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Iced Pumpkin Cookies

Reviewed: Dec. 23, 2009
Oh my goodness were these DELICIOUS!!! I used homemade pumpkin puree and, because of previous experience, I knew it would be a little more watery than canned pumpkin, so I used about 1/3 cup more flour to compensate. The cookies came out beautifully after 16 minutes. I immediately took the cookies off the baking tray (but still on the tinfoil I baked them on) to let them cool and finish setting. I only made about 1/2 the glaze and drizzled it on half the cookies because the flavor of the cookies was so wonderful that the added sweetness just wasn't necessary for my taste. This is definitely a moist, cake-like cookie with a wonderful, subtle pumpkin-pie flavor!!! Great with coffee!
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 18, 2009
I used homemade pumpkin puree and it turned out great flavor-wise...a nice, subtle spiciness. However, maybe because my puree was a bit more watery than canned pumpkin, the bread took much longer to cook and seemed almost too moist, even with the extra time. I had reduced the water, too, so perhaps next time I will eliminate it altogether. I also made a loaf with raisins in it--delicious!
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Sugar Cookies with Buttercream Frosting

Reviewed: Dec. 20, 2008
This was the first time I made sugar cookies and they turned out fabulous! (I took another's suggestion and used the decorator frosting recipe and that went perfect with these cookis. I'm not a big fan of shortening.) I was surprised how quickly the dough became warm and thus a little harder to work with. I made these with my five-year old and I brought out the chilled dough in small batches to work with. I also found the metal cookies cutters to work best...I was able to get a couple quick cuts with my plastic cutters (the "closed" kind, with details) if I used them right when the dough came out and if I didn't press all the way. When the dough began to warm, my cookie cutter got stuck in the dough! I also ended up making mine a little thicker in some batches, but just kept a close eye and pulled them out at the first hint of brown. Some cookies I thought I even cooked too long, but they still came out soft and wonderful! This recipe gave me at least 4 dozen cookies!
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Decorator Frosting

Reviewed: Dec. 20, 2008
I used this on my sugar cookies and it was absolutely perfect! Delicious! Thank you!
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To Die For Blueberry Muffins

Reviewed: Oct. 10, 2008
Easy and delicious! I filled my muffin cups almost to the top and had some huge, delicious muffins. I also made some without any topping and they were still just as tasty! Thanks!
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Spiced Pumpkin Seeds

Reviewed: Oct. 25, 2006
i was a huge and strict fan of salt only pumpkin seeds...but not anymore! these are fantastic! i also subbed the garlic powder for garlic salt and cooked my seeds at 300 for an hour. i might have to go buy a couple more pumpkins so i can make more of these!
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Apple Pie I

Reviewed: Oct. 20, 2006
This was my first time making apple pie and I loved it! I wish I would've read the reviews, though, because mine too was a bit runny when still warm. I also reduced the sugar to about half a cup and it was the perfect sweetness (I used golden delicious apples). I also added the pinch of nutmeg as suggested. yummy! I will be making this again for sure!
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