RobinStyler Recipe Reviews (Pg. 1) - Allrecipes.com (19970388)

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Apple Bread

Reviewed: Oct. 15, 2012
This is a pretty versatile recipe . I used half wheat flour and half all-purpose white flour. I also did half white sugar and half brown sugar ( and sprinkled some on brown sugar on the top to make a sugar glaze taste). Taking a bunch of advice from the reviewers, I also added vanilla, milk and additional cinnamon. I tried a loaf just like that and it was beautiful! I then tried a loaf with a handful of muesli (Bob's Red Mill) and that makes a crunchy breakfast loaf. Cooling right now is a loaf with some pumpkin mixed in... I will try to add carrot in the next loafs with she apple. We have bags and bags of apples and it is cool enough to run my bread maker all day if I have to. My freezer has space and I have a load of great neighbors that may enjoy some baking. I used a food processor and kept the skins on the apple, by the way.
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Classic Peanut Butter Cookies

Reviewed: Aug. 10, 2013
These cookies are delicious! I took the advice of other reviewers and increased the peanut butter. I was "loose" with that and added approximately 1/2 c. more. I also added a full (exact) 1/2 c. of flour knowing I liked a dryer outside texture for my cookie. I used natural peanut butter (the kind you stir because the oil separates); a 50/50 mix of white and wheat flour; salted butter since I had no unsalted in the house (I omitted adding any additional salt to offset its content); and powdered egg mix (placing the water in the moist batter and the powder in with the flour). The result was a beautiful cookie in appearance, texture and taste.
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Mrs. Sigg's Snickerdoodles

Reviewed: Aug. 29, 2013
Oh my YUM!! Though it is fine on its own, I found that doing 50/50 butter and coconut oil really added a nice flavor. Also, I took another reviewer's advice and used a tad more flour. I don't measure the amount, but let's just say I'm more liberal with it. Forming the balls seems easier and less sticky with the extra flour added.
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Awesome and Easy Creamy Corn Casserole

Reviewed: Sep. 27, 2013
I didn't have Jiffy so I used the following ingredients to substitute for the Jiffy: 2/3 cup all-purpose flour 1/2 cup yellow cornmeal 3 tablespoons granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt 2 tablespoons vegetable oil After making this a couple of times at full fat, I decided to play around and was able to substitute Fat Free Greek Gods Yogurt for the Sour Cream. The only trick to that is to add a Tablespoon of Vinegar to the milk and let it sit for five minutes. Without doing that, it makes the casserole bland. Trust me, it's good! I also replaced half of the butter once with coconut oil and once with butter flavored shortening. Both are fine substitutions. I use a 50/50 mix of white and wheat flour and usually bake with powdered eggs (don't cringe) and this recipe gets eaten no matter how much I play around with it. I have to agree with (and thank) the other reviewers that this needs around an hour in the over. I set my timer at 55 minutes and just keep an eye on it. For those who are oven checkers, the casserole doesn't drop no matter how many times you check in on it! Enjoy~
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Buttercream Icing

Reviewed: Mar. 18, 2014
it was so AWESOME! It worked so well
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