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Vegetarian Moussaka

Reviewed: Dec. 20, 2008
Hearty and satisfying! I made this for Thanksgiving dinner and will be making it again for my family's X-mas eve dinner. Making the components ahead of time makes this dish less time-consuming. I cooked my own French lentils (added garlic and bay leaf to the cooking water) and used "petite diced" tomatoes in the sauce - I made the sauce 2 days ahead of time. I roasted the eggplant and zucchini in one pan, and the potatoes in another, since they usually take a bit longer. I assembled the dish and made the white sauce a day ahead. I'm going to double the white sauce and add extra nutmeg to it when I make this again.
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Romanian Apple Cake

Reviewed: Nov. 27, 2008
It can't get much easier than this! Simple, tasty, quick. Not a glamourous dessert but it's just right for a casual supper or a snack cake. I can see this being a big hit with bake sales, etc. I followed the recipe as written but made a 1/2 batch and baked it in an 8x8 pan.
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Sweet Corn Muffins

Reviewed: Mar. 14, 2008
Easy, moist, and nicely sweet. I added the grated zest of 1 lemon and 2 tsp. vanilla extract for flavor. I used canola oil in place of the shortening, and I beat together all of the wet ingredients (the full cup of milk) and added them to the dry, as you would with most other muffin recipes. Came out perfectly.
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1 user found this review helpful

Classic Bran Muffins

Reviewed: Feb. 18, 2008
"Classic" is right! Very good, basic recipe. I used 2 egg whites instead of the whole egg, but otherwise followed the recipe as written. Well...I added extra raisins (plumped in hot water and drained). Will surely use this recipe again.
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Biscotti

Reviewed: Feb. 16, 2008
I have tried a ton of biscotti recipes over the years, and this one is a winner for it's simplicity and ease! I needed a quick recipe to bring as a last-minute gift and this was perfect! I made a smaller batch and scaled the recipe down accordingly. I used melted unsalted butter instead of the oil, and omitted a couple of TBSP of flour based on others' remarks. I also added salt to the recipe (1/2 tsp. for a half-batch), cinnamon, and whole toasted almonds. I will definitely be using this recipe again and varying the spices and "additions" (fruits, nuts, chocolate, etc). Thanks to the original poster, and to all the others who have added their suggestions + remarks!
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2 users found this review helpful
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Apple Pecan Cobbler

Reviewed: Feb. 14, 2008
I baked this in a round 10 x 1 ceramic quiche pan. There was slighly too much batter for that size dish. I made the following changes: Used vanilla soymilk in place of the condensed milk. Used 1/3c. whole wheat flour and 2/3c. white flour. Reduced the sugar in the dough to 2/3 cup, using brown sugar for half of it. Added 1 tsp. vanilla to dough. Used pecan halves instead of chopped pecans for topping. This is a quick, simple, homestyle dessert that doesn't require any equipment (mixer, food processor), so clean-up is easy. It's quite yummy - and the pecans are great in it - but it's not wildly exciting as far as desserts go. I'd like to try this recipe again using some different fruits, or maybe adding a handful of frozen raspberries in with the apples.
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Microwave Spiced Nuts

Reviewed: Feb. 2, 2008
Love the ease of this recipe! Made a half batch using whole almonds (which I toasted ahead of time) and 1 tsp. cinnamon, 1/2 tsp salt, and 1/8 tsp cayenne for the seasoning. Came out pretty well. There was extra glaze that I should have tried to leave in the bottom of the dish instead of pouring it all out onto the parchment paper, but I separated the nuts and it was o.k. Some of the nuts had a thicker coating of the glaze than others, and that glaze doesn't harden completely (it get's caramel-like). I'll definitely use this recipe again, but will tinker with the seasonings to give the nuts more of a flavor kick.
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