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Mrs. Sigg's Snickerdoodles

Reviewed: Aug. 12, 2007
This is a fabulous recipe, and the cookies always turn out perfectly chewy and flavorful. Sometimes I divide the dough in half, add about 3 tbsps of Hershey's cocoa to one half, and roll in the cinnamon-sugar mixture as usual for "chocolate snickerdoodles." The black and white snicks look sweet on a plate, very harmonious (although they don't stay long on the plate at my house). Thanks Mrs. Sigg! :)
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Good Old Fashioned Pancakes

Reviewed: Oct. 19, 2006
Great, fluffy pancakes... always get raves when I make them. I reduce the salt by half which just tastes better IMHO. To the poster who said these were too bitter, you may have added baking soda instead of baking powder to your mix. I made this mistake once and even my bf (who will eat anything) couldn't stomach them.
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Delicious Ham and Potato Soup

Reviewed: Sep. 15, 2006
Great comfort food. I was worried the soup wouldn't be thick enough so I only added 1 & 1/2 cups of milk. Plus I didn't have any ham so I subbed with half a stick of kielbasa. Also threw in a handful of peas for color. Yummy and so simple to make. Cheers!
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Reviewed: Oct. 26, 2005
Made for a chocolatey and crispy cookie. Perfect!
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Banana Crumb Muffins

Reviewed: Jan. 23, 2005
These were lovely muffins, great for a Sunday breakfast. I'd suggest spooning the mix about only 3/4 into the muffin tins, as these puff up considerably! Next time I'll add some chopped walnuts for texture, but otherwise this recipe is perfect as is.
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Cranberry Orange Loaf

Reviewed: Dec. 30, 2004
This was a hit for our Christmas eve party. I cut the cranberries down to 3/4 cup and coated them in 1 tbs of sugar as suggested. I also added some almond extract for a little flavor and sprinkled in a touch a cinnamon. Dropped the batter in muffin cups and baked for ~20 minutes. The muffin tops came out a little crispy, but after letting them sit overnight, they had the requisite moist "muffiny" texture. The orange, cranberry and pecan flavors blended really well. The muffins were all gone by Christmas morning!
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Homestyle Turkey, the Michigander Way

Reviewed: Dec. 7, 2004
Used this recipe for two Thanksgivings in a row. Last year was my "test turkey" which turned out ok, but was literally swimming in liquid. This year's bird fared much better, as I cut down the boullion by a cup (turkey drippings add alot of liquid to the pan, anyways) and used sage (was out of parsley). It turned out great! Perfectly browned and seasoned. The future in-laws couldn't stop raving (woo, brownie points)!
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