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Crazy Cake

Reviewed: Jul. 25, 2011
rubbery, chewy, and flavourless. not even the kids liked it.
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Super Sugar Cookies

Reviewed: Jul. 6, 2011
YUM! Followed the recipe exactly and they came out amazing. The person with the dry comment clearly made a mistake. I used a cookie scoop to place the balls on the baking tray, then flattened them with the bottom of a cup dipped in sugar. They are superb on their own, as well as with icing.
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4 users found this review helpful

Best Ever Chocolate Chip Cookies III

Reviewed: Mar. 24, 2010
yup, best ever... i used 2 cups mini baking m&m's instead, and substituted 1/2cup of the white sugar for brown, and only used 1/4 cup white sugar. keeps the cookies soft and chewy, and oh so yummy.
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1 user found this review helpful

Fantasy Fudge

Reviewed: Dec. 9, 2009
Fantastic Fudge. Use 1.5 cups white sugar, and 1 cup brown sugar, and you'll find it a lot less sweet, and a little healthier. Have been using this exact recipe for 22 years. I usually pour a third of the recipe in a loaf pan without the nuts, then add the nuts and dried cranberries to the remaining fudge, and cool that in a square pan. Pleases everyone! Lining the pans with wax paper makes it a breeze to remove.
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10 users found this review helpful

Spiced Raisin Mini Muffins

Reviewed: Jan. 7, 2009
Simplify! No need to pre-cook anything. I mixed the dry ingredients with the wet ones, the way typical muffins are made, and they turned out fantastic. I did cut the sugar down to 1/4 cup brown, and 1/2 cup white. I added raisins whole intead of chopping them, and used nutmeg because I don't have cloves. I will definately make these muffins again.
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22 users found this review helpful

Penne with Tomatoes and Feta Cheese

Reviewed: Aug. 20, 2008
This was very yummy! I used normal red wine vinegar, and added 1 tsp of italian seasoning. Omitted the olives. And used fresh parsley. I added italian sausage to complete the dinner, and the family loved it.
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4 users found this review helpful

Spelt Bread II

Reviewed: May 16, 2008
This is the tastiest, moistest spelt bread I have EVER had. Better than the bakery. After reading other reviews, I put mine on the quick bread cycle, which on my machine is called the "cake" cycle for 10 minutes until it beeped and I scraped the edges down. I then realized I had probably selected the wrong cycle, and switched it to the "rapid" cycle which bakes for 1:50 minutes. This turned out a moist, beautiful loaf that could easily be mistaken for white bread, were it not for the nutty flavor of the spelt, and the sheer goodness of it.
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48 users found this review helpful

Country Pound Cake

Reviewed: Apr. 21, 2008
Absolutely Yummy! I baked mine in a 9.5" square pan, and it came out great. follow the recipe when it says to put in a COLD oven, and you shouldn't have any problems with overbaking. If you preheat your oven, or use 2 smaller pans, you will of course alter your bake time.
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Oatmeal and Wheat Flour Blueberry Pancakes

Reviewed: Jun. 24, 2007
great pancakes. i used rice milk instead of soy (preference), and kept the rest the same. whole family loved it. if using rice milk instead of soy, i would add a touch more salt to compensate, but my husband loved it the way it was, no extra salt added. i will definately be making these on a regular basis. so nice to have a dairy-free recipe that is simple and yet so tasty.
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Peanut Butter Mini Muffins

Reviewed: May 2, 2007
spectacular. i made these with my 4 and 2 year old. super easy, super tasty. the chucky peanut pieces give nice texture, and i used the full size chocolate chips. i added a little extra moisture as some others suggested because the batter seemed a little thick. muffin cups need to be generously filled if you only want 24 muffins. 13 minutes did the trick. any more, and they would've been overbaked.
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1 user found this review helpful

Belgian Molasses Bread

Reviewed: Apr. 9, 2007
a superb bread! i mistakenly put the yeast in before the flour, and the bread got too big, but still tasted fantastic. next time i will read the directions more carefully, and add the yeast as the last ingredient, as my bread maker suggests. this bread is my new favorite.
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3 users found this review helpful

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