Diana Schenone Recipe Reviews (Pg. 1) - Allrecipes.com (19250690)

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Diana Schenone

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Classic CRISCO® Pie Crust

Reviewed: Nov. 26, 2013
A great classic. The only variation I make, is that I use half butter and half Crisco. PERFECTO!
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Delicious Pumpkin Bread

Reviewed: Oct. 4, 2013
Based on my experience with the Banana Banana Bread recipe, I adjusted the oven temp to 325* - again, the bread turned out moist through and through. The only other adjustment I made was to use 1 3/4C white sugar and 1C light brown sugar. I would have switched out the oil for applesauce, but I didn't have any on hand...next time I'll use applesauce. Husband is raving about this bread. I guess it is one of my new regular recipes. :) And I will, most assuredly, be making gift loaves for the holidays. YUMMY!!!
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Banana Banana Bread

Reviewed: Oct. 4, 2013
Definitely bake at 325*. I baked one at the recommended 350* and the crust turned out tough and chewy; so the next bread I made was baked at 325* and it turned out PERFECTO!!! It cooked evenly and was moist inside and out. My husband has been raving about it for days...says it was the BEST banana bread I have ever made.
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Caramels

Reviewed: Dec. 3, 2012
This is such an easy recipe to make, and I don't own (and never have owned) a candy thermometer. I simply use the ice water/hard ball method to determine if the caramel is ready. Works everytime! It is buttery and addictive. I use my Pampered Chef jelly roll pan; first I VERY lightly butter the pan, then I sprinkle sliced almonds, or coconut, or mini morsels, or any other kind of "topping" I want on the caramel. Then I pour the liquid amber in to the pan. When it is cooled and cut...Oh My! what a delight!
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