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Oatmeal Peanut Butter Cookies

Reviewed: Nov. 22, 2010
Excellent cookie. I didn't use shortening or margarine, but room temperature butter that I beat for about 5 minutes. Also, I didn't use quick-cooking oats, but old-fashioned and let sit out for about an hour. Not too crunchy like usual peanut butter cookies and chewy center. Brought them to a get together 2 days after I made them and everyone thought they were amazing. Will be making again.
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Gazpacho

Reviewed: Aug. 28, 2009
Very good and flavorful (I'm not too familiar with gazpacho and how it "should" taste). Maybe my eyes are sensitive, but I found myself crying while I was eating this, so I would lay off on the onions at least by half the amount the recipe calls for. Unfortunately I added feta before even trying the gazpacho without it because a friend said it was a must.
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The Best Double Chocolate Chip Cookie

Reviewed: Oct. 12, 2008
I can't exactly rate this recipe because I made one alteration that could have changed the outcome-- I used butter... but because I was taught to use butter. These cookies taste absolutely amazing and rich in chocolate. I never bake dark cookies, so it was very difficult for me to take them out right when the edges were dark/ a little under-baked (the way I like my cookies). These cookies were also not very aesthetically pleasing. But, I definitely thought the chocolate and crispiness of the cookies were fantastic.
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Chex® Muddy Buddies®

Reviewed: Oct. 2, 2008
I thought the chocolate/peanut butter combination and flavor was perfect. I accidentally bought UNSWEETENED banana chips (instead of sweetened) and didn't want to waste the. Somehow I thought about using the chips in this type of party mix form and used half banana chips and half chocolate Chex. I would recommend this. Although I didn't follow the recipe completely, I thought the ratios worked well.
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Carrot Cake III

Reviewed: Sep. 28, 2007
I like my cakes smooth and my breads chunky, so I opted to not add the nuts. I also found that the cream cheese frosting was plenty for the recipe. A nice, light cake.
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1 user found this review helpful
Photo by lw

Banana Crumb Muffins

Reviewed: May 25, 2007
Two alterations (one by choice and the other a mistake). Accidentally placed the 1/3 c of brown sugar into the egg mixture and somehow compensated later. I cut up the bananas instead of mashed them. Otherwise, these were fantastic!
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Chocolate Peanut Butter Cup Cookies

Reviewed: Feb. 25, 2007
Although I had a lot of substitutions (no peanut butter cups and peanut butter chips, and used more chocolate chips and walnuts), this was absolutely excellent made with the Ghiradelli sweet ground chocolate. If you decide to use it, use 2/3 c Ghiradelli sweet ground chocolate and 1/3 c white sugar as substitutions.
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Photo by lw

Baked Apple Oatmeal

Reviewed: Feb. 19, 2007
Nice and flavorful. I "changed" the recipe amount to serve 4 and placed the oatmeal in ramekins. Unfortunately, this oatmeal was a little dry compared to a lot of baked oatmeal recipes I've had before, so maybe I'll add more milk than the recipe called for. Otherwise, it was the right sweetness and flavor. Addition: For a creamier and slightly sweeter taste, substitute the milk with soy milk and increase by at least a half a cup. e.g. in a recipe serving six, increase the milk from 4 to 4 1/2 cups.
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Veggie Lasagna Florentine

Reviewed: Dec. 16, 2006
Very good combination for a lasagna. For having average sized pans, don't expect to use all the sauce mixture. Grated the zucchini instead of chopping. Very good recipe and will make again.
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Roquefort Pear Salad

Reviewed: Dec. 16, 2006
Excellent salad, especially the dressing. Loved the texture combinations (avocado, caramelized pecans) and the green onions were superb. Would recommend using crumbled cheese if blue isn't your thing.
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Best Ever Banana Bread

Reviewed: Oct. 2, 2006
Excellent, even with substitutions, i.e. butter instead of oil, and using soy milk with 1 t vinegar instead of buttermilk. Will make again.
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Oatmeal Raisin Cookies I

Reviewed: Feb. 25, 2006
I've read some reviews and noticed that when people complained about the cookies being flat, etc., they used the term baking "powder." Make sure you use baking "soda." It makes a world of a difference
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6 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Feb. 18, 2006
Wonderful tasting cookie. I like the idea of using more brown sugar than white sugar (traditional CCC recipes have equivalent white to brown). Maybe because I didn't completely follow the recipe by using a tablespoonful isntead of 1/4c cookie dough, these cookies turned out a bit crunchy for my taste. I didn't grease the pan, but I don't think that had anything to do with it.
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Honey Wheat Bread I

Reviewed: Jan. 23, 2006
The taste is great and moist... and stayed that way. The only complaint is that the recipe needs to give more direction on how to fit the dough in the loaf pans so they won't have a weird shape or so they won't divide after slicing.
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3 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Nov. 25, 2005
These were great... and incredibly filling. I added a mashed banana after having used this recipe before and was awesome. Only complaint is that I used the eight serving recipe to feed 5.
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Waffles I

Reviewed: Oct. 6, 2005
This recipe is excellent. Although I did half the baking powder portion as other people recommended and double the vanilla and sugar just to satisfy my sweet tooth a bit more. The batter was initially discouraging because it was so runny, but I was wrong. This recipe is definitely a keeper.
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Mom's Zucchini Bread

Reviewed: Jun. 5, 2005
This zucchini bread recipe is amazing! Sadly, I completely forgot about the walnuts and found that I had raisins in the house... so I pretended they were the same thing. Forget "brownie points;" I scored zucchini bread points with my man.
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