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Banana Banana Bread

Reviewed: Aug. 25, 2008
This banana bread is wonderful and moist with a perfect texture. I substituted half cup of flour with whole wheat flour. I also added about 2 tsp lemon zest along with 1 tsp of vanilla extract.
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Butter Flaky Pie Crust

Reviewed: Jan. 24, 2008
Instead of putting in the fridge for 4 hrs I rolled it out between 2 sheets of saran wrap (didn't have wax paper at the time) and that also made it easy to transfer to the pie dish.Turned out nice & flaky and had a great buttery flavor. It would've been more tender I suppose but I had to add a couple more Tbsp of water as others have said because the ball wasn't coming together too easily.
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Good Old Fashioned Pancakes

Reviewed: Feb. 1, 2008
These were great, nice & fluffy. The batter was a bit thick so I probably mixed it too much when trying to scrape it onto the fry pan so it wasn't as tender as I'd hoped. But that's probably partly because I didn't let the ingredients get to room temp. Next time will try mixing wet & dry ingredients separately as well. I served them with a syrup I made from fresh raspberries, along with bacon & eggs.
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Chocolate Chip Apple Cake

Reviewed: Aug. 21, 2011
Really moist and delicious. just b/c i had one i added a banana. Also I used pureed apples b/c i didn't want it to be chunky, and since it seemed to make the batter thin enough, I didn't add the 1/2 cup water as recipe states. Since I like the chocolate flavor I added twice the cocoa powder. I used about 1.5 cups sugar, about half cup Splenda. The chips didn't sink to the bottom for me.
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Buttermilk Pound Cake II

Reviewed: Feb. 8, 2014
swapped out 1 cup of the sugar with Splenda and it still turned out pretty good. Also added grated peel of a small lemon for extra flavor.
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