kimmisue Recipe Reviews (Pg. 1) - (15308091)

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Janet's Rich Banana Bread

Reviewed: Jun. 8, 2012
Saw the last review was 3 years ago so thought Id update a new one! This is definately the best banana bread Ive ever made. Read reviews first so I mashed bananas instead of sliced and added cinnamon and nutmeg. Sprinkledd brown sugar on top which I had never done before but will be from now on! Added an extra sweetness and crunch to the top. Very moist, plenty of banana flavor and baked up beautiful. Awsome recipe!
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Freezer Caramel Drizzle Pie

Reviewed: Jun. 6, 2012
OMG! This is absolutely delicious! Made it the first time for Christmas and have been making it ever since. It has become my boyfriends number 1 favorite! And has now been added to the request list for family pitch ins! The only reason I gave it 4 stars is because I have a hard time with the graham cracker crust sticking. Kinda hard to serve without tearing it up. Also takes a while to freeze to a good serving consistency. Have made both the pie version and a 9 x 13 version. Both are great! Never ANY to go to waste! Highly recommend!
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Strawberry Nut Bread

Reviewed: Jun. 6, 2012
I made this yesterday. It does not have much strawberry flavor even tho I put in extra strawberries! I think the cinnamon overpowers the berries and leaves it tasting more like a zuchini bread. But even so, it is very good, very moist. Think next time I will try leaving out the cinnamon.
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Chewy Sugar Cookies

Reviewed: Feb. 10, 2012
Made these for the coming Valentines Day to give as gifts. They turned out perfect! I added an extra 1/2 c flour, as I wanted to roll and cut the dough. Refrigerated overnight. The dough was a dream to work with. It does spread a little so probably not the greatest dough for intricate cookie cutters. (I used hearts!) Or try adding more flour than an extra 1/2 c. This dough can be versatile. Roll thicker for softer cookies and thinner for crispy ones. They taste really good "plain", but some icing or sugar on top sure doesnt hurt! Would definately make again!
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Classic Caramel Corn

Reviewed: Dec. 20, 2011
Cant say enuff about this recipe!! Have made 6 batches, as I am giving it for Christmas gifts, and not a single batch has been anything but perfect! The 45 minute cooking time is not necessary, but the 10 minute stir time is. Have taken it out as soon as 20 minutes and it is still nice and crunchy. Very very good flavor also. Will never use another recipe. No need to!
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