Frenchie Recipe Reviews (Pg. 1) - Allrecipes.com (13518441)

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Beer Bread I

Reviewed: Oct. 6, 2012
Like Margaux below, I discovered by accident that the texture of the bread is better if I let the dough (or, more accurately, batter) sit before baking. I don't bother kneading since this falls into the category of a "quick bread", really. One can tweak with additions of shredded sharp cheddar and jalapenos and bake as muffins (adjust baking time accordingly) as a wonderful accompaniment to chili. Just fold in those extra ingredients after mixing the batter. Oh, must comment. This beer bread will make your kitchen smell heavenly while it's baking!
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Carrot Bars

Reviewed: Aug. 26, 2011
Lost this recipe during a move and am so grateful for Kathy's submission. Tried and true. Moist and tasty. Quick and easy. What a Godsend to forego the grating of fresh carrots, scraping one's knuckles, et cetera. I top with classic cream cheese icing. A pecan half atop each carrot bar makes a lovely, professional looking garnish. Merci beaucoups, Kathy!
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Nanna's Banana Bread

Reviewed: Jul. 14, 2011
Oh my goodness! This is now my favorite. Nice and tasty and moist!!! I omimited the cinnamon and used the entire zest of a very large lemon instead--to brighten the flavor. Wet batter that results in moist mini muffins, which took 25 minutes to bake. Oh, used 3/4 C chopped pecans and topped each mini muffin with a pecan half. Yield? 48 - 60 mini muffins. A crowd pleaser. Husband's coworkers went crazy over these. Also good with orange zest in place of lemon zest. Or add almond extract rather than vanilla and top with whole almonds. Bottom line? I have found "my" banana bread recipe! Thank you, Nanna Towgood and Granddaughter Towgood for sharing. That's what it's all about. Now Nanna lives on in the hearts and mouths and stomaches of dozens of new admirers. God bless her--and you, too!
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Banana Banana Bread

Reviewed: Jul. 14, 2011
This is the banana bread I remember from my youth. Flavorful and substantial in texture while still being moist. I long ago started adding grated lemon rind to the batter to brighten the flavor. When I bake this in a ring mold, I drizzle a homemade glaze or white icing over it made from the usual powdered sugar, melted butter and lemon juice to reinforce the lemon flavor or I add grated orange rind to the glaze/icing. Like banana flavor but always enhance it!
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Chocolate Walnut Bars

Reviewed: Jan. 31, 2010
Made only the crust (with pecans rather than walnuts) and, after baking the crust as directed, topped with a traditional brownie mix. My Sunday school kids loved these "Butter Crust Brownies!" Used real butter for the crust and the aroma while the crust was baking was heavenly. I made a triple batch of the crust and pressed it into a pan that is larger than the usual 9 x 13. It's what I call a lasagne pan. The resulting crust was a nice foundation for a classic brownie. A little crunchy and a lot buttery! The perfect counterpoint to the Duncan Hines Chewy Fudge brownie mix. Needed something totally different to jazz up a brownie mix and just knew this addition would be a hit! A huge merci beaucoups to the person who developed/submitted the walnut bar recipe. He/she inspired me! God's blessings to all of you, Frenchie in the Beautiful Bluegrass
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Basic Corn Muffins

Reviewed: Nov. 14, 2009
A classic muffin! I added a teaspoon of allspice to give them a Jamaican twist. Huge hit with my 6th Grade Sunday School kids. Thank you for providing a replacement for the recipe I lost.
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