vlynn Recipe Reviews (Pg. 1) - Allrecipes.com (1461545)

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Good Old Fashioned Pancakes

Reviewed: Mar. 8, 2014
Delicious! I've been trying a number of different recipes to find one with ingredients I keep around that makes fluffy, delicious pancakes. This is it. Great with 1/2 whole wheat flour and 1/2 all-purpose, too. I tried them plain, with strawberries and with chocolate chips and the whole family loved them. I like the flavor from that melted butter.
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3 users found this review helpful

Strawberry Vanilla Pancakes

Reviewed: Feb. 14, 2014
Good. The batter was a bit thin, but isn't a big deal if you make the pancakes a bit smaller than usual. The 2 TBS of vanilla was excessive to me not because it was too much vanilla flavor but because you end up tasting the alcohol of the extract since it's so heavy. I'd cut back on that a bit next time, but otherwise fine as is. They'd also be fine with 1/2 all-purpose flour and 1/2 whole wheat.
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Banana Muffins II

Reviewed: Feb. 4, 2014
Great flavor and texture, super easy to make. I did add a little bit of cinnamon and clove...just enough to complement the banana flavor without dominating. I do think they would be good with half all-purpose flour and half whole wheat flour or with some applesauce and a bit less butter. Brown sugar for all or part of the white sugar would be nice for variety, too. I always keep ripe bananas in the freezer, ready to go for muffins, cookies, smoothies or just pureed for dessert. They thawed easily in the microwave to mash for this recipe.
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Wheat Crackers

Reviewed: Jul. 1, 2013
I followed the recipe exactly (except I baked them WAAAY longer than called for and they were still underdone in the end. I also forgot to prick them with the fork, but that was fine). The flavor is good as-is, but they'll be fun to tweak, too, as others have mentioned. Next time I will try going even thinner (one giant cookie sheet full was clearly not as thin as they should go) and baking at a higher temperature. Rolling onto parchment as others suggested sounds like a very good idea so you can transfer them to the sheets. I'm storing them in a Ziploc. The texture is really good for thick dips or spreads. I also think I'll need to take the outer crackers off the sheet first as they are done and let the inner ones bake longer.
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2 users found this review helpful

Naan

Reviewed: Feb. 21, 2013
Delicious. We used the suggestions from some other reviews to add 1/2 tsp of baking soda to the dough. We cooked ours on the stovetop on a grill pan. Medium-high heat worked best to get some bubbles going, but be prepared for the butter to get pretty smoky with the heat that high. We refrigerated a number of the dough balls for two days and they still worked perfectly to roll out and cook up, so that would be a great place to stop for make-ahead prep if having company or if you want to be able to cook them up fast on a weeknight.
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3 users found this review helpful

Mashed Cauliflower

Reviewed: Feb. 7, 2013
Very good! For those who had an issue with smoothness, try this: once you drain the cauliflower, pop it back into the pan again with the lid on (not on the heat) and let stand for 2-3 minutes before proceeding. I used a lot less breadcrumbs and reduced fat sour cream. The immersion blender got it all nice and smooth and I was able to bake it right in the pan I used on the stove for easier cleanup.
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13 users found this review helpful

Pumpkin Bread IV

Reviewed: Jan. 28, 2012
Made healthier by using half white flour, half wheat and using half the sugar plus some Splenda.Craisins and pecan chips add great texture and flavor.
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3 users found this review helpful

Baked French Swirl Toast

Reviewed: Oct. 24, 2011
Based on the comments here, I reduced the milk (I used skim) to 2.5 cups. I baked it in a 9x13 dish, so it was shallow, soaked it overnight, then gave it a quick toss before baking to wet any bits that still looked dry. I had no trouble with mushiness at all. As some had mentioned blandness, I added extra cinnamon and a sprinkle of pecan chips. Easy, delicious and smelled great. I'll definitely make this again. Would be great with apples, berries or other fruit, too.
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11 users found this review helpful

Mother's Applesauce Muffins

Reviewed: Aug. 8, 2011
Delicious! Like most, I made a few tweaks in the recipe. I used 1/2 all-purpose and 1/2 wheat flour, which I find adds more flavor as well as nutrition. I cut back the sugar a bit and think it could comfortably go down lower (especially if you use sweetened applesauce). Chunky applesauce gave them great texture with some little apple pieces. I used a combo of raisins, craisins and pecan chips instead of just raisins. Sooo good and adds a nice texture.
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2 users found this review helpful

Cranberry-Pumpkin Cookies

Reviewed: Dec. 22, 2010
Easy and delicious!
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Roasted Vegetable Medley

Reviewed: Jun. 6, 2010
One of my go-to recipes of late. For leftovers, try tossing mixed greens or spinach with a light vinaigrette and toss in the roasted veggies. Perfect satisfying salad. Delicious and easy! Hardest part is being patient enough to wait for them to come out of the oven when they smell so good. :) This is great with any sorts of veggies. The yam and parsnips give it real heartiness.
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4 users found this review helpful

Hummus III

Reviewed: May 23, 2009
I added a little paprika, cumin, roasted red pepper and an extra clove of garlic. It was wonderful!
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Black Bean and Corn Salad

Reviewed: Jul. 5, 2008
This was a great side dish for a bbq. We used pepper jack cheese. I agree with the others that fresh cilantro would be an excellent addition.
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1 user found this review helpful

Carrot Apple Salad

Reviewed: Jul. 5, 2008
This was the perfect recipe when our carrots were ready to harvest from the garden. The only change I made was using only vanilla yogurt instead of both vanilla and plain. The apples were a really nice touch to this.
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Katrina's Best-Ever Chocolate Brownies

Reviewed: Dec. 8, 2003
While vanilla is in the ingredients list, I nearly missed it since the directions never mention adding any vanilla in. I added about 1/2 cup of mini chocolate chips before baking. These required more like 30 mins to bake. Very sweet, gooey, not a cakey brownie.
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3 users found this review helpful

Peanut Butter Cookies I

Reviewed: Dec. 8, 2003
Excellent cookies...these were a big hit! They stay nice and soft, too. I used crunchy organic peanut butter. 1 batch made 36 cookies.
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1 user found this review helpful

 
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