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Banana Banana Bread

Reviewed: Dec. 3, 2012
I love that this recipe is so adaptable! I never measure the bananas. I usually just throw in 4 or 5 over ripe ones and it always comes out great. Sometimes I spice it up with a couple teaspoons of cinnamon or pumpkin pie spice and top it with some strudel crumb topping for an extra sweet treat and it still turns out great. Don't over stir it and watch your cooking time, the timer is not enough, you have to check it. I am making it again this afternoon...with topping.
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Grandma VanDoren's White Bread

Reviewed: Dec. 3, 2012
I have made this recipe many times in the last couple month with excellent results. I used it for my rolls at Thanksgiving and had many compliments-even from some of my most picky eaters. I used the dough to make scones for a group of teenagers and they could not get enough. I use regular flour and it turns out just fine. I have also used a couple cups of whole wheat flour with the same great results. Sometimes I punch it down and let it rise in the bowl twice for an extra smooth texture. This is a great base dough for all kinds a wonderful treats. This is one of my favorite bread recipes and it will get many more uses.
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PHILADELPHIA Pumpkin Swirl Cheesecake

Reviewed: Nov. 1, 2012
I made this cheesecake with a gram cracker crust (not a fan of ginger crisps) and my family loved it! We are big cheesecake and pumpkin pie fans and wanted to combine our loves, this recipe was it! I will defiantly make it again.
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