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Recipe Reviews 4 reviews
Pumpkin Bread IV
It is springy, moist and has a nice tender texture. I added 100 gram more pumpkin because the can of pumpkin I used is a 30 oz / 850 g can so I just threw it in. The canned pumpkin was sweeten so I used 600 gram of sugar instead of 800gram. It was still sweet, so I can't imagine using the full amount.

2 users found this review helpful
Reviewed On: Jan. 24, 2012
Banana Banana Bread
Before our family trip, we had too many eggs so I froze them beaten and poured into ice trays. 50 grams equals 1 egg without shell. I used the eggs in this recipe and added a touch of vegetable oil for good luck. I find that with the vegetable oil, it will keep the bread more moist for a day or so longer. This bread is amazing. Not because I am a good baker but the recipe is perfect. The bread is incredibly soft and the crust is not too thick. Very good recipe.

2 users found this review helpful
Reviewed On: Jun. 21, 2011
Shortbread Cookies II
I tried it with the cookie press and it required no refrigeration. Crisp, buttery, light! Perfection with such simple ingredients. Not floury at all like those recipes that call for icing or confectionery sugar. Bake till its pale but slightly brown on the edges. If its brown all around, even the slightest brown in the center it will start to have a burnt taste. Yielded 140 Wilton cookie press cookies.

0 users found this review helpful
Reviewed On: Dec. 24, 2010

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