Debra Recipe Reviews (Pg. 1) - Allrecipes.com (13634596)

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Raspberry and Almond Shortbread Thumbprints

Reviewed: Jun. 23, 2009
Tasted like rancid butter with overcooked raspberry jam. I made them exactly as the recipe called for, and was quite disappointed. They puffed nicely, didn't spread too much...Sigh. A waste of half a pound of butter.
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1 user found this review helpful

Strawberry Bread I

Reviewed: Jun. 11, 2009
Make some changes and you've got yourself a real winner. As is, it's so-so. Changes: Use frozen strawberries, 1 1/4 lbs. Allow the strawberries to thaw until mushy (Watch out, the bags tend to leak) and retain the juices. Smoosh or chop the strawberries into smaller pieces. Add smooshed strawberries AND juices and then mix as directed. Pour into two loaf pans; the recipe with the added goo really peaks if you put it in a square pan. With these corrections, it's a 5-star, really strawberry-ish strawberry bread.
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6 users found this review helpful

Chocolate Crinkles II

Reviewed: Jun. 11, 2009
I've always loved the cake mix version, but being out of cake mix, I decided to try my hand at homemade. I halved the batch and used melted margarine instead of oil. Much better flavor than cake mix chocolate crinkles-more chocolatey, more tender texture. Unfortunately, they were also a little dryer ont he edges, even with the middle remaining rather gooey. That's probably my fault for subbing margarine. Overall, a good cookies that will remain a favorite, even when I'm out of cake mix.
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To Die For Blueberry Muffins

Reviewed: Feb. 8, 2009
Too Sweet! The topping puts it over the top-and not in a good way. Leave the topping off for a wonderful muffin. I added about 1/4 cup of milk, to make the batter spoonable, and another 1/4 cup of blueberries, too, plus some almond flavoring. You can substitute up to 1/2 cup of whole wheat flour for regular in this recipe, with no noticeable texture difference. A very tender, crumbly muffin-the recipe just needs a few tweaks.
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1 user found this review helpful

 
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