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Low-Fat Blueberry Bran Muffins

Reviewed: Aug. 1, 2012
I absolutely loved these muffins! I followed the suggestions of some other reviewers and used 1 1/2 tsp baking powder and 1 1/2 tsp baking soda. Also I didn't have any wheat bran so I used all bran instead, and pulsed it a few times in a magic bullet (you could alternatively use a food processor) to turn it into a powder. I only used 1/2 cup brown sugar (not packed) but found it a bit too sweet for my liking so I'll probably reduce this the next time I make these - yes I will be making them again! I think the reason for the over sweetness was the sugar that the all bran cereal added to the muffins. I love gooey blueberries in my muffins so I added an extra 1/2 cup of blueberries, and might even used 2 cups total next time. I checked the muffins after 18 minutes and they seemed done from the outside but on the inside they were not fully cooked so I kept them for a total of 20 minutes. Also I made the mistake of making these at 11:30 at night so I regrettably couldn't gobble down half the batch fresh from the oven. But they tasted wonderful the next day as well. Overall a wonderful recipe, thanks for sharing!
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Creamy Rice Pudding

Reviewed: Jul. 27, 2012
This tasted excellent! I didn't have any white sugar so I substituted with brown, I omitted the butter, and added about 1/2 tsp cinnamon at the end when I stirred in the vanilla. A wonderfully versatile recipe.
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2 users found this review helpful

Fluffy Whole Wheat Biscuits

Reviewed: Aug. 7, 2011
As some other reviewers suggested, I used all whole wheat flour and added an extra 1/2 tsp of baking powder. I also used vegetable oil instead of butter and made drop biscuits instead of rolling out the dough and using a biscuit cutter. Served warm with cherry compote, these biscuits are delicious!
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Low Sugar Strawberry Rhubarb Crunch

Reviewed: May 23, 2011
Mmmmm this was delicious! I used 3 cups of rhubarb, 1/2 pint of strawberries, and as other reviewers suggested, an extra tbsp of honey as well as 2 tbsp of corn starch. For the topping I only used 1/2 cup of oats and added 3/4 cup of all-purpose flour. Overall, a great recipe!
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3 users found this review helpful

Chile Garlic BBQ Salmon

Reviewed: Mar. 3, 2011
we cut down the soy sauce by half, and it was amazing!
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6 users found this review helpful

Strawberry Coffee Cake

Reviewed: Feb. 27, 2011
this was a wonderful cake, coming from someone who doesn't like or eat cake. in the picture looked quite short so i doubled the recipe for the batter but used a single recipe for the topping and baked it in a 9x9 square baking dish for 50 min to get a higher cake. for the batter i added 2 tsp of vanilla essence and used two cups of sliced strawberries but next time i will try adding more strawberries and pushing some into the batter. for the topping i added a 1/4 cup rolled oats, reduced the butter by 1 tbsp, reduced the sugar to 1/3 cup and used all brown sugar. as one reviewer suggested, i added an extra 1/4 cup flour since i was reducing the sugar, but this made the topping a bit too thin so next time i will stick with the 1/2 cup of flour. we took this cake to a family dinner and everyone loved it. all in all a wonderful, versatile recipe!
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