marjoriemain10 Recipe Reviews (Pg. 1) - Allrecipes.com (16287021)

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Costas French Market Doughnuts (Beignets)

Reviewed: Jul. 21, 2011
Thoroughly enjoyed making AND eating these :) I was in the mood for cinnamon so I added that to the batter and then dusted some with powdered sugar and some with cinnamon and sugar mixed. Very good! Makes a TON so I made three ziploc bags with twenty a piece in them to give to the neighbors. We still have a lot left! Oh, the directions don't say to flip them while they're cooking but I did to get an even cooking on each side.
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5 users found this review helpful

Mom's Zucchini Bread

Reviewed: Oct. 8, 2011
I've mace this recipe two ways and both were excellent. First, I tried the recipe as is and it was very moist and flavorful. The second time, I added twice the cinnamon, 1/2 t nutmeg, 1 t allspice, and 1/4 c of molasses. I also used half whole wheat flour and half white. The second time around was more flavorful and heartier but still moist and tender. I like the stronger flavors so that's how I'll make it but the recipe alone is a great one by itself or a great starter base for those who want to add more spice :)
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4 users found this review helpful

Cream Cheese Crust

Reviewed: Dec. 30, 2011
Wonderful crust! I use it for every pie I make now. Love it!
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3 users found this review helpful

100% Whole Wheat Pancakes

Reviewed: Oct. 26, 2013
Very good! Light, fluffy and hearty altogether.
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1 user found this review helpful

Robin's Peanut Butter Cookies

Reviewed: Aug. 2, 2011
This was a very good cookie base! I added a cup of peanut butter because I love a lot of PB flavor. I baked some plain, some with chopped honey roasted peanuts, and some with the chopped nuts and chocolate chips. They all came out great! Thanks for a good recipe :)
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1 user found this review helpful

Golden Sweet Cornbread

Reviewed: Oct. 17, 2013
Love it! The second say it has a sweet, sticky top that's scrumptious!! Warm from the oven it's great, too. The only variation I tried is souring my milk for a few minutes beforehand. But I do this with all my recipes. The buttermilk effect along with the baking powder makes for light and fluffy recipes without fail.
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0 users found this review helpful

Classic Bran Muffins

Reviewed: Sep. 20, 2013
Very good recipe as is! We also tried omitting raisins and adding flax seed, apple pie spice and cinnamon - and buttering the tops as they came out of oven. Didn't have straight buttermilk so made my own with 2T lemon juice in the cup of milk. very substantial muffin but also light and soft! Will definitely make again! (I have four children under 10 and they love it too!)
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Chocolate Cakes with Liquid Centers

Reviewed: Feb. 11, 2013
Wow! So easy and very delicious! Didn't have squares of chocolate so I substituted 1 T oil to 3 T cocoa each for two of the squares and 1/2 C semi sweet chocolate chips each for the other two (so a total of 2T oil, 6T cocoa and 1 Cup chips). Greased and sugar dusted the muffin tins. Cooked for about 8 minutes - no longer. They tasted great the day after too - kind of like a cake with a pudding or chocolate icing center. Definitely making these again.
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Ciabatta Bread

Reviewed: Feb. 5, 2013
Easy to make, firm but soft, and paired perfectly with BBQ chicken. Family loved the meal! I also made it into buns instead of loaves by shaping them at the first dimpling stage and dipping them in sesame seeds. After rising again, I dimpled the second time and slipped into the oven for baking. It made six buns that were about 4" in diameter.
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Creamy Hot Chocolate

Reviewed: Dec. 26, 2012
I made this according to the recipe and found it bland. So I added about two squares of unsweetened chocolate (two T oil and 6 T cocoa) plus about 1/2 c extra sugar and it tasted better although a little too rich. I also added some mint extract as an extra. I think I'll be looking for a different recipe next time.
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Fluffy Biscuits

Reviewed: Oct. 20, 2010
Loved them! So far they are the closest I've come to Cracker Barrel biscuits. They were slightly dry and I may add a little more sugar next time but this is just personal taste. Thanks for the recipe!
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