Memmett Recipe Reviews (Pg. 1) - (15778424)

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Jewish Apple Cake

Reviewed: Nov. 11, 2011
Yummy! I have made this 2x in the past 2 weeks - first time according to recipe (except I cut bake time down to 1 hour), 2nd time I substituted 1/2 c. unsweetened applesauce for 1/2 c of the oil. Second time, I made this in the Perfect brownie pan (one that makes the individual brownies as it bakes). I cut the time down to 45 minutes as the metal is touching more sides. Great for treating people at work this way!
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Very Chocolate Ice Cream

Reviewed: Jan. 9, 2014
OH.DEAR.GOD - This ice cream recipe is the best! I used half and half instead of the milk as others have done also. I put the mixture in the freezer for 1/2 hour before putting it in the ice cream maker - I'm new to the ice cream maker world and found this trick out after a failed batch wouldn't thicken. This thickened up with no problems. The texture is SOOO creamy. I swirled natural peanut butter in before final freeze. Yummy, yummy, yummy!
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Whole Wheat Drop Biscuits

Reviewed: Apr. 2, 2014
Easy, peasy and so light and fluffy. I substituted skim milk for the soy (allergic to soy) and they turned out really well. We had these with my "clean the fridge out" soup and they were perfect. I also using the last of my on-hand whole wheat flour - now it looks like I'll have to buy more. Hub and I couldn't stop eating them.
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