Nancy Anne Recipe Reviews (Pg. 1) - Allrecipes.com (14461093)

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Strawberry Spice Loaf

Reviewed: May 5, 2014
Twenty-two years ago I typed out a recipe for strawberry bread that I never used. Today I had 16 ounces of fresh strawberries I feared wouldn't last much longer. I decided it was finally time to give the recipe a whirl. (What can I say? I'm not the fastest draw in the land.) When I mixed it up it looked too heavy to me AND my twenty-two-year-old recipe mentioned mixing in cinnamon, which was not listed in the ingredients. Fortunately, I came across this recipe. It's exactly the same, except the recipe I was using called for 3 eggs, versus 4 here. Since I had already mixed my bread, I thought it too late to add another egg, so left that alone. Not only did this recipe tell me how much cinnamon to use and that the consistency of what I had mixed was right, but from the comments I was able to deduce that I needed to add a bit (1/3 C) of applesauce to make up for the fact that my fresh berries weren't as juicy as thawed frozen would be, and that 1 teaspoon of vanilla was also in order. By the end of my venture 22 years in the making, I turned out 4 beautiful mini-loaves (45 minute bake time) that my teens were just loving when they came home from school! Thank you so much!
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Photo by Nancy Anne

Strawberry Spice Loaf

Reviewed: May 5, 2014
Twenty-two years ago I typed out a recipe for strawberry bread that I never used. Today I had 16 ounces of fresh strawberries I feared wouldn't last much longer. I decided it was finally time to give the recipe a whirl. (What can I say? I'm not the fastest draw in the land.) When I mixed it up it looked too heavy to me AND my twenty-two-year-old recipe mentioned mixing in cinnamon, which was not listed in the ingredients. Fortunately, I came across this recipe. It's exactly the same, except the recipe I was using called for 3 eggs, versus 4 here. Since I had already mixed my bread, I thought it too late to add another egg, so left that alone. Not only did this recipe tell me how much cinnamon to use and that the consistency of what I had mixed was right, but from the comments I was able to deduce that I needed to add a bit (1/3 C) of applesauce to make up for the fact that my fresh berries weren't as juicy as thawed frozen would be, and that 1 teaspoon of vanilla was also in order. By the end of my venture 22 years in the making, I turned out 4 beautiful mini-loaves (45 minute bake time) that my teens were just loving when they came home from school! Thank you so much!
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Sandy's Casserole

Reviewed: Mar. 26, 2014
Following the advice of prior reviewers and wanting to make this as healthy and protein rich as possible, I made the following changes: I used whole-grain macaroni, two 12-ounce cans of chicken breast, low fat cheese, and skim milk. I also added 2 cloves of chopped garlic and a teaspoon of dried sage. Then I took the suggestion of those who used the foil and covered it for the first 30 minutes of cooking. At that point I removed the foil, stirred it, and put it into the oven to finish cooking for another 15 minutes. Absolutely wonderful and a keeper! Thanks for a great recipe!
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Paul's Pumpkin Bars

Reviewed: Feb. 23, 2014
I know a lot of people made changes, but we thought this was great as-is. It's more of the way dessert was intended to be at it's inception: A reasonably sized, sweet treat. Not enough size for a meal in and of itself! Having said that, I think this would work very well for a jelly-roll style cake, using the same icing in the recipe.
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Cheeseburger Soup

Reviewed: Jan. 21, 2014
Delicious and flavorful.
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Leek Soup

Reviewed: Jan. 21, 2014
Healthy and satisfying!
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Cinnamon Swirl Protein Bars

Reviewed: Jan. 21, 2014
Yummy stuff that won't leave you feeling guilty.
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Buttermilk Oatmeal Muffins

Reviewed: Dec. 5, 2013
Delicious- Not too sweet, just like a muffin should be. I used regular old-fashioned (long-cooking) oats and increased the buttermilk to 2 1/2 cups. Worked great!
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Buttermilk Oatmeal Muffins

Reviewed: Dec. 5, 2013
I used old-fashioned oats and increased the buttermilk to 2 1/2 cups since they tend to soak up more liquid than the quick. I also doubled the cinnamon, but that's just because I am a cinnamon addict. They were really good and even my teen daughter liked them!
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Amazing Whole Wheat Pizza Crust

Reviewed: Feb. 21, 2013
This was very, very good. I made my dough in the bread machine, with the wet ingredients on bottom. I put the salt in before the flour to keep it away from the yeast, which was bread machine yeast. After a couple of attempts I finally omitted the white flour and used 3 1/4 Cups whole-wheat flour, to make it truly "whole wheat". I also followed the suggestions I read below to bake at 500 with no toppings, then top the pizza and return to the oven at 425 for 15 minutes. The texture of the crust was even better that way!
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Displaying results 1-20 (of 27) reviews
 
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