cookin'nana Recipe Reviews (Pg. 1) - Allrecipes.com (15044689)

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Easy Pie Crust

Reviewed: Aug. 15, 2013
I tried this recipe last night for a quiche. I cut the salt to 1/2 teaspoon. It was GREAT! There was enough to go up the sides of the pie plate and make a fluted edge at the top! I was afraid it would be tough, but it was nice and tender. (I had ready-crusts in the frig. which I discovered had expired in 2011....I avoided making pies, but no more!)
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Zucchini Cake I

Reviewed: Aug. 2, 2012
I tried this in the 9x13 pan as mentioned in some of the reviews. Because it's so heavy and rich (and delicious) I had to bake it about twice as long to get the middle done. Next time I would bake it in a tube or bundt pan. I think it would bake better. But it really is a delicious cake. Next time I might substitute some applesauce for some of the oil and add some chopped nuts! Can't wait for zucchini season to come again!
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Quick Peanut Butter Cookies

Reviewed: Jan. 3, 2012
The kids really liked these, but I like the tradition peanut butter cookies (with flour) better.
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Honey Glazed Ham

Reviewed: Jan. 3, 2012
The meat was good, but the outside got too brown and tasted a little bitter. I think I would cover it for part of the cooking time or remove it sooner.
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Ham Bone Soup

Reviewed: Jan. 3, 2012
I made the soup according to the recipe except that I used grandulated bouillon instead of cubes, 1 teaspoon = 1 cube. It was so salty we couldn't eat it. I removed about 3 cups of broth from the soup and replaced them with 3 cups of water and it was edible but still a bit salty. If I made this again, I would use just half of the bouillon, then taste, and then add more if needed.
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