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Pumpkin Nut Muffins

Reviewed: Dec. 9, 2007
I've tried many pumpkin muffin recipes and this is the one I've been looking for! Moist, plenty of pumpkin flavor, and a very light and fluffy texture. I used walnuts instead of pecans, and used regular milk instead of buttermilk which I didn't have. I also used fresh pumpkin instead of canned out of preference. Finally, I didn't have any ground ginger or cloves but the recipe still tasted great!
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Easy Morning Glory Muffins

Reviewed: Feb. 15, 2012
These were perfect! Nice and moist - I will definitely make again. I followed the advice of substituting half the oil with applesauce. I also replaced 1 cup white flour with 1 cup wheat. I tried to follow the advice of those who suggested using the mini-food processor to chop up the carrots - that did not work for me at all. I will just grate the carrots next time.
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3 users found this review helpful

Zulandt's Lentil Casserole

Reviewed: Dec. 9, 2007
Great recipe! Very filling and warm, a perfect winter meal. I added garlic as did others who reviewed, and I also added fresh tomatoes, two bay leaves and turmeric to the lentils. I generally like my veggies less cooked, so I threw the zucchini on top of the lentils during the last 5 minutes to let them lightly steam. I also used less cheese than was called for but stuck with the 3/4 c bread crumbs. I would definitely make this again!
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3 users found this review helpful

Harvest Pumpkin Brownies

Reviewed: Nov. 7, 2010
These are amazing! I used fresh pumpkin instead of canned, and they were just the right consistency. The cream cheese frosting was delicious on them as well.
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2 users found this review helpful

Italian Summer Squash Polenta Bake

Reviewed: Sep. 4, 2008
This is definitely a tasty recipe. I gave it a 5 because it was very good, easy to make, and used up my summer squash. Not to mention that it involved deep-frying, and you can't go wrong with that. Next time I'll definitely make my own polenta on the advice of other reviewers.
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2 users found this review helpful

Sophie's Zucchini Bread

Reviewed: Jul. 17, 2008
I made muffins with this recipe instead of bread, and used butter instead of oil. Next time, I'll use much less sugar - maybe 1 c instead of 2 - for a healthier snack. Raisins or dried cherries could be added for extra sweetness. I also added nutmeg. I baked the muffins for 17 minutes for perfection! Very good recipe overall.
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2 users found this review helpful

Robin's Peanut Butter Cookies

Reviewed: Feb. 15, 2012
Really good cookies! I added 1 cup of M&Ms and skipped the peanuts... they were a hit! I will definitely make them again.
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1 user found this review helpful

Zucchini Nut Cookies

Reviewed: Sep. 4, 2008
This recipe is GREAT! I used butter instead of shortening - same quantity - and used garam masala (an indian spice mixture) instead of the cloves and nutmeg. The dough is definitely dry and crumbly, but I think this is because the zucchini gets so wet - other zucchini recipes I've made do not account for this and are too sticky and soft. This is a great recipe and (considering I've got a zucchini in the kitchen that's about the size of my thigh!) I will make it again - and again - and again!
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Apple Cranberry Bread

Reviewed: Dec. 9, 2007
This was definitely a tasty bread. Not very sweet, but it had a nice flavor. I did not add the nuts on the request of my partner -- big mistake! The bread really needed the extra texture. Be prepared for a super-stiff dough -- I abandoned my wooden spoon and used my hands to mix the dough at the end. Unlike others I added all the cranberries and apples and I'm glad I did! I used my leftover cranberries and apples to make cranapple sauce... perfect seasonal food.
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