Margy Recipe Reviews (Pg. 1) - Allrecipes.com (13534251)

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Margy

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Mom's Buttermilk Pancakes

Reviewed: Aug. 23, 2013
I love salt, but oh man is this pancake recipe SALTY. I had to double the rest of the ingredients just to balance it out! The pancakes were delicious after that change.
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Photo by Margy

Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Oct. 2, 2012
Needs more peanut butter!! The pb flavor didn't come through very well with only 1/2 cup. Five stars if not for that! The cookies are wonderfully soft and chewy!
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Cornbread Pancakes

Reviewed: Sep. 6, 2012
Mmm, delicious and fluffy pancakes! Cures the cornbread craving if you're like me and too lazy to wait for cornbread to bake! I ran out of buttermilk so used about 1 cup buttermilk and 1/4 whipping cream, and I also used corn flour instead of cornmeal. Not much difference in flavor, but it has a finer texture.
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Photo by Margy

Sweet Corn Bread

Reviewed: Feb. 19, 2012
This is delicious! 1/4 cup sugar was enough for a lightly sweet cornbread, which I thought was perfect because I prefer cornbread and not corncake. I subbed 0% plain Greek yogurt for the sour cream...it is much healthier and serves the same purpose.
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5 users found this review helpful
Photo by Margy

Apple Squares

Reviewed: Sep. 19, 2010
Very tasty! I doubled the recipe and used a 9x13 pan, but changed the sugar ratio to 1 cup brown sugar and 1/2 cup white. Also used 1/2 wheat flour and 2 large Granny Smith apples and a bit of applesauce. The result was a bit crumbly, but that was probably because of my flour change. My only complaint is that the taste didn't have enough of that apple "zing." The original topping ration is plenty even for a double batch.
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Coffee Date Bread

Reviewed: Sep. 12, 2010
Tasty! I made a few changes to "healthify" it. I used 1/3 cup brown sugar (I wanted it to be bread rather than cake), 1/4 cup applesauce in place of butter, raisins instead of dates, 3/4 cup whole wheat flour and 1/4 cup white flour, and added in a drizzle of honey and lots of ginger, cinnamon, nutmeg, and other "gingerbread" spices to taste. The result was delightfully gingerbready! Next time I will leave it in for less than an hour so it is a little less dry, and use less salt.
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Photo by Margy

Pumpkin Oatmeal

Reviewed: Jan. 1, 2010
I love this recipe. My suggestions: 1. Use vanilla soy milk. It adds a nice mild sweetness, which makes it delicious but not overwhelmingly sweet. 2. Add a lot of pumpkin pie spice and cinnamon. 3. Top with whipped cream!
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Pfeffernusse Cookies

Reviewed: Dec. 21, 2009
These turned out beautifully. The dough makes a lot of little cookies, and it takes some time to roll out the dough and bake all of it. I got closer to 6 dozen than 3 dozen. They get even better as they age.
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Brownie Biscotti

Reviewed: Dec. 21, 2009
Very delicious!! It was a little crumbly when cutting the logs into slices, but I probably should have let it cool more first. I didn't mind though, since then I had a good excuse to eat the parts that broke off!
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Mom's Zucchini Bread

Reviewed: Aug. 14, 2009
This was pretty good, although not as good as the reviews made it sound. A bit too oily for my taste, so next time I will try it with all applesauce in place of the oil.
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Zucchini Brownies

Reviewed: Aug. 14, 2009
Agree that it is more like a very moist cake than a brownie...but still very good! Omitted the frosting and nuts and used yogurt butter instead of oil; still good, but would have been better with the frosting for a more powerful chocolate taste. Everyone loved the texture and moistness. Next time we want to make a layer cake out of it with chocolate chips in the batter and a peanut butter frosting!
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Black Bean Brownies

Reviewed: Jul. 14, 2009
Awesome for a healthy brownie!!! Definitely takes care of a craving. Some adjustments I made: 1/2 cup vanilla yogurt in place of oil, 2/3 cup sugar, and 1/3 cup cocoa, extra vanilla extract, 3 tsps coffee, a few drops of mint extract, and powdered sugar on top. A very silky and moist brownie, but so much as to be a bit wet and doesn't hold together very well. I personally liked it that way, but next time I will try it with the baking powder to make it more dry and cake-like. The mint extract was a great addition. If you're like me and are health-conscious but tend eat half the pan, this is a good one to make at only 146 cals per 1/8 pan and lots of protein and fiber.
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Black Bean Vegetable Soup

Reviewed: Jul. 10, 2009
Wonderful flavor and very filling. Serve with a hearty bread!
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Anadama Bread

Reviewed: Jul. 10, 2009
Great bread! Delicious with a bit of butter alongside a bowl of soup. I used half whole wheat flour and it turned out well.
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Apple, Carrot, Or Zucchini Cake

Reviewed: Jul. 10, 2009
Extremely moist and delicious! I made some adjustments to make it even healthier. I used 2 cups carrots and 2 cups apple, all whole wheat flour, brown sugar instead of white (only one cup, still very sweet), .5 cup walnuts, .5 cup raisins, and yogurt instead of oil. If made with all apples, .5 cup sugar would probably be plenty. Great with brown or powdered sugar sprinkled on top. I will be making this often!
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