Sarah P Recipe Reviews (Pg. 5) - (16419432)

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Sarah P




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Butterscotch Gingerbread Cookies

Reviewed: Sep. 26, 2011
So delicious! Soft, chewy, and the PERFECT cookie to make healthier because the flavor is out of this world! I didn't think they were too sweet, and the spices were just right for me. I did use light margarine, egg substitute and 1/2 ww flour. Baked at 335 for 11 minutes. This will be making an appearance on my Christmas cookie platters!!
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Pumpkin Ginger Cupcakes

Reviewed: Sep. 19, 2011
I didn't realize I was out of cloves, so I didn't use that, but I did add some pumpkin pie spice. I also couldn't find crystallized ginger. Instead of butter, I used 1/2 light margarine and 1/2 applesauce. I used 3/4 C of egg substitute. Topped with cream cheese frosting. So, so good! Very dense, but moist cupcake.
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3 users found this review helpful

Whole Wheat Snickerdoodles I

Reviewed: Sep. 8, 2011
Made these healthier by using egg substitute and light margarine. I baked them for 9 minutes on parchment paper- perfect! As a side note, if you do not like whole wheat, these cookies will not be your cup of tea. Most of the grains that our family eats are whole grains, so these cookies are right up our alley!
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2 users found this review helpful

Cottage Dill Bread

Reviewed: Aug. 28, 2011
Delicious! I used a regular sized pkt of yeast, onion powder in place of minced onion (will definitely try it with minced onion next time), all purpose flour since I didn't have bread flour on hand, and some dill weed in addition to the dill seed. I did warm the cottage cheese and margarine in the microwave for about 45 seconds. The loaf rose beautifully!
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5 users found this review helpful

Banana Butterscotch Bread

Reviewed: Aug. 19, 2011
Soooo good! I made it healthier by using 1/2 whole wheat flour, egg sub, and applesauce instead of butter. I also used slightly less (brown) sugar. Halved the recipe, but used 2 whole bananas. You have to try it fresh from the oven!
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3 users found this review helpful

White Chocolate and Cranberry Cookies

Reviewed: Aug. 15, 2011
These are oh-my-goodness delicious! I used half whole wheat and half all purpose flour, light margarine, and Appleton rum because I did not have brandy on hand. I had no issues with spreading, but I rarely do when I use whole wheat flour.
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Creamy Chocolate Frosting

Reviewed: Aug. 9, 2011
It was my first time making my own frosting, and I don't think I'll ever go back to canned frosting again! I used light margarine and fat free evaporated milk, and it still turned out wonderfully. I used this frosting to pipe onto the ice cream cone cupcakes after some refrigeration. It set up beautifully! I experienced the same thing as other reviewers- it had a very strong powdered sugar taste right after mixing, but the ingredients blended well and it tasted very good after a few hours!
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