Gazoogleheimer Recipe Reviews (Pg. 1) - (18997174)

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Golden Sweet Cornbread

Reviewed: May 7, 2010
Love this recipe - it's easy to knock off in a hurry when I need bread for dinner! And, everyone likes it, too. My substitutions include butter-flavored crisco instead of vegetable oil & soy milk instead of cow's milk (we have a milk allergy in the house). I also use some brown sugar in place of the white sugar most of the time. Every once in a while, I'll add some frozen sweet corn to the batter before cooking, as well.
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Brown Sugar Cookies II

Reviewed: Mar. 8, 2009
I used butter flavored crisco and, instead of chilling & slicing, I rolled the fresh cookie dough into walnut sized balls, then pressed them down on the cookie sheet, with a fork (like you do with peanut butter cookies). Yum! Next time I might use a larger proportion of brown sugar to white. And, I'm sure they'd taste even better with vanilla added (I was all out...) We'll be making these often!
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3 users found this review helpful

Whipped Shortbread Cookies

Reviewed: Aug. 23, 2007
Oh, yummy! I added about 1/4 cup more confectioner's sugar -and- a teaspoon of vanilla. I also used butter-flavored crisco instead of butter, due to a milk allergy in our home. After putting them on the cookie sheet, I wet my finger with some water & made an indent in each one, which I filled with some blueberry jam. Yummy! Next time, I'll have to make a double batch! You really do need to beat them for 10 minutes, though. The dough will change consistency over the course of those 10 minutes from crumbles to a whipped up dough.
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60 users found this review helpful

Sweet-Sour Pasta Salad

Reviewed: Apr. 23, 2007
Yummy! Such a versatile recipe, too. I added some broccoli this time, but you could mix it up with just about any fresh veggies you have on hand!
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4 users found this review helpful

Hush Puppies II

Reviewed: Jan. 18, 2007
Yummy! My family loves them. Here's what I did differently, though :D I used 1 cup of cornmeal, 1 cup of regular flour & a tablespoon of baking soda (in place of the 2 cups self-rising flour). I also added a little pepper and two tablespoons of white sugar (I think I'll try brown sugar next time). I fried them in a frying pan, in about 1 1/2 inches of oil, so had to flip them over once they got brown on one side.
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64 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Oct. 6, 2006
Yummy! I have a son who's allergic to cow's milk, so I replaced the buttermilk with 1 cup of soy milk mixed with 1 Tablespoon of lemon juice. I also substituted brown sugar for half of the white sugar (because I like how brown sugar tastes in corn muffins). I poured the batter into 12 muffin cups, then baked it in my (always too hot oven) at 350 for 20 minutes. They turned out great - cake-like, just the way we like them - moist & sweet.
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French Bread Rolls to Die For

Reviewed: Jul. 15, 2006
Yum! Yum, yum, yum! The smell as they cook is amazing. Nice rolls for sandwiches. I sprinkled cornmeal on the baking sheet before I put them on to rise the last time.
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3 users found this review helpful

Child-Proof Sugar Cookies

Reviewed: Feb. 13, 2006
We loved them. I made them with a 3yo, 4yo & 6yo & had no problem at all. I substituted microwave-softened unsalted margarine for the shortening. We also added some red food coloring to the mixture before adding the flour. The dough was like a slightly moist clay, that the kids worked with for a bit on a floured board before rolling it out. We found it worked better patting the dough with our hands to a thickness somewhere between 1/8 & 1/4 inch, rather than using our heavy rolling pin. Delicious! We're bookmarking this recipe!
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