lochjess Recipe Reviews (Pg. 1) - Allrecipes.com (13679827)

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Easy Morning Glory Muffins

Reviewed: Jun. 10, 2014
Delicious! Cut sugar by 1/2 cup, will probably cut more out next time. Left out the coconut (none in the house). Muffins taste amazing and make the kitchen smell SO good! Next time I will probably buy shredded carrots and sub in some applesauce for some of the oil. Made them again and changed even more! Subbed out half of the oil for pureed pumpkin, and used up a couple of overripe pears instead of an apple. Delicious!
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Big Soft Ginger Cookies

Reviewed: Dec. 11, 2013
I see why these are so highly rated! I used half whole wheat flour, and also substituted brown sugar for half of the sugar. Delicious!
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Whole Wheat, Oatmeal, and Banana Pancakes

Reviewed: Nov. 17, 2013
Followed the recipe (except the milk powder and grinding the oats completely down). The pancakes tasted good, but they were really huge and kind of heavy. For this recipe to make twelve pancakes, those pancakes must be pretty big. I might make these again and just halve the recipe, or I'll stick to my previous recipe which my husband and I can actually finish over breakfast.
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Butternut Squash Risotto

Reviewed: Sep. 1, 2013
This was my first time making risotto and it tasted delicious! I didn't have arborio rice, but I threw in the rice that I did have in the house: half a cup of white rice and half a cup of quick-cooking brown rice, and it turned out fine. I didn't end up using all of the stock, but the risotto was still creamy. I also omitted the parmesan. Will definitely make again!
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Lemon Zucchini Bread

Reviewed: May 12, 2013
Moist and delicious. I used a half-and-half mix of whole wheat flour and white flour and it tastes great! Next time I think I'll try brown sugar instead of white.
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Lemon Bread

Reviewed: Jan. 12, 2013
I've made this bread a few times and it is always delicious. This time I cut the sugar down to 2/3 cup and substituted canola oil for shortening. I used orange extract, orange zest, and craisins. Delicious!
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Potato Latkes I

Reviewed: Dec. 8, 2012
I made these Latkes with regular white potatoes (it took 3 potatoes to get 2 cups shredded). Followed the directions to a T, though strained the potatoes in a mesh sieve since I don't have any cheesecloth in the house. Fried in canola oil. As promised, delicious, crispy on the outside, tender on the inside! Will make again!
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Cranberry Nut Granola Bars

Reviewed: Sep. 9, 2012
I keep making these over and over again! The most recent incarnation was 1 3/4 cups of old fashioned oats, 1 cup roasted sunflower seeds, 1/2 cup almonds, 1/2 cup craisins, and 1 1/2 cup rice crispies. I also line the parchment paper with rice crispies to make the bottoms even less sticky. I've been making different versions of these bars for almost 6 months and have had nothing but positive reviews from people who have tried them. Excellent recipe!
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Biscotti

Reviewed: Aug. 31, 2012
Very good! I made these after a different biscotti recipe (from a cookbook) left me disappointed. I cut the sugar to 3/4 cup, and substituted lemon extract for anise extract. I also adjusted the baking times a bit for my temperamental oven. Following the advice of other reviewers, I kept my hands moistened when shaping the dough. These are very easy, simple biscotti and I hope to make them again!
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Janet's Rich Banana Bread

Reviewed: May 15, 2012
Really delicious and moist! I tend to make changes to all recipes, but the changes to this weren't major. I used oil instead of butter, and substituted 3/4 cup of a white sugar/brown sugar combination for the 1 cup of white sugar. I also used plain yogurt instead of sour cream. My oven is tiny and temperamental, so I cooked it for only 45-50 minutes at 350F. Came out incredible!
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Chocolate Cookies

Reviewed: Apr. 27, 2012
Delicious! I was out of brown sugar so I used sucanat mixed with regular sugar, and cut the total sugar down to 3/4 cup. I also used plain yogurt instead of buttermilk and oil instead of shortnening. Finally, I was low on flour, so I used 1 1/4 cups white, and 1/4 cup whole wheat. The texture of the cookies was silky and thick, and they baked beautifully into cakey cookies. Not too chocolatey, which I liked a lot, and the walnuts were a great addition. I will definitely make these again!
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Dilled Sole with Almonds

Reviewed: Jan. 21, 2012
I made this with flounder fillets, since that was what I had in the freezer. They didn't cook well on the stovetop, so I baked them in the oven for 15-ish minutes at 350 F. End result was delicious!
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Blueberry Oat Cookies

Reviewed: Aug. 12, 2011
Straight out of the oven, these are the best cookies you will ever taste! I used a scant half cup of canola oil instead of butter and cut the sugar down to 3/4 cup. They were still a little sweet for me (I usually cut the sugar in half when I cook), but the texture is PERFECT. I used freshly picked blueberries from a nearby farm. I might have to go pick more so that I can make these again!
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Gingerbread Scones

Reviewed: Apr. 29, 2011
Delicious! I used a whole egg for the scone, instead of using the white for the wash, and substituted canola oil for butter. I also threw in some grated candied ginger and chopped dried apples. This was moist and delicious.
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Waldorf Salad II

Reviewed: Mar. 13, 2011
very good, despite buying the wrong kind of walnuts.
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Simple Scones

Reviewed: Feb. 27, 2011
I wish I could give this more stars because it was amazing! I did make some notable changes (to make it healthier and based on what I had in the house)--I used oil instead of butter, plain yogurt instead of sour cream, and dried apricots instead of raisins. I also threw in a dash of lemon extract. My only problem was they took around twice as long to bake. This will be a great breakfast tomorrow morning!
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Iced Pumpkin Cookies

Reviewed: Jan. 4, 2011
Excellent cookies! My fiance loved them! My only issues were that I wished the pumpkin taste was stringer (I'll probably add more pumpkin next time), and that the cookies hardened/became stale very quickly. When I baked them on Friday they were moist and cakelike, but by Saturday night they were kind of dry.
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Cranberry Swirl Coffee Cake

Reviewed: Dec. 2, 2010
I made a few minor changes and it was delicious! I used 3/4 cup sugar, vanilla extract (I didn't have almond), and I made it in an 8x8 square pan. I think I added a little bit extra cranberry sauce and I'm glad I did! It might have been easier for me to make in a tube pan but it was delicious nonetheless.
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Amish Bread

Reviewed: Nov. 11, 2010
I used this recipe to make challah bread for my vegan roommate. I adapted it a little so it would be more similar to the challah I usually make--I substituted honey for sugar and used a combination of whole wheat and white flour. This bread was delicious and moist. Thank you for giving me a vegan alternative to my normal bread recipe!
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Pizza Dough I

Reviewed: Nov. 10, 2010
This is my go-to pizza dough recipe. Over the years I've altered it slightly--I use olive oil instead of vegetable oil, sometimes use a half-whole-wheat flour mix, and add garlic powder, basil, or rosemary to the dough for extra flavor. This recipe is a great basic dough recipe that is easy to customize to fit your tastes.
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