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Banana Muffins II

Reviewed: Dec. 13, 2009
These were great! I followed the advice of others and added some cake spice (cinnamon and such) and I cut back on the white sugar to 1/2 cup plus 1/8 cup. I also added a bit of vanilla. I only had two bananas so I had to add almost two tablespoons of milk to get the batter the right consistancy. I baked these in mini muffin tins for about 13 minutes. They are yummy!
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Pumpkin Cheesecake II

Reviewed: Dec. 13, 2009
Cheesecake is not easy but it's worth it with this recipe. I did the water bath and I triple wrapped my springform pan with foil so the water wouldn't creep in. The first time I made this recipe it was perfect (except the water creeping in and making my crust soggy, hence the three layers of foil the second time). The second time I added made the crust thicker (extra butter and extra graham crumbs) but had a harder time getting it off the pan. I also had to cook it a bit longer (15 minutes) and was worried about it setting. However I find it extremely helpful to leave the cake in the pan (out of the water bath) in the oven with the door closed for an hour and a half when it's done baking. Then it sat on the counter for an hour cooling and then finally I moved it in the fridge. I got great comments about this cake and I'll definitely keep making it!
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Pineapple Coconut Zucchini Bread

Reviewed: Sep. 4, 2009
Wow! This was great. Squeeze the water out of the zucchini and press some of the juice out of the pineapple. I did half vanilla extract and half coconut extract and it was delish! If you're using a Pampered Chef mini loaf pan, I baked it for about 35 minutes.
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