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Recipe Reviews 7 reviews
Apricot Brown Sugar Ham
I did not follow the recipe even remotely exactly. I used blackberry preserves instead of apricot jam, no brown sugar, brown mustard instead of mustard powder, and cooked it in the crock pot on low. It came out wonderfully - falling-apart, juicy, tangy, and it was so easy to pull the bone out. The sauce made a wonderful gravy, perfect for mashed potatoes or for dipping fresh toast strips. Big hit with the kids, too! This recipe might be perfect as written, but it's perfect if you take great liberties as well. I think I will be buying up a number of hams while they are cheap post-Christmas and making this part of our normal meal rotation!

10 users found this review helpful
Reviewed On: Dec. 28, 2010
Raisin Crunch Cookie Mix in a Jar
I packed the jar, then baked it immediately to test for gift-worthiness. The fit in the jar is (as mentioned) *very* tight. I added 2 Tbs. powedered eggs, and had about 1.5 Tbs flour mix left over - so about 1/2 Tbs of wiggle room. I made some tweaks: The aforementioned powdered eggs, from Honeyville Grain, to cut the amount of stuff people need to add later. Dried cranberries instead of raisins, both for more seasonal flavor and because I don't like raisins. I cut the brown sugar by 1/4 cup, but added a few extra cranberries. I replaced the butter with grapeseed oil because I'm a very sensitive lactose-intolerant, and added 1/3rd cup of water at the end to reconstitute the egg powder and because the dough seemed dry. Conclusion: These were amazing! I'm glad I cut the brown sugar - it was just the right amount of sweetness. The oil definitely had a lot to do with why these came out so good. I bet it could be cut and a little water added and still make a good cookie, but I won't bother to try it. They might only be a 4-star cookie if not in a jar, since I am conservative in my ratings and my family liked these cookies but didn't rave about them for hours; but because the quantities were sized for gift-giving right off the bat, I am giving this a definite 5-star. A big thank you to the author of this recipe for making this part of my holiday gift-giving easy to work out!

4 users found this review helpful
Reviewed On: Dec. 11, 2010
Oatmeal Whole Wheat Quick Bread
I've done this both with and without grinding the oats, and while it does hold together better after grinding, it was still good without grinding. Since I don't have whole-wheat flour, I used all-purpose. Extra flour seems to be needed to hold the bread together with all-purpose, as I couldn't form the dough into a ball without it. I like to use partly-crystallized honey for this recipe, and triple the honey for a sweeter bread (this could have added to my goopy dough). The solid crystals of honey melt in the oven and create "sweet spots" in the bread. The effect is subtle, but pleasant. Since trying this recipe and learning how wonderful quick breads can be, I've started experimenting with other recipes as well. While there is something different about yeast breads, I find the quick breads so much easier and just as enjoyable in their own way. I might start keeping a tub of pre-ground oatmeal on hand just for this recipe.

2 users found this review helpful
Reviewed On: Oct. 25, 2010

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