kristinafit Recipe Reviews (Pg. 1) - Allrecipes.com (13703652)

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Old-Fashioned Lemonade

Reviewed: May 29, 2014
I just tried it, it was great, not a sweet lemonaide like the packaged stuff. So you taste lemon. I used my jouce fountainband added tge addition of fresh strawberry jouce.
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Good Old Fashioned Pancakes

Reviewed: Jan. 1, 2010
Great Recipe. I added Wheat germ and vanilla. I also added chocolate chips. I was out of milk so I used cream, but it was still good.
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Pumpkin Cake I

Reviewed: Nov. 24, 2009
Great recipe; I made it about three times and each time it was delicious! I did not make any changes, except I used fresh pumpkin instead of canned (only because I had them) and I don't think that made too much of a difference. Also, the second time I made it I added raisins, and that was good too. I think the recipes is fairly healthy so I did not think it was necessary to eliminate sugar or oil. The whole wheat flour idea sounds good, but my family probably would not go for that. It had the perfect amount of spices; I find with pumpkin, carrot and zuchinni cake recipes it is often hard to find one with enough spices and many are bland; it is the spices that really make it. Often I find myself adding spices just to make it taste good and sometimes others cannot handle the amount I put. However, I did not need to add any spices and we all liked it! I added powdered sugar like the recipes said and that really added the sweetness.
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Best Carrot Cake Ever

Reviewed: Nov. 19, 2009
Great recipe! It has the perfect amount of sweetness, not too fattening; it was moist and tastey. I added an extra tbsp of cinnamon, a half tsp of nutmeg, ginger and cloves and a pinch of pumpkin pie spice. I'm sure it would have been great without it but the extra spices gave it something. I added walnuts instead because I had them. I put it in a bunt pan cause it is nicer, and added powdered sugar insted of frosting the first tiem, because my family does not like creamed cheese frosting that much, and they could do without the extra calories. I also made it again with the frosting for a party to make it more glamorous, but nobody really liked it much with that frosting. But I think the frosting would be good perhaps if you were making it for children because they like the extra sweetness.
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Iced Pumpkin Cookies

Reviewed: Nov. 16, 2009
I tried this recipe twice; it is a good recipe, but the cookies are soft and have a cake like texture. If you want a harder texture, then you wont like this recipe. I tried it with fresh pumpkin, because I had a little left over from something else I made (I wouldn't have made them otherwise) but I don't think that would have made a difference. I put half with chocolate chips so my friend who is not a pumpkin person would eat it, but it tasted better without. My father who is very traditional, did like them, but preferred the pie and cakes I made with pumpkin. I did not use the frosting because I think they are sweet enough without them, especially if you put chips. You must remember to grease the pan. I know that sounds obvious, but the first time I made it, I tried the first batch without greasing the pan, not noticing the recipe said to grease it. I had to throw the whole first batch out. I am used to making toll house cookie recipes which contain a little more fat, so you don't need to grease the pan. This recipe only calls for a half a stick of butter and really does not have a lot of fat, content, so the cookies really stick if you don't grease it. All in all, it is a great recipe, as long as you follow the instructions carefully.
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Mom's Zucchini Bread

Reviewed: Jul. 11, 2008
I just made this zucchini bread today and had possitive results. Although nobody tasted it yet today, I have used this recipe in the past and other loved it. I replaced vegetable oil with REAL BUTTER. It has about the SAME CALORIES and FAT grams; (no trans fats, some saturated fat, I believe it's fine if eaten in moderation). But you might not think there is even a difference. Also, as one reviewer did, I replaced two cups of white sugar with brown.
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