Vicky Purvis Waters Recipe Reviews (Pg. 1) - Allrecipes.com (16438308)

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Vicky Purvis Waters

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Wacky Cake VIII

Reviewed: May 10, 2015
Love this recipe and have made it many times as written, it is so very yummy. But I have been trying get a little more healthy, so I have been fiddling with the recipe. I substituted half white whole wheat flour, dropped the oil to 3 tablespoons, added 3 tablespoons of unsweetened applesauce and used granulated Splenda instead of sugar. I also added 1 teaspoon of molasses, as I like brown sugar with chocolate. I was not really hoping for much, but oh my - it was fabulous - soft and tender, fine-grained and moist. I would never have guessed, if I did not know, that it was made with Splenda and whole wheat. Will try next time to use all whole wheat and lower the oil content to maybe one tablespoon. It did seem to take less time to bake both times I have made these changes, only about 23 minutes, I assume because of the lack of sugar, so watch for that. To me, this cake only needs a glaze or powdered sugar on top - I made a quick bowl of frosting, but it was too much for the delicate cake. If you have dietary or caloric restrictions, give these changes a try!
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Quick Yeast Rolls

Reviewed: Nov. 22, 2014
Best yeast rolls (or any kind of yeast bread) I have ever made! So fluffy I could not believe it. I made only one substitution, using oil instead of shortening. Thanks you for sharing this wonderful recipe!
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Mmm-Mmm Better Brownies

Reviewed: Sep. 13, 2014
Love these ultra-gushy brownies! I used them as the base, instead of a mix, for the cheesecake brownies on this site. I did not change a thing, thank you for this recipe!
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Cheesecake Brownies

Reviewed: Aug. 6, 2014
I really liked these brownies. I used the Fudgy Brownies on this site for the base. An easy way to spruce up brownies and make them extra special. I will add vanilla to the cream cheese mixture next time, but otherwise it was great. Thanks for the recipe!
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Fudgy Brownies I

Reviewed: Aug. 6, 2014
These are wonderful! Not too gushy, not too cakey, just right. I used this recipe as the base for the cheesecake brownies on this site instead of a mix. Very yummy. This will be my new go-to brownie recipe. I will probably try it with half white whole wheat, mint extract etc. I halved the recipe so the bake time was shorter (30 minutes) but otherwise followed the recipe as written. Thank you for posting this great recipe!
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Lemon Muffins

Reviewed: Jun. 21, 2014
I like these muffins and make them often. They are moist and a little pound cake-like - just what I was looking for. They also freeze well. I add some lemon extract and use the zest of a whole lemon when making them. Thanks for posting the recipe!
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Bread Maker Doughnuts

Reviewed: Jun. 15, 2014
This was my first foray into sweet yeast dough and from what I read after the fact, sugar retards the growth of yeast. So next time, I will just add one tablespoon or so of sugar and maybe up the yeast a bit. As written they were very dense and I let them rise a couple of hours. Good flavor dough though, just a little technicality to fix.
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Batter White Bread

Reviewed: Dec. 30, 2013
Love this bread! Easy and fast for bread, tasty, with a nicely crunchy crust. I used canola oil instead of shortening and rapid rise yeast (cause that is what I had). I let it rise twice, once in the bowl and once in the pan, after I read some bread info online. It rose very well and was so pretty. It was too salty for me and I will reduce that the very next time I make it, which will be soon! Thank you for this recipe!
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Old-Fashioned Sally Lunn Muffins

Reviewed: Oct. 15, 2013
I love these bready-cakey muffins. They are good with jam baked inside and there are so many flavoring possibilities...I will try almond extract next time. Thanks for the recipe!
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Photo by Vicky Purvis Waters

Chocolate Bread

Reviewed: Aug. 21, 2013
This bread is wonderful! Tender and moist, yeasty and chocolatey! It is not sweet but is perfect with sweetened cream cheese. The only change I made was to use 6 tablespoons of brown sugar instead of the white, as I thought the brown sugar would enhance the chocolate flavor. Love, love, love this bread--thank you for sharing the recipe!
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Sweet Potato Bread I

Reviewed: Jul. 5, 2013
Love it! I used brown sugar (cause that is all I had) and 3/4 cup of whole wheat flour. I only used cinnamon, but did add vanilla and butter extracts. Used canned sweet potatos and used the liquid from the can for the water and ade a simple glaze for the top. This was much more a cake than bread, so moist and tender! Absolutely will be a favorite and much made! Thank you!
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Chocolate Chip Oatmeal Cake

Reviewed: Apr. 28, 2013
Love this easy, wonderfully moist cake and it is pretty healthy too, with relatively low fat. I substituted Splenda for 1/3 of the sugar and used one-half whole-wheat flour. I mixed the chips in the batter, but wish I had not as they sunk to the bottom. Next time I will sprinkle them on top, and there will be a next time cause it is a yummy little snack.
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Cream Cheese Squares

Reviewed: Mar. 26, 2013
I made this with reduced fat crescent rolls, which was fine. I did not want to use the cinnamon. I also subbed Splenda for half the sugar and did add an egg to the cream cheese mix, but don't know if it made a difference and will probably leave it out next time because it is so calorie dense anyway :-/ (but worth it!). I will definitely make a simply powdered sugar glaze next time to make it more like a true Danish. I think it would be great with strawberry jam on top of the cream cheese mixture. Will be making it again this weekend for my boyfriend when he comes to visit, it was very yummy - thanks for the recipe!
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Chocolate Cornstarch Pudding

Reviewed: Jan. 27, 2013
So easy and wonderful! I used 2% milk. Very silky. I like that it does not require an egg yolk and did not miss that at all. Thanks!
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Bacon Cheddar Patty Cakes

Reviewed: Jan. 21, 2013
I like this recipe concept and the proportions are good. I did add 1/2 cup of flour after reading the reviews, as that was the first thing I thought "where is the flour?" My mother made mashed potato patties and added flour and also dredged them in flour, which gives a nice crust, which I did. This is definitely a keeper with the irresistable combination of bacon and cheese! Thanks!
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Grandma's Baking Powder Biscuits

Reviewed: Dec. 19, 2012
Wonderful recipe - these are soooo fluffy! I did not use the cream of tartar (did not have any) and substituted oil for the shortening. I also did not use sugar because I was making sausage gravy for them, but I will add it when I make them to eat with honey or jam. Perfection - they will be my go to recipe for biscuits now!
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Bannock

Reviewed: Oct. 22, 2012
Oh yeah! This bread was wonderful. I shaped them into little patty-like balls and fried them on stove. The dough was soft, but I rolled the balls into some flour before putting them in the oil. I substituted 1/3 whole wheat flour and used canola oil instead of butter. After I put them in the oil, I poked my finger in the middle, to help them cook all the way through, which they did. They were fluffy, tender and moist. I did not detect an off-taste from the baking powder. They would be great with raisins, as someone mentioned, honey, jam or dipped in chili, spaghetti sauce or Manwich - and lots more! Thank you for the recipe!!!
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Applesauce Bars

Reviewed: Aug. 19, 2012
I love these easy bars and have made them many times. I usually sub Splenda brown sugar blend for the sugar and add raisins. Cream cheese frosting is the best compliment to them for me. Today I made them and added a grated apple (to a half recipe) and they were very yummy and apple-y. Thank you for the recipe!
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Banana Muffins II

Reviewed: Jul. 19, 2012
Wonderful recipe - perfect proportions to make it tender and moist! I substituted brown sugar Splenda for the sugar, applesauce for half the butter & oil for the rest, and half whole wheat flour. So good, a great treat for a healthy lower calorie snack or breakfast! Thanks for this recipe!
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Whole Wheat Biscuits

Reviewed: Feb. 21, 2012
I love this recipe and make it often. The biscuits are soft, fluffy and moist. I substitute corn oil for the butter to make them healthier for me. I have doubled and tripled the recipe and made with all white or all whole wheat, each with great results! Probably the best homemade biscuit I have ever made!
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