Suzanne S. Recipe Reviews (Pg. 1) - (11090925)

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Suzanne S.




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Crustless Cranberry Pie

Reviewed: May 13, 2012
This was delicious! I did make a few substitutions as follows: used 1/2 spelt and 1/2 brown rice flour (can't eat wheat) and replaced walnuts with chopped almonds (didn't have walnuts) and was short about 1/4 c of cranberries so put 1/4c gooseberries in to bring fruit up to 2 cups. I think I overcooked slightly but even still it was fab. Will definitely make again and try with other fruits. Thanks for posting!
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Brownies-Allergy Free!

Reviewed: May 7, 2012
Just made these. Yummy! Not the same as gooey scrummy original brownies so keep that in mind but for wheat, dairy and egg free they are delicious!! I did replace half the oil with applesauce. Thanks.
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Spooky Witches' Fingers

Reviewed: Oct. 28, 2011
This is a great recipe. The almond and jam make it extra special. My 10 year old daughter amkes them using green food colouring in the cookie dough for effect. At Christmas we use the same recipe (with or without food colouring) but shape into rounds and put the almond in the centre. So easy, fun and Yummmmy.
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Wicked Brownies

Reviewed: Dec. 8, 2010
My 10 year old daughter made these yesterday and they were delicious. She chose this recipe because we didn't have chocolate in the house, only cocoa powder. She didn't use walnuts and only had 3 eggs but the brownies were great, soft, slightly chewy, very chocolatey but not too heavy. Not the most amazing recipe out there Im sure but easy and pretty good all the same. She is making another batch as I write! Thanks.
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Flourless Chocolate Cake II

Reviewed: Jan. 21, 2010
Fantastic. made this as a last minute birthday cake for my son when I found out one of my guests just told to avoid gluten. It was a huge hit. I did double the recipe, used regular Cadbury's milk chocolate and baked it (double the time) in a 9 inch cake tin. It rose beautifully and didn't flop. Sprinkled with icing sugar and served with cream or icecream. Will be a regular on the party menus here.
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Ninety Minute Cinnamon Rolls

Reviewed: Jan. 1, 2010
Fantastic! They were probably perfect already but I did jiggle these a little by adding 1 tbsp flour to the cinnamon mixture to stop it running out of the buns. I also made them Christmas eve (after letting the dough rest for about 15mins) , put them in the fridge covered with clingfilm. In the morning I put them in a cold oven with a dish of boiling water underneath for 30mins beofre taking them out to warm the oven and cook for 10 mins (longer would have been too much). They were such a hit I made them to take to company the following day but discovered I had run out of cinnamon at the last minute. I just used 1 tsp mixed spice, some grated nutmeg (abt 1/2 tsp) and added a handful of raisins & chopped walnuts and about 3 tbsp of mincepie filling to the butter and sugar for the filling. I made the rolls up and put them in a dish. They were fine in the fridge until ready to cook for about 10 mins. I also made an icing from 2 tbsp marscapone cheese (only cream cheese I had) about 3/4 cup icing sugar and a little warm water mixed to drizzle over warm buns. This was the hit of the Christmas and everyone wants the recipe. Thanks!
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