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Hummingbird Cake I

Reviewed: Mar. 22, 2006
A great recipes....made even better with a few modifications to suit my taste. I reduced the vegetable oil to 3/4 cup and added 1/2 cup buttermilk. I also added about 3/4 cup coconut. Instead of dicing the bananas, I mashed them. I used two 8" round cake pans greased, floured, and the bottoms lined with parchment paper - I baked at 350F for approx 35-40 min. After the cakes cooled I assembled the layer cake, frosting the layers with cream cheese frosting and garnishing the side of the cake with more shredded coconut. Thanks Carol for sharing this great recipe!!
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105 users found this review helpful

Banana Muffins with a Crunch

Reviewed: Mar. 20, 2006
Wow....what a great recipe. I made some modifications as others suggested: I used 1 cup whole wheat flour and 2 cups of white flour; used 1/2 cup brown sugar and 1/4 cup white sugar; substituted buttermilk for the milk. I also decided to add 1/4 cup wheat germ. Be certain though to properly combine the ingredients as mentioned in a previous review - dry ingredients mixed first, melted butter added to the dry ingredients. Combine the eggs, milk, and vanilla and add next. Finally, fold in mashed bananas, chopped bananas, granola, nuts, coconut, and wheat germ. This recipe is a keeper!!
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63 users found this review helpful

Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Aug. 16, 2004
I think I have finally perfected a carrot cake recipe. Like others, I reduced the sugar to 1 1/2 cups, and the oil to 3/4 cup. I also added 1/2 cup shredded coconut, 1/2 cup raisins, and 1/2 cup craisins. My secret though was to first bring to a rolling boil in a small sauce pan the raisins and craisins in 1/2 cup dark rum (you could also use orange juice or pineapple juice). Let cool, and add the plumped-up fruit and any remaining liquid to the cake batter. What a great recipe!
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3 users found this review helpful

Coconut Macaroons II

Reviewed: Apr. 25, 2004
Such a simple recipe and great flavor! I divided the batch up and baked one right away, and one batch the next day after being refrigerated, and noticed a huge difference. The refrigeration helped to prevent the macarooons from spreading too much. I baked until browned around the edges as well as toasted on top. Another suggestion-dip in chocolate laced with orange zest. YUMMY!! Will use again and again.
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3 users found this review helpful

Lazy Dazy Cake I

Reviewed: Mar. 25, 2004
Wow...what a great recipe. As suggested, I added a teaspoon of vanilla, and only baked the cake for 30 min at max. I used two 8" round pans lined with parchment paper, lightly greased and floured. After broiling, I let them cool and flipped the cakes out of the pans and made a two layer cake - very nice display! Tastes just like grandma used to make. I will use this recipe again. In fact, I think I'll use the batter recipe the next time I make pineapple upside-down cake. A real winner!
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11 users found this review helpful

 
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