kdmorgan77 Recipe Reviews (Pg. 1) - Allrecipes.com (10807836)

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All-Day Apple Butter

Reviewed: Oct. 29, 2008
Love this! I used a mixture of Prairie Spy and Gala apples and about 3 cups of sugar (1.5 c white sugar and 1.5 c brown sugar) and it was plenty sweet for us. Great gift idea!
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 29, 2008
Great flavor! Don't skip the 'flouring-the-pan' step like I accidentally did, the loaf fell apart when trying to get it out of the pan. Also, I mixed the batter "just until moistened" and there were dry clumps in the finished loaf. More experienced quick bread bakers probably know those things already, but I'm learning from my mistakes!
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Strawberry Whipped Sensation

Reviewed: Jun. 23, 2008
I've made this twice now. The first time using a store brand whipped topping; it was super runny before freezing. The second time I made this, I used real whipping cream instead of Cool Whip (about 1 cup of whipping cream makes 2 cups of whipped topping), and this wasn't nearly as runny before I put it in the freezer. Make sure your strawberries are quite ripe and crush easily, my berries were in large chunks and were really hard to cut through when frozen. I love this recipe!
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Rice Stuffing with Apples, Herbs, and Bacon

Reviewed: Nov. 24, 2007
It should read: "Cook 1 cup of wild rice in 1 1/2 cup of water AND 1 1/2 cup of broth, for a total of 3 cups of liquid". Other places online say that 1 cup of wild rice should be cooked in 3 cups of water, so that's how we tried it and it was great! BTW, we're vegetarian and left out the bacon all together and it was really great wrapped in Tofurky turkey lunch meats and baked.
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Butternut Squash Casserole

Reviewed: Oct. 4, 2007
Despite the fact that I almost sliced my fingertip off while peeling the squash, the final result was perfect! Since this was the first time I've ever cooked a butternut squash, I was a little confused about preparing the squash, the recipe didn't say that you needed to peel the squash, which you do - and that was the hardest part of making this dish since the skin is so thick. Maybe next time I'll bake it. I used graham crackers instead of vanilla wafers and cut down on the butter and brown sugar for the "crust". It was still quite sweet but very good.
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