CindyinEncinitas Recipe Reviews (Pg. 1) - Allrecipes.com (16751930)

Banana Banana Bread

Reviewed: Mar. 19, 2011

Thank you for giving a measurement for the mashed banana instead of saying the number of bananas. It's more helpful. It's in the oven right now, but the batter was out of this world. I had some ripe mango and I added 1/2 C, since I didn't have 2-1/3 C of bananas. I still needed another 1/3 C of something so I chopped up some dried apricots and threw them in. I also added some vanilla and nutmeg. So far, so good!

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Cinnamon Belgian Waffles

Reviewed: Mar. 19, 2011

These waffles were amazing! I picked them because I was short on milk (I added one tsp vinegar to 1 C milk to make the buttermilk) and I sifted 2 Tbsp of cake flour into the dry ingredients. I just can't say enough about how delicious they were. And the smell could raise the dead. Almost. Try this.

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Crusty French Bread

Reviewed: Nov. 18, 2010

I have made this several times now and this last time it turned out just beautiful! I doubled the recipe each time and I used a full 2 T honey instead of sugar, and I only used 2 t salt this time. I think I finally got the hang of kneading, thanks to @miki. I kneaded it for 6 minutes, formed it into 3 loaves on a cookie sheet, sprinkled it with oat bran and sprayed it with butter-flavored cooking spray, and it turned out light as a feather! Awesome! Bread of the gods!

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Crusty White Bread

Reviewed: Sep. 18, 2010

This is the best bread I have ever made! I have made around 10 loaves total, but all 10 were different recipes. I did like others on here and used 1 T honey instead of sugar, and I accidentally used butter-flavored Crisco instead of butter. I used 2 packages of yeast as well. It rose like crazy, as you can imagine, but the bread did not taste too yeasty. I must have kneaded in another cup or more of flour in a full 8 minutes, but the bread was still tacky when I put it in the pan. LOVE this bread! Kudos Dingo.

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Zucchini Coconut Loaf

Reviewed: Sep. 4, 2010

I could not resist the temptation to add all sorts of things to this recipe and it came out a little dense. My bad. I put coconut, carrots, Craisins, pineapple and a half a crushed banana. It tasted really great but the middle was almost gooey. Still, it was a great breakfast and it was good with a peanut butter schmear late at night.

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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Sep. 4, 2010

Really good cookies! Next time I will take the oatmeal for a little spin in the food processor, because the oats were a little too pronounced, but soaking the raisins (I used 1/2 C raisins and 1/2 C Craisins) really makes a difference. I gave some to a baker that lives behind me and he gave me a sincere, enthusiastic thumbs up!

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Perfect Pie Crust I

Reviewed: Sep. 4, 2010

If you want a great pie cruset, look no further! I have made several recipes, including one that calls for vodka (!), but this one is the best by far. I used 1/2 C butter, 1/2 C butter-flavored Crisco, and 1/2 lard, and I cut the sugar to 2 T because I made it for a quiche, and it's still a little sweet, but I like it that way. Still, it's best for a dessert, rather than something savory. It's flaky and tender. It requires a little more tenderness when working with it, but it's worth it! Seriously good!

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Aug. 27, 2010

The dough for these cookies is light and it must be kept cold. The cookies from the first batch into the oven were perfect, but by the time I got the second sheet in, the dough relaxed a bit and that batch spread flat. I added a teaspoon or so of espresso powder, I swapped 1/4 c of butter-flavored Crisco for some of the butter, and I swapped a cup of ground oatmeal for a cup of all purpose flour. I think this is a keeper and my teenaged son and husband made short work of them. Make sure you have milk before you make them or you'll have an uprising on your hands!

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