Eternal_Howl Recipe Reviews (Pg. 1) - Allrecipes.com (14393961)

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Mom's Zucchini Bread

Reviewed: Sep. 4, 2012
I made this as the recipe specified, without add-ons and changes. The only modification I made was to the cook time. I had one loaf tin measuring about 10 x 5 inch and had enough left over for 3 texas style muffins. I baked this for my husband as he loves zuccini bread. I will give you his take on it. He thinks it was nice, a little more moist than he expected (I cooked the loaf for 60 minutes to ensure it cooked through) and he thinks it needs more walnuts and more zuccini. He LOVES walnuts. He found this recipe to be a bit more like a cake (bit heavier) and less like the style of zuccini bread he is used to.
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Baked Corn Casserole

Reviewed: Aug. 20, 2012
This is very tasty, and I did give it five stars, but it's definitely better as a side dish, or even a dip. It's very creamy. Because it was a casserole, I guess I figured it would be good as a main dish, but it's a tad sweet to have too much.
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To Die For Blueberry Muffins

Reviewed: Aug. 20, 2012
I tried this recipe, but only had frozen blueberries on hand and another person had suggested baking at 325F because of this, so I did that. I baked them for about 40-45 minutes, until they looked done. I also switched out the white sugar for brown on the topping. I wasn't able to "sprinkle" as was suggested in directions, but basically dolloped the topping on and worried it would be hideous. I used to work in a bakery that made the best muffins, so was a bit dubious, but the recipe is terrific. With this recipe, it yielded 5 texas muffins. I also had concerns about the muffins cooking properly, as blueberry muffins are notorious for not cooking right through, so I ensured they were lightly browned on top, stuck a tooth pick in and was satisfied. My husband will like these (he's been nagging me to make blueberry muffins for ages).
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