MarieS Recipe Reviews (Pg. 1) - Allrecipes.com (16502150)

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Applesauce Bars

Reviewed: Oct. 31, 2014
It must be the icing (which I didn't use) that made other reviewers rave over them but I was very disappointed in them. The only thing I did different from the recipe was to use self-rising flour and omitted the baking soda but that would not change the taste which was almost insignificant. The texture was good though. After all of the glowing reviews I couldn't wait to make them - what a disappointment.
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Mildred's Sour Cream Pound Cake

Reviewed: Oct. 17, 2014
I was taste testing recipes today for a bake sale to see what I wanted to make and this one won hands down. It is absolutely over the top delicious. I used self-rising flour and omitted the baking soda (as per other reviews) but when I inverted it out of the pan, the center (next to the tube part) fell slightly and some of the delicious beautifully golden crust came off the sides rendering it unsaleable (what a shame - more for me). Maybe I didn't spray the pan good enough. I baked it in an angel food cake pan and had absolutely no problem with overflow. I baked it for 65 minutes (I think 60 would have been enough) on next to the bottom shelf of the oven. It came out with a beautiful golden, slightly crunchy crust. Can't wait to have it with strawberries and whipped cream tomorrow. This was my first attempt at a pound cake (and I'm in my mid-70's) but it won't be my last. No tweeking necessary - make it as is.
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Cranberry Orange Cookies

Reviewed: Dec. 13, 2013
I just made these cookies and they are delicious. My daughter, who might be allergic to nuts (she's being tested), tasted a half cookie and said "Please make them again without the nuts, they are delicious". I only used 9 ounces of cranberries because that was all I had and less than a half cup of walnuts for the same reason and they are still delicious.
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Saltine Toffee Cookies

Reviewed: Dec. 13, 2013
The directions should say to line the pan with parchment paper, waxed paper or foil or to grease the pan - something. I didn't read the reviews until now as I had had them before made by a friend of a friend so I went on blind faith. Needless to say the entire pan, pan and all, went into the trash. Common sense should have told me to line the pan because of the caramel. Guess I'm not thinking too clearly yet as I just had surgery a few days ago. Maybe I'll try them again when I'm in a clearer state of mind because I know they're good, therefore I'll give them the 5 stars. Next time I'll try lining the pan with parchment paper.
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Awesome Italian Hoagie Spread

Reviewed: Feb. 12, 2012
I have been making a similar recipe for years. I use 1/4 lb each of ham, bologna, slicing pepperoni, mozzarella and American cheese. I put all ingredients in a food processor and serve with sliced hoagie/sub/torpedo rolls. Addictive.
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Chicken Crumb Coating

Reviewed: Dec. 6, 2010
My "choosey eating" granddaughter begs me to make this. She calls it "Flake Chichen". I make it using a combination of 1 tablespoon butter and 2 tablespoons milk (add more of each as desired). I melt the butter in the milk in the microwave. I don't use the sesame seeds. Dip chicken pieces in butter/milk then in the flakes. Pour remaining milk/butter over the chicken and top with the remaining flakes. I use chicken tenders and bake at at 350 degrees for 30 minutes. As I said, my granddaughter lovees it. My grandson prefers the chicken dipped in stuffing mix and prepared the same way.
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Hoagie Dip

Reviewed: Dec. 4, 2010
I have been making this dip for years and agree that it tastes just like a hoagie. However I use 1/4 lb. each of bologna, ham, Italian salami, American cheese and provolone cheese. I pulse the meats cheese, lettuce and tomato (all separately) in a food processor. That makes it finer - not as "chunky". Haven't made it in a couple of years but might again for a Christmas party.
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