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Applesauce Cookies II

Reviewed: Nov. 20, 2011
I used stick margarine instead of shortening, homemade cinnamon applesauce, and 1/4 tsp. each of ground ginger and allspice instead of the listed spices. I omitted the nuts and raisins. I used an ice cream scoop and baked for 17 minutes. I got 26 moist, delicious cookies. This is the best applesauce cookie recipe I have tried.
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Peanut Butter Molasses Cookies

Reviewed: Mar. 26, 2009
I used 1/2 cup honey instead of the sugar and 1/2 cup molasses instead of 1/4 each of honey and molasses. I also used 1/2 cup wheat flour for part of the flour. I didn't have all the spices, so I used 1 tablespoon cinnamon (I like to taste my spice). I also used margarine instead of butter. I'm at high altitude and these came out very thin and flexible, or if I cooked them longer, crispy. I hardly tasted the peanut butter. I think these are a great tasting spice cookie.
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4 users found this review helpful

Olive Cheese Nuggets

Reviewed: Nov. 6, 2011
I used this as a base to use up some chopped green olives and pimentos. I used stick margarine and instead of melting it completely, put it in the microwave for 30 seconds. Instead of paprika, I used 1 tsp. chili powder, a shake or two of red pepper flakes, and 1 tsp. of Worcestershire sauce. I mixed in 3/4 cup drained chopped green olives, rolled the dough into small balls (like making cookies), and baked for 10 minutes. The dough is a bit crumbly and dry, but I like the baked balls. They aren't very spicy hot, but each one has a slightly different dominant flavor. I do think they taste better and crumble less after cooling, though.
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Streusel Coffee Cake Mix

Reviewed: Nov. 21, 2010
When I made this, I didn't have baking powder, so I made the recipe as printed, but when I baked it, I used 1 cup mix and 1 cup baking mix (Bisquick, etc.). It turned out fine. I didn't think the topping tasted like anything but flour (I didn't use nuts), so the second time I made this, I made a topping of only butter, white sugar (didn't have brown sugar or nutmeg), and cinnamon. I liked this sweeter topping much better.
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Sweet Potato Pudding

Reviewed: Nov. 26, 2010
I was looking for a recipe to imitate what I had as a child where the sides were crunchy and the pudding was thick enough to hold in one's hand, like a brownie. This wasn't it, but it was still good. I didn't have juice so I used 1 cup water and 1 tablespoon orange extract. I also used 1 tablespoon vanilla because I like to taste my flavors. This was a good dish served warm, alone or with whipped topping.
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Peanut Butter Cookies IV

Reviewed: Mar. 10, 2009
I made these at high altitude and had to use tub margarine instead of butter. After about 10 minutes they were thin (about 1/8 inch) and easy to roll/fold (they didn't harden as they cooled, so no fancy cookie making with the soft ones). A few minutes more and they were crispy, but not burned.
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