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Recipe Reviews 5 reviews
To Die For Blueberry Muffins
I made this recipe for 12 muffins and followed it exactly...okay except I ran out of flour for the topping so I used whole wheat flour just for the topping. I found by following the topping recipe for 12 servings I had way too much left over...don't increase the topping recipe if you make more muffins! I found a heaping soup spoon of topping was perfect for each muffin. I had local blueberries in the freezer so I just held aside a few tablespoons of the flour mixture and tossed them with the frozen blueberries and folded them in. I cooked them for 24 minutes and they came out perfect! They came out light and moist, the best blueberry muffins I have ever made. I found that using my large cookie scoop made exactly 12 scoops so each muffin was exactly the same size with no wasted left over dough. I didn't notice any change with the whole wheat flour in the crumb topping. Now that I have left over topping my next batch will be oven ready in about 5 minute...and I WILL be making another batch! Addendum: Made another batch with the leftover topping and reduced the sugar to 3/4 Cup (remember I made a batch of 12), just as wonderful. The topping is plenty sweet, I would be comfortable going down to 1/2 Cup of sugar for the next batch. I STILL have topping left over albeit probably not enough for 12 muffins but surely enough for 8...DON'T increase the topping recipe if you make more muffins! That being said I whipped up a batch ready for the oven in about 5 minutes...hmmm

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Reviewed On: Nov. 11, 2014
Cherry Pie with Almond Crumb Topping
Made this as a thank you for a neighbor after I found out cherry pie was his favorite. His wife said they both loved the pie and thought that the topping was amazing and made the pie! When I offered to make another thank you pie for him in any flavor he wanted, he asked for this one again...must be that good!

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Reviewed On: Aug. 2, 2014
Favorite Banana Blueberry Quick Bread
I made this as a spur of the moment breakfast for my grandson so I made some necessary substitutions. I used butter instead of shortening, I had overripe bananas in the freezer and used them with the separated liquid after defrosting and since they were so sweet I cut the sugar in half. I didn't have quick cooking oats so I used old fashioned oats and I used frozen, drained blueberries and doubled the amount. I did not add nuts. The end result was a slightly sweet quick bread, sweet enough to eat on it's own but really perfect toasted with butter. I think next time I would like to try the same recipe but with a moist sweetner like honey or agave as the bread was not dry but I would have preferred just a tad moister...may have had to do with the fact I used regular oats and btw, no one would ever know there were oats in this bread, great way to sneak a healthy grain in for the kids. The ease of this recipe makes it a keeper!

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Reviewed On: Aug. 2, 2014

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