rutabaga Recipe Reviews (Pg. 1) - Allrecipes.com (10056716)

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Canned Apple Pie Filling

Reviewed: Oct. 13, 2010
This is a really nice pie filling. It's easy to throw together a batch when the Honeycrisp are ready here in WA State. I've never gotten a full 7 quarts out of it, but no one here has complained about having to munch on that half quart on their vanilla ice cream. I leave out the yellow food coloring everytime, can't quite comprehend putting it in lovely food. Note that the recipe says TWO quarts per pie. I actually use 1 quart per pie because we are happy with a little bit thinner/smaller pie, but if you're looking for the pie that mounds up, use more. I leave 3/4 to 1 inch of headspace, because it does expand quite a bit. I've not had any troubles with spoilage because of the cornstarch. Last year's batch tasted great 11 months later. I have a batch going right now. It will take me about 1.5 hours to process once I get everything out and going. Pretty nice for pies stored up in the winter! I gave four stars because I made it as is the first time around and it wasn't spicy enough. I just taste the syrup and amend based on flavor now. Try a splash of vanilla to the syrup after taking it off of the heat!
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MMMMM... Brownies

Reviewed: Jun. 30, 2009
I've made these twice now and made them with the proportions being the same as the given recipe but used sucanat instead of white sugar and 1/2 whole wheat pastry flour and 1/2 white flour instead of all white flour. These are just AMAZING. I really cannot get over the moist quality and the deep richness achieved in this recipe. Quite delicious. I'll be making these for our occasional dessert times. OH, and SO EASY! Turns out brownies very quickly and without much cooking effort.
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Honey Wheat Sandwich Rolls

Reviewed: Jun. 22, 2009
These make really tasty rolls. The texture is wonderful, nice and soft but still sturdy! I cut out most and rolled a few just to see the difference, and the cut out ones look just like store bought hamburger buns. They taste so much better, though! I'll be playing with this to make it more fiber filled, but really love this. We've only eaten them as rolls as of now, but tonight hope to give it a shot as "hamburger buns"!! Thanks for sharing!
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Lighter Snickerdoodles

Reviewed: Feb. 18, 2009
This is a VERY tasty alternative snickerdoodle recipe. I'm not giving it five stars because I like the full fat version better, but this is really quite nice. My biggest thing missing from this recipe is the crispness that I get from the version with more fat.
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Greek Butter Cookies

Reviewed: Feb. 18, 2009
I've made this recipe numerous times since finding it in Dec. 2008. It's really great. The ONLY thing I do differently is to triple the almond. The S shape is not difficult to make and really creates a delicate and lovely cookie. Friends are wowed over them and my husband and kids ask for it all the time. (Our 9 and 7 year old kids make them into the lovely S shape!)
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Pumpkin Pancakes

Reviewed: Jan. 9, 2009
These were very tasty pancakes. I made them like the recipe stated (how someone can radically alter the recipe and then have the audacity to rate the recipe, I'll never understand...pancake mix, come on!). These are some of the more moist, almost custard-like pancakes I've ever had and that is what took a star off for me. I like study pancakes that hold up well to toppings. That being said, it's worth a make and see for yourself.
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Mushroom Barley Bake

Reviewed: Feb. 13, 2007
I love this dish. It's a great healthy addition to my family's repertoire and goes well with chicken, beef or pork...also stands alone as a nice meatless dish. Haven't served it wtih fish, so you're on your own for that. I love to throw in a bit of celery as well and often use actual chicken broth instead of granules. This one is here to stay.
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14 users found this review helpful

 
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