DMEYER Recipe Reviews (Pg. 1) - Allrecipes.com (1837660)

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Golden Lemon Pound Cake

Reviewed: Dec. 20, 2003
Since I was out of butter, I used margarine, and the cake still had a very rich texture and flavor. I used an additional 1/2 T. of lemon juice in the batter, and it was just right. The lemon flavor was subtle, but definitely lemony. I was a bit concerned about the glaze - the taste of the glaze alone wasn't that great, but when it was part of the cake was a good addition. Very quick to make.
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Mini Kisses Blondies

Reviewed: Nov. 22, 2003
Even being made with dark brown sugar, these brownies have a rather bland flavor, nothing to get excited about. The texture was more cake-like, not like typical brownies. I wouldn't make unless you want a bar cookie with a cakey texture.
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Burrito Pie

Reviewed: Nov. 22, 2003
Great flavor, and excellent versatility. The meatbean mixture freezes well, and I've used the mixture with nachos, as taco filling, and burrito filling.
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Jumbo Fluffy Walnut Apple Muffins

Reviewed: Nov. 7, 2003
Excellent flavor, even better the next day. I chopped the apples since I made mini-muffins. The recipe made 36 mini-muffins and 1 large muffin. For lower fat, I substituted unsweetened applesauce for half of the margarine and they were still great. I sprayed my nonstick muffin pan with Pam, and still had a bit of difficulty removing the muffins, so if you don't have nonstick tins, I would use cupcake liners.
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Orange Crunch Cake

Reviewed: Mar. 15, 2003
This cake is wonderful, and with the orange glaze is very rich. I heated up the sugar/OJ glaze in the microwave to help dissolve the sugar. I made it with dried cranberries, and used fat free yogurt instead of sour cream. Couldn't have been better.
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Oatmeal Date Cookies

Reviewed: Mar. 15, 2003
These cookies have a very soft texture. I used 1 1/2 cups of dates instead of 1 cup. The cookies are a bit bland, but I'm not quite sure what they need. My friends thought they were great, however. The next time I make date cookies I'll try another recipe.
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Three Cheese Spaghetti Pie

Reviewed: Jun. 17, 2001
Great recipe! Since I'm single, I'm always looking for recipes that re-heat well. This one fits the bill--the pasta doesn't get soggy after heating again. It also freezes well. I've made this 3 times, and have made a few adjustments to suit my preferences. No pie shell (reduces fat grams), used 2 cups of spaghetti sauce, added some garlic powder and oregano to the meat mixture, and parmesan cheese on top of the meat mixture in addition to the mozarella.
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