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Downeast Maine Pumpkin Bread

Reviewed: Feb. 16, 2008
EXCELLENT bread.
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Big Soft Ginger Cookies

Reviewed: Feb. 16, 2008
These are phenomenal!
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Granny Kat's Pumpkin Roll

Reviewed: Feb. 16, 2008
I too ended up with too much leftover filling (if you add too much, the roll doesn't bake up quite right). But both the cake and filling are delicious!
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Southwestern Egg Rolls

Reviewed: Feb. 16, 2008
These are fantastic. The spice combination is amazing! To make them healthier, I brush a little bit of olive oil over the top of the eggrolls and bake them for about 30 minutes at 450 instead of frying. I don't add the green peppers or bell peppers since everyone likes them better that way. I've also altered the recipe to make vegetarian eggrolls, and add 1/2 block of drained, minced extra-firm tofu in place of the chicken. My co-workers are always asking for these!
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Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Feb. 16, 2008
The recipe is quite good, though I used an entire cup of peanut butter because I read all the reviews that said that 1/2 cup wasn't quite enough to bring out the peanut butter flavour. Good!
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Aunt Cora's World's Greatest Cookies

Reviewed: Feb. 16, 2008
These are really good! But I did use about 1/4 cup more peanut butter because I didn't feel that the flavour was quite strong enough.
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Mall Pretzels

Reviewed: Feb. 16, 2008
The dough is fantastic. The only thing I do differently: I dump 1/4 cup baking soda into a pot of boiling water. Before I baking, I put each pretzel in until it floats (about 5-10 seconds). These are best fresh, but still good the day after if you microwave for about 15 seconds.
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Easy Cream Cheese Danish

Reviewed: Feb. 16, 2008
I wanted to make individual servings, so I used Crescent Round (instead of roll) dough, flattened the middles (I left a lip on it to keep the filling inside) and put the cream cheese mix into each. It was fantastic, although you have to watch them carefully to make sure that they don't burn.
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