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Downeast Maine Pumpkin Bread

Reviewed: Oct. 17, 2013
Easy and yummy. I baked in two larger loaf pans instead of three smaller ones -- only needed an extra 5 minutes or so.
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2 users found this review helpful

Cabbage Kugel

Reviewed: Apr. 9, 2012
This is a good, solid recipe. It's not particularly attractive, and it's not so yummy that I'd make it all year round, but considering it's Passover and I had a cabbage in my fridge it was a good choice. Only a couple notes about the instructions: I cooked in a 9x13 pan, but I think it would have worked better in an 11x7. Also, the instructions say to cook until dark brown, then put in the oven until brown. It was already brown when I put it in! But it does in fact get MORE brown provided you didn't atomize your veggies instead of caramelizing them. It took me more like 45 mins to caramelize the veggies as well. In any case, overall it was a solid way to use up a cabbage during Passover.
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8 users found this review helpful

Cranberry Nut Pie

Reviewed: Nov. 16, 2009
I made this to use up some extra cranberries and it was delicious! I used 1 1/2 C cranberries to get more coverage of the bottom of my pie plate, and pecans instead of walnuts because that was what I had on hand. I think this recipe is advertised wrong though -- to me it seemed like it would have done better as an upside down cranberry coffee cake. Next time I will cook it in a round cake pan and invert to serve. I think it would look prettier that way, and it really does taste like a coffee cake.
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4 users found this review helpful

Sour Cream Gooseberry Pie

Reviewed: Jun. 23, 2008
I made this recipe yesterday for my family and it was a huge hit! One person even said it was the best use of gooseberries they'd ever seen. I used 2 cups of gooseberries and added a little under 1/4 C extra sugar to account for that. I also used a pate brisee recipe from Martha Stewart for the crust, and I used low-fat sour cream in the filling. Thanks for the great recipe!
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8 users found this review helpful

 
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