other things to be doing right now, but just made a loaf for the hundredth time and decided to review it because it's that great. I don't always have sour cream, so that's the one thing that is tricky, and I also don't always have 6 ripe bananas, either! I have found that halving the recipe is fine (sometimes using 2 of the 3 orig. eggs). As for the raw center others speak of, use your judgment. If it looks raw, let it go a couple more minutes. This one doesn't dry out quickly like others-- it's really moist, rich and just the right amount of sweet. Sometimes I add whatever chopped nuts I have on hand to the top, and I always finish the top with a sprinkle of cinn/sugar. I have frozen the loaves as the recipe description suggests and they come out literally as good as a fresh loaf. But the only way that extra loaf will make it to the freezer is if no one else is around :) Seriously, this is a keeper.
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Banana Banana Bread

Reviewed: May 15, 2009
I followed the directions to a tee on this recipe, and it turned out quite differently than other banana breads I've made in the past. It had a nice, golden color and was crunchy on the outside, and was cooked throughout. However, my husband and I both noticed a subtle funny flavor. I am wondering if the real butter might have been the source, although I always use real butter when baking. Next time I make this recipe, I will try margarine just for kicks. I gave it 3 stars because it was a good banana bread, but definitely not a showstopper.
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Sopapilla Cheesecake

Reviewed: May 8, 2009
This recipe is awesome. I too wondered if it was too much butter, and because I was so freaked out, I reserved about 2 T of it (why bother at that point!). So I ended up using about 6T melted butter and all of the sugar/cinn mix (that seemed like a lot too) and it came out awesome. I didn't have any issues spreading the cream cheese when I beat it really well like others suggested. I am a big fan of cream cheese, and I wouldn't suggest doubling the filling. As long as you really whip it up, it's more than enough. Also, flour your rolling pin before you roll the dough out. Yum yum!
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Kentucky Butter Cake

Reviewed: May 7, 2009
I followed all of the directions including mixing all the ingredients at once, except that I doubled the sauce recipe as others suggested. My husband could not stand waiting for it to cool and insisted I turn the cake out warm. It was fine-- a couple little chunks left in the pan. We both made the mistake of taking huge pieces, and after about 2 full minutes of gorging, we both had to stop. It is really, really good, but really really dense, sweet, and filling. I'll make this one again, maybe as a birthday cake, or potluck dessert, because it will go a long way.
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Fabulous Football Dip

Reviewed: Mar. 5, 2009
A huge favorite of my husband & friends. Funny thing about this... women don't seem to be as keen... it kind of has the look of vomit (sorry, I know it's gross) but men absolutely love it, and my hubby's friends ask for it at every game or party. In fact, they go through double, sometimes triple batches. I keep it warm in the crockpot and serve with both Fritos scoops and Tostitos scoops.
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Four Cheese Macaroni

Reviewed: Mar. 5, 2009
This is the best macaroni and cheese recipe I've found. I used the eggs, but made sure to temper them first because I was afraid the other ingredients might cause them to scramble. I used large elbows, but next time I may use a sturdier pasta only because the large elbows kind of disintegrated once reheated. This is kind of an expensive mac and cheese recipe, but you won't be disappointed. One of the ways to cut the cost is to buy exactly the amount of cheese you need, by ordering 3 slices of each cheese at the deli, and then making confetti out of the slices so it's similar to shreds.
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