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Banana Sour Cream Bread

Reviewed: Nov. 6, 2013
I've used this recipe ever since I discovered it. However, I can tell you it never comes out the same twice. Over the years I've discovered that it all has to do with the size of your bananas and eggs. When I've used large bananas and only had extra large eggs on hand, this bread doesn't turn out when the recipe is used as posted. There is too much moisture/fat and the bread doesn't rise nicely. If the batter is very light in color while it's baking I can be guaranteed that the loaves won't turn out and will be heavy like bricks. I've thrown many loaves out. I've tried using extra large eggs with smaller bananas and using 1-1/2 to 1-3/4 cups sour cream and had good luck with that. I'll continue to use this recipe even if I haven't tweaked it to perfection. The flavor is perfect and if you can get the moisture/fat content right it's delicious. My family can't get enough of it.
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Absolutely Sinful Chocolate Chocolate Chip Cookies

Reviewed: Apr. 22, 2012
I have always preferred a cake like chocolate cookie but gave up finding a recipe until I came across this recipe. It's absolutely PERFECT. Big and fluffly and not too sweet. Because I wasn't in the mood for a lot of chocolate I omitted the melted unsweetened chocolate. I doubled the recipe due to the size of my family. I replaced have of the butter with Crisco. This helps to keep the cookies moist and soft and retain their shape. I also replaced half the white sugar with brown sugar. Again, the moisture in brown sugar helps to keep the cookies soft. I beat the butter and Crisco until light and fluffy then slowly added the sugars then added the eggs and vanilla. Last step was to add the flour alternating with the sour cream. Next time I'll try it with the unsweetened chocolate. Awesome recipe. It's my new go to recipe for chocolate chip cookies Thanks so much Emma for sharing your recipe.
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Chicken Marsala

Reviewed: Feb. 6, 2011
This recipe is the bomb!! My family of 6 can't seem to get enough of this wonderful dish. That includes our pickey eaters. I always double this recipe in hopes of having leftovers but my husband and kids clean up every bit the first night. The only change I've made is to omit the sherry only because I never have any on hand and don't ever remember to buy it. Thanks so much Lisa for sharing a great recipe.
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Red Velvet Cake I

Reviewed: Oct. 18, 2010
Excellent cake with a few modifications. I used 1/2 cup cocoa. My Red Velvet Cake Roll uses 1/4 cup cocoa for 3/4 cup flour so I knew this cake was going to take way more than 2 tablespoons. Increased oil to 3/4 cup. Also be aware of the type of cocoa that you are using. I learned the hard way after ruining several Red Velvet Cakes and 6 Red Velvet Cake Rolls. If you are using Dutch processed cocoa be sure to replace the baking soda with baking powder. It has something to do with the fact that the acid is removed from the Dutch processed. If you are using regular unsweetened cocoa you can use the baking soda. None of the recipes I found online or in cook books make this distinction in the recipe directions. Once I started using the baking powder with the Dutch processed cocoa, my problems disappeared and the end result was perfect.
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