Faith Woods Recipe Reviews (Pg. 1) - Allrecipes.com (18603503)

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Lemon Square Bars

Reviewed: Apr. 29, 2006
These tasted great but are difficult to cut. I found the crust very difficult to cut through and that the top got all messed up when cutting. Confectioner's sugar sprinkled on the top helped to fix the looks of the bars. I would recommend following the suggestions about lining the pan with something so you could lift the bars out of the pan and cut them more easily.
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Fudge Puddles

Reviewed: Apr. 18, 2006
These look sooo fancy! You can't go wrong with PB and Chocolate. While I did not have difficulty removing my cookie base from the muffin tin, it does take a little bit of time to remove 24 to 48 of them one-by-one. So I would recommend that you only make the filling once they are all removed from the pan and cooling on the rack. Otherwise, your fudge will start to set in the pot while you're taking them out. I found it a little difficult to scoop up the right amount of filling so that I wouldn't overflow or end up with drips ruining the perfect edges. Any tips out there?
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Honey Mustard Dressing II

Reviewed: Apr. 17, 2006
Great stuff, I needed some honey mustard to use a spread to put on some mini Ham and Swiss cheese croissants for a potluck and it was perfect. I used low-cal "whipped dressing" (Miracle Whip), instead of mayo and it tastes just right!
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1 user found this review helpful
Photo by Faith Woods

Brigadeiro

Reviewed: Apr. 17, 2006
These went over really well at my church potluck. Unfortunately, even with the advice of others, I also experienced difficulty in the forming stage, even after having let it sit in the fridge for a time. But I think that had I given it a good 3 hrs in the fridge (until the ENTIRE blob was cooled, even the center), then it would have worked fine. Seeing how I was able to work half into balls pretty easily ntil I encountered some warmer gooier stuff, then returned it to the fridge and formed the other half later with no problems. I greased a melon ball roller (and my hands)which worked really well for scooping it up to roll into balls, then rolled in either cocao powder, icing sugar, crushed almonds or walnuts. They looked great, like truffles!! I put each into it's own very small muffin liner and kept refrigerated until served and they kept their shape perfectly. ***Made this again with the advice of a reviewer flatten between cling wrap and put in the freezer. Very easy to handle this way, forming went much faster this time. Thanks
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Chicken Cordon Bleu I

Reviewed: Apr. 15, 2006
This recipe is very easy and fast to prepare, holds together really well and looks great. I only had plain bread crumbs (not seasoned), so I just crushed up some ceasar salad croutons and they worked great. I think this would taste even better (5 stars) with a smear of a honey mustard-type sauce in the center.
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Chocolate Banana Bread

Reviewed: Apr. 9, 2006
Very yummy, very moist bread. Make sure to let the loaf cool completely before attempting to slice it! It's so tender when still warm that it falls apart. Cuts beautifully once fully cooled.
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2 users found this review helpful

Healthy Banana Cookies

Reviewed: Apr. 8, 2006
This cookie tastes alright, but I was disappointed given its high rating. It is definitely not a viable alternative to a "non-healthy" cookie.
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Photo by Faith Woods

Rich and Delicious Banana Bread

Reviewed: Apr. 2, 2006
I used the recipe to make mini-muffins and they came out quite good for flavor and texture. A tiny bit crispy on the outside and soft and moist of the inside. I (of course) added chocolate chips. I also used apple sauce instead of shortening with no trouble. Made 30 mini muffins, baked at 400F for 12 minutes.
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Yummy Sweet Potato Casserole

Reviewed: Oct. 9, 2005
My family has requested that this recipe become my signature Thanksgiving Dish. It was fabulous. But only after I made a change to it. Once the potatoes were mashed with all the other ingredients I found the consistency to be like a thick soup, ie. liquidy (icky, maybe that's the way it's supposed to be -I'm Canadian and not familiar with most southern food - , but I was expecting the consistency of normal mashed potatoes, just sweeter). I therefore ended up doubling the potatoes while leaving everything else the same. That was absolutely perfect.
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14 users found this review helpful

 
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