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Golden Sweet Cornbread

Reviewed: Jan. 18, 2012
This is the first time I have ever made corn bread from scratch. I stuck to the recipe mostly, just used melted butter for the oil and an egg replacer since my son is allergic to eggs. I made them into muffins and only baked them for 15 minutes. They were moist and so yummy. My husband, who doesn't usually like cornbread, actually had two. Nice to find a good recipe on the first try!
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Chantal's New York Cheesecake

Reviewed: Dec. 18, 2010
So...this was my first cheesecake and I'm so glad I went with this recipe. I made it for a party and it was perfect! I was a little nervous because I watched it rise while baking and I was worried that I didn't something wrong. Maybe that's normal, I don't know, but it went back down and the taste and texture was perfect. I followed the recipe as is and I got many comments on how great it was.
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1 user found this review helpful

Chocolate Cupcakes

Reviewed: Sep. 22, 2008
I tried making these cupcakes for my daughters birthday this weekend, but I couldn't even finish the recipe. The butter/sugar ratio was way off...the butter didn't cream at all after mix for a long time. I was very disappointed. It needs either way less sugar or more butter. And probably less baking powder.
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Best Brownies

Reviewed: Feb. 14, 2007
WOW!!! I have been looking for a the perfect chewy, fudgey brownies for a while now and they always come out cakey or crumbly. This one was awesome. I think better than the box. I didn't use the frosting, thought it would be too much and I was right. We felt they were pretty rich without it. Thanks for ending my search!!
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No-Bake Granola Bars

Reviewed: Oct. 12, 2006
I brought these to a Bible study and they got rave reviews. I made half with Craisins instead of raisins and left the other half with just mini-chocolate chips. That was a group of happy people. Thank you!
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Banana Bread

Reviewed: Oct. 13, 2005
This was a great recipe. I followed advice from others and used the extra 1/2 tsp baking soda and 1/2 tsp vanilla. I also added about 1/4 c applesause and beat the egg whites seperatly before adding them in for extra "fluff". I put it in one loaf pan and cooked just under 1 hour but the edges started to burn just a tad. But it tastes SO good. Thanks Nikki
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White Chocolate Covered Pretzels

Reviewed: Dec. 23, 2004
A little time consuming but turned out great. Chocolate is a good consistancy. I halved the chocolate and colored one half green and one half red, I had left over squares so I drizzled white over the tops of the red and green pretzels. Festive for the holiday goody table! Thank you
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