SKILLETZILLA Recipe Reviews (Pg. 1) - (18327713)

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Yogurt Whole Wheat Quick Bread

Reviewed: Sep. 9, 2007
I doubled the batch, and made some signifigant changes: 3 fat free, low sugar fruit yogurts, no butter, lemon juice, or honey, and all whole wheat pastry flour. The early browning might be due to the honey in the recipe; reduce your oven temp. by 25ยบ.
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2 users found this review helpful

Excellent and Healthy Cornbread

Reviewed: Feb. 10, 2006
I found this to be an EXCELLENT cornbread-- not toothache sweet, good amount of cornmeal flavor. It has a terrific texture which I greatly prefer to the standard pile of warm cornbread crumbs I'd been content with. Delicious. Thank you so much for this recipe.
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5 users found this review helpful

Perfect Lemon Curd

Reviewed: Aug. 30, 2005
This lemon curd recipe is excellent. I dumped everything in a pan and commenced to stir... no problems! It thickened to the perfect, dollop-able texture; it was bright colored, bright flavored, light and fluffy. I only used 1 Tbl. of butter, and found that very adequate. I've had problems with lemon curds tasting eggy, and that wasn't a problem this time. Delicious, delicious!! I can't wait to try it with grapefruit or limes next time.
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6 users found this review helpful

Tahini Almond Cherry Cookies

Reviewed: Jul. 1, 2005
Hey, just a footnote: the ingredients should read "multigrain HOT cereal"; like oatmeal, only multigrain. Enjoy, I hope!
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7 users found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jun. 3, 2005
...My very first five-star rating! TA-DA!! Well done, Amy. I used multigrain flakes, all brown sugar (makes cookies chewier, and gives more flavor), chunks of Ghirardelli white chocolate, dried sour cherries and cranberries, and toasted macadamia nuts. The Missus likes her cookies more "chunk" than "cookie"... and chewy in the middle, with crispy edges. I made large cookies (maybe 1/4 C. or so of batter), and baked them at 350 for 10 (?) minutes. Yum, yum, yum... I think these are the new "taking cookies to the bike race" offering. So many opportunities... peanut butter and milk chocolate hunks; dried cranberries, sour cherries, apricots, allspice, and hazelnuts; almond butter and shaved dark chocolate!!! My, my...
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3 users found this review helpful

Absolutely Excellent Oatmeal Cookies

Reviewed: May 19, 2005
These were okay... nothing to write Ma about; I'm probably really picky, though. I made a half batch, mixing in chunks of Ghirardelli white chocolate, dried cranberries, dried sour cherries, chopped apples, and a few walnuts. I did use half whole wheat flour; next time (if there IS a next time), I'll use multigrain cereal instead of just oatmeal. Not a bad recipe, Marylou-- just an exacting reviewer!! Much love.
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13 users found this review helpful

Bobbie's Oatmeal Cookies

Reviewed: Mar. 19, 2005
These cookies are pretty good! I added about 1/3 C natural peanut butter to mine, with 1 C of dark chocolate chunks cut from a Ghirardelli hunk, and 2 Tbl flour. They're tender and didn't spread, so I could probably have done without the extra flour. I just flattened them with wet fingers. Got an even six dozen from this recipe.
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1 user found this review helpful

Best Chocolate Chip Cookies

Reviewed: Mar. 14, 2005
Mmmm, these were very, very good! I split the butter/sugar/eggs/vanilla in two after I beat everything together; to one half I added about 2 Tbl. peanut butter, 1 Tbl milk, 1/2 C peanut butter chips, and 1/2 C milk chocolate chunks. In the second batch, I subbed strong mint tea for the hot water, 1 C milk chocolate chunks, and 1/3 C baking cocoa for the same amount of flour. These cookies were tender and crispy; they didn't spread much, and I did not chill the dough.
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