DONNA Recipe Reviews (Pg. 1) - Allrecipes.com (1920757)

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Tofu Sandwich Spread

Reviewed: Aug. 10, 2012
This is a great recipe because it is versatile. I used 2 12-oz blocks of tofu, subbed 1/2 light miracle whip (for sweetness) plus 1/2 light mayo for the full-fat stuff, and added green and red peppers along with the veggies. Used the juice of one lemon. I could see myself always having this on hand for a meal or snack.
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Cream Puff Cake

Reviewed: Apr. 14, 2012
I used coconut pudding because I'm not wild about the medicinal taste of vanilla. With coconut pudding and the Eclair II frosting, it was DELICIOUS!
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1 user found this review helpful

Peppermint Patties

Reviewed: Jan. 28, 2012
Easy and delicious. A tip for dipping: Use spoons. If you pass the patty between two spoons, you can easily coat each patty in chocolate without it falling apart. I used large dinner spoons - worked like a charm!
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3 users found this review helpful

Baked Kale Chips

Reviewed: Nov. 15, 2011
After encountering the problem that other reviewers had of some leaves being burnt while others remained soggy, I added a step by finishing these off in my food dehydrator! This is my secret to getting them completey crispy and dry without burning any edges. I use olive oil spray and Penzey's Northwoods Fire seasoning.
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Flourless Chocolate Cake I

Reviewed: Oct. 24, 2011
I love this cake so much, I baked it for my own wedding. I have also baked it for several family birthdays and most recently for a raffle (it brought in over $100!!!). I use Trader Joe's 72% dark chocolate. Every bite tastes like a truffle.
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Port Wine Chocolate Cake

Reviewed: Oct. 24, 2011
Decadent and delicious! This cake was NOT difficult to make. The comments of other reviewers puzzled me, especially the complaints that the cake did not rise. The recipe contains no leavening agents - it is not MEANT to rise. All of its volume comes from the air in the beaten eggs, which is why is it important to beat them thoroughly. This cake is absolutely delicious warm from the oven or cooled the next day. In the refrigerator, the glaze firms up nicely but remains soft enough to slice.
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Lemon Poppy Seed Bread

Reviewed: Jun. 20, 2003
I have made this bread in several forms - large loaves, mini loaves (makes about 4) and muffins (24 regular-size). I have never used the glaze because the bread itself is sweet and moist enough. The most outstanding feature of this recipe is the batter itself. My husband called it "the best batter ever...it's like a batter milkshake!"
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Cheesy Soft Pretzels

Reviewed: Jun. 20, 2003
These are a tasty and quick snack. I used 1 c. white and 1/2 c. whole wheat flour, which tasted great. Just a note: It is unnecessary to roll out the dough and cut into strips. After kneading briefly, just pinch off a chunk of dough, roll it between your palms to form a 6-7 inch rope, and then shape into a pretzel twist. Much quicker!!!
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Apple Enchiladas

Reviewed: May 9, 2003
I used whole wheat tortillas, and the end result was nice and chewy (not tough, as other reviewers have said). The sweetness of the apples and sauce was well-balanced by the nutty flavor of the wheat torillas. Also, I made my own apple pie filling, using about 4 cups of thinly sliced apples, about 2/3c. white sugar, 2Tbsp. flour, a little water, and cinnamon and nutmeg to taste. Bring to a boil, then lower heat and simmer until apples soften (about 5 minutes)
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Apple Pie Slices

Reviewed: Dec. 25, 2002
Terrific recipe! I doubled the crust, and will probably use unsalted butter instead of shortening next time.
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Cinnamon Bread I

Reviewed: Dec. 25, 2002
With small modifications, this is a great recipe. First of all, since it's a quick bread, you MUST mix the dry and wet ingredients separately. Do not beat the batter for three mintues; instead, mix the dry and wet ingredients lightly until the batter is just combined. Keep in mind that the struesel is not a topping...it sinks into the cake. I doubled the struesel (using brown sugar instead of white) and sprinkled some in the middle of the loaf. Also, consider using something bigger than a loaf pan, or else place a cookie sheet one rack lower than the loaf pan to catch the "drippings." Would probably be beautiful in a bundt pan.
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