britpeach Recipe Reviews (Pg. 1) - Allrecipes.com (19054189)

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Wilderness Place Lodge Cookies

Reviewed: Oct. 26, 2011
Agree with previous reviewers that these cookies are great. I made as per the recipe but know I can substitute different nuts, dried fruit, chocolate and essence for a different flavor. Halving the ingredients made over 4 dozen normal sized cookies using a scoop that holds 2 Tbs.
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Broiled Parmesan-Lemon Tilapia

Reviewed: Feb. 5, 2012
Like many cooks I substitute for what I have on hand. Having no idea what miami style seasoning is I used a sweet-hot seasoning and italian herbs instead of basil. The result was wonderful and complemented by the brown rice that accompanied it. The next day I sautéed the leftovers of both with onions and carrots in olive oil which was equally delicious. I will use this two-day formula again. Thanks for sharing.
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Currant Scones

Reviewed: May 24, 2015
Used the basic recipe to make date and chocolate chip scones. Substituted the currants for half a cup each of chocolate chips and half a cup of cut-up dates. Cut the sugar to a third of a cup and omitted the sugar on top. Thought that they would be good with buttermilk in the ingredients - and they are!
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Blackberry Apple Pie

Reviewed: Jul. 4, 2011
This is so good - sweet and tart at the same time.
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Key Lime Pie VII

Reviewed: Dec. 11, 2011
So easy and surprisingly great. A winner!
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Buttermilk Seed Bread

Reviewed: Apr. 27, 2015
Always looking for the best bread and I think I've finally found it. This really has a great texture, is moist and keeps (if you aren't tempted to eat it all at once!). Good both plain and toasted. I did find that using two cups of whole wheat flour and three cups of bread flour were enough. Perhaps because of this, there wasn't enough for two full loaves and I made one large loaf and 6 muffin-pan rolls. Have made the recipe twice so far. A keeper!
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Mahogany Cake

Reviewed: Apr. 27, 2015
I had a cup of buttermilk to use up, so I made some cupcakes, shortening the baking time to 15 - 20 minutes. They were moist and tasty and the only change I will make next time is to increase the amount of cocoa.
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Frosted Banana Bars

Reviewed: Sep. 29, 2011
Made according to the recipe except I used a homemade cream cheese frosting. Thought they were too heavy and although edible, not to our liking.
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Brandied Bananas

Reviewed: Jul. 11, 2011
A simple and quick dessert I served over ice-cream, it was a good way to use two over-ripe bananas. I think you can use many choices of alcohol. I used butterscotch schnapps and omitted the molasses as I thought that would be sweet enough. No pecans so substituted walnuts.
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Frosted Corn Flake Cereal Clusters

Reviewed: Jul. 18, 2011
Overly sweet for my taste but it was a good way to use frosted flakes. Used chunky peanut butter.
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Dark Dreams

Reviewed: Feb. 6, 2012
The taste of this cookie cannot be faulted - rather like an extra light shortbread. However the consistency is very crumbly which made putting them together difficult. In the end I used cling wrap to hold the roll together when I refrigerated it. I also found it only made just over half the amount stated. Don't know if I will make them again - the taste may tempt me!
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Guinness® Bread

Reviewed: Apr. 27, 2015
I was excited to make this as for once I had all the ingredients on hand. It had an unusual taste that didn't appeal to either me or my husband. We managed to eat a quarter of the loaf - and then pitched it.
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