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Classic Waffles

Reviewed: Jan. 7, 2015
I love this recipe, but afterwards I used a little bit different ingredients. I used one cup of whole wheat pastry flour, 1/2 cup of all purpose flour, and 1/2 cup of quinoa flour. I also used melted coconut oil instead of butter, and used one tablespoon of sugar and one tablespoon of stevia, and added some cinnamon. They came out really light, fluffy and yummy. Another time I added two tablespoons of vinegar to the warm milk which caused the waffles to be even lighter and fluffier, and taste a bit buttermilkish. When we aren't eating up all the waffles at once I take the remaining ones and immediately put them on a plate and pop them into the freezer. Once they are frozen I put them in a freezer bag. When we want them again we take them out of the freezer and heat them up in the toaster over. They come out just as warm, crunchy, and yummy as they did before. Everything I use is always organic which seems to keep us very healthy, and the quinoa flour gives us additional protein since we are ovo-lacto vegetarians.
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Thanksgiving Stuffed Pumpkin

Reviewed: Nov. 23, 2011
I make this every year except I just use my regular vegetarian stuffing recipe and stuff the pumpkin and bake it. I always vary it a little every year since it is very versatile and always comes out yummy. Even my non-vegetarian family members love it.
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Tasteful Tahini Salad Dressing

Reviewed: Aug. 29, 2011
Soooooo yummy. The only changes I made was substituting apple cider vinegar for red wine vinegar, canola oil for olive oil - less about 1 tablespoon, adding a tablespoon of toasted sesame oil, and adding about 1 tablespoon of chopped chives. Adding nutritional yeast will thicken it if you find it too thin, but I did not find that necessary. I thought the consistency was perfect the way it is. Very much like Goddess dressing.
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41 users found this review helpful

Three Cranberry Relish

Reviewed: Nov. 16, 2009
I have been making this for many years at the holidays except that I add a tablespoon of orange marmalade to give it some zip.
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20 users found this review helpful

Easy Pumpkin Muffins

Reviewed: Nov. 9, 2009
These are fantastic!!!! I used a 16 oz. package of Trader Joes vanilla cake mix instead of the 18.25 oz. package of yellow cake mix. I also used 2 teaspoons of Pumpkin Pie Spice instead of the cinnamon, nutmeg and cloves. I baked them for 30 minutes. They turned out great and the batter was not thick and doughy as some complained of. They were very moist and yummy. My husband said they were the best he's ever tasted and he is very picky.
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