Tresha Recipe Reviews (Pg. 1) - (18010487)

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Chocolate Chip Cookie Bars

Reviewed: Jan. 2, 2010
very grainy texture. Not easy to spread. I will continue looking for a great chocolate chip bar.
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Sara Jane's Oatmeal Cake

Reviewed: Mar. 7, 2009
i made this with high expectations. Took much longer to bake than was told. I used half the butter it said to use in the topping. I also used butter instead of shortening in the cake and added a little cinnamon. Easy to make. Very moist! Couldn't taste the oats or even tell it had oats in it (texture)! Taste was ok, but nothing great. much better next day
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Cream Cheese Sugar Cookies

Reviewed: Mar. 2, 2009
I give these cookies a four star rating because it was IMPOSSIBLE to roll and cut without a lot of sticking or too much flour on surface. I had to scratch the rolling/cutting and did a drop cookie. I did refrigerate for 9 hours. I also used full 8 oz. of cream cheese, a LITTLE bit of lemon zest and 1/8 c. extra sugar, and used vanilla instead. With all that said they came out FANTASTIC. Perfect sweetness, not very sweet like a regular sugar cookie. Texture was kind of like a cake. Very moist and stayed that way, fresh tasting, for 4 days. I baked them until golden around edges and the middle looked under cooked, but it wasn't. I will absolutely make these again, my way.
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Great Pumpkin Cookies

Reviewed: Jan. 7, 2009
oh my goodness! Fantastic a big hit with adults and children alike. I toast the oats and walnuts first. These are addictive, I find myself eating them for breakfast. The only thing is that these are soooo moist that when I store them I have to separate the layers with wax paper to prevent sticking.
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Banana Sour Cream Bread

Reviewed: Nov. 11, 2004
A few months ago I had a piece of banana bread at a small coffe shop that was wonderful. For months I have been trying to duplicate the moistness and density of that bread. I have found it and much more with this recipe! I made it exactly as It calls for. Perfect. I am so pleased at how moist the bread is. The cinn./sugar caoting is a sweet and playful touch, much needed for someone who doesn't care much for the "end" slices. Please keep in mind that the kind of pans you use, the temp. of the ingredients, quality of ingredients and accuracy of oven temp. (as well as other things)all play a role in how well this recipe bakes up. If a dense and moist banana bread is for you do not give up on this recipe if it doesn't come out right; take a look at some of the things mentioned. This banana bread is fabulous. Myself, and my husband (who is very picky and critical about his food,have plowed through all four loaves in the past four days! The only thing I would suggest is to maybe add banana extract to batter if you like an intense banana flavor( as another review mentioned). But keep in mind this is a sour cream banana bread, the "sour cream" coming first. Thank you Esther!!!!
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