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Banana Crumb Muffins

Reviewed: Aug. 23, 2014
Wow -- these turned out fabulous!! I followed the suggestion of another reviewer and added 3/4 t. cinnamon & 1/2 t. nutmeg to the dry ingredients. I also added 1 T. melted coconut oil and 1 t. vanilla to the wet ingredients and adjusted the recipe to make 12 muffins instead of 10. Will definitely make these any time I have extra-ripe bananas. Thank you so much for this wonderful recipe!
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Grandma Moyer's Rhubarb and Strawberry Coffee Cake

Reviewed: Mar. 23, 2014
I was skeptical at first because the recipe didn't call for any butter or oil, but it really didn't need any! After reading other reviews, I added 1 T. of lemon juice to the fruit before folding it into the batter, and that gave it a subtle brightness. Next time I might try substituting pineapple and mandarin oranges for strawberries & rhubarb, perhaps with coconut on top. This is a good basic recipe, thank you for posting it!
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Nutty Coconut Fish

Reviewed: Feb. 4, 2014
I used homemade breadcrumbs from thin slices of sourdough bread, baking them at 375 degrees until they were golden and crisp. I recommend reducing salt by a team least half because the mustard & mayo also add salt; next time I'll try cutting the salt by half. My whole family loved this, thanks do much for the great recipe!
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Apple Coffee Cake

Reviewed: Feb. 2, 2014
Fabulous! I doubled this for Sunday breakfast and my family of 5 devoured the whole thing by 3pm. I used sucanat instead of sugar and gala apples instead of granny smith, tossing them with the juice from 1/2 lemon before adding to the batter. A word of caution: don't over mix the dough as that can lead to a tough texture; mix the dry ingredients well, mix the wet ingredients well, and then gently mix the whole thing just until everything is incorporated. Thanks for this great recipe, the kids are already asking me to make it again!
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10 users found this review helpful

Mango Chicken Salad

Reviewed: Jun. 30, 2013
A few tweaks: add one diced stalk of celery and up to 1 very finely diced jalapeno; reduce the curry to 3 teaspoons and substitute sour cream for plain yogurt if needed. Wow!
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Baked Kale Chips

Reviewed: May 11, 2013
Be sure to take time to massage the oil into each leaf of kale. I like to mix a little balsamic vinegar, lemon juice, and minced garlic twith the oil before massaging it in. Mmmm!
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3 users found this review helpful

Apple Strudel Muffins

Reviewed: May 9, 2013
Wonderful recipe - thanks so much! I increased the apples to 2 1/2 cups and added a little cinnamon with the flour mixture. Mmmm!
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Fennel Cucumber Salsa

Reviewed: Apr. 14, 2013
Ooo-wee this is yummy! I used zucchini instead of cucumber and fermented red bell peppers instead of banana peppers because that's what I had on hand. I added a splash of the lacto-rich cultured liquid from the fermented peppers and a dash of balsamic vinegar. I loved this served with a side of lightly steamed and chilled asparagus -- will definitely make this again for me & my girlfriends, but probably not for my kids (who wouldn't touch it).
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Slow Cooker Beef Stroganoff I

Reviewed: Apr. 14, 2013
I needed a quick meal so I used lightly browned ground beef instead of stew meat and heated everything in a large stock pot -- it took about 30 minutes total and had a nice flavor. The kids liked it served over rice.
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Buttermilk Pound Cake II

Reviewed: Apr. 14, 2013
I used sucanat instead of white sugar, which resulted in a dark, rich cake. Great with homemade freezer jam & whipped cream!
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Sweet Potato Bread I

Reviewed: Apr. 14, 2013
I used 2 parts butter and 1 part melted coconut oil for the vegetable oil, used milk kefir instead of water (buttermilk would work too), used about 1 part of coconut flour for every 4 parts of wheat flour, substituted sucanat for white sugar, used a little mashed winter squash mixed in with the sweet potatoes, and tossed in a generous handful of chocolate chips at the end. This recipe freezes really well, so I like to triple it so I can tuck a couple of loaves into the freezer for later -- of course, I have to do it quickly and hide it in the back of the freezer before my family gobbles it all up! Next time, I might try using ground ginger instead of nutmeg. Thanks for this fabulous recipe!
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Vegan Cupcakes

Reviewed: Dec. 5, 2012
I goofed & forgot to add the coconut oil... but the muffins came out just fine; perhaps because I used coconut milk, which gave the batter some fat? This is an excellent "base" recipe; I'm looking forward to experimenting with variations, like adding blueberries, cranberries, pumpkin... maybe even trying a savory version with less sugar and sharp cheddar & green chili. These muffins are great to make when you need to accommodate a vegan at the table but also want to please folks accustomed to the texture & quality of muffins made with butter & eggs. Thank you so much for sharing!
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The Best Vegetarian Chili in the World

Reviewed: Dec. 5, 2012
Wow! Taking the extra time to sweat the vegetables with the spices brings out their flavors and makes a wonderful blend. I used only 1/4 TEASPOON chili powder, not 1/4 CUP as stated in the recipe.. I suspect this is an error, because my chili was plenty spicy!
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Perfect Turkey

Reviewed: Nov. 22, 2012
Can't imagine ever doing a turkey any other way... it's absolutely perfect. We did tweak it a bit: inspired by Martha Stewart's instructions, we mixed up a paste of butter, sage, rosemary & thyme and spread this into the space between the skin and the breast meat. The gravy was very salty when I made it with 100% drippings, so I doubled the quantity by adding equal parts water and pan drippings. The meat was perfectly tender, nicely flavored, succulent and moist. Thank you so much for this recipe!
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Apple Apricot Cranberry Struedel

Reviewed: Nov. 18, 2012
Tastes like fall... mmmmm. Top with a little blue cheese for an adventurous, delicious surprise!
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