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Yummy Blueberry Cobbler

Reviewed: Jul. 27, 2014
Weird recipe. I cut the sugar to 3/4 cup in each part, but it was still way too sweet. I had to bake it 20 mins longer than called for, as it was still gluey after 45 mins. The crust was nice and crunchy, but kind of pale and weird-looking because of the cornstarch/water mix. I added 1/2 tsp vanilla to the batter and 1/8 tsp nutmeg to the berries, which I think was a good call. I think the recipe could be fixed by taking the cornstarch "topping" mix and cooking it with the lemon juice & berries on the stove first, to make a thickened sauce, and then baking it with the batter on top, using only 1/2 cup of sugar in each part. It might cook faster that way, too.
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Banana Coconut Loaf

Reviewed: Jan. 5, 2014
I like this recipe a lot, but as written it's too sweet. I use half a cup of sugar. I also substitute coconut oil for half of the melted butter, and whole wheat for half of the flour... still lots of calories, but a bit healthier. :-) To make mini muffins instead of a loaf, add 1/4 cup of milk to the egg mixture, and bake in lined muffin tins for 18 minutes. Makes 18 mini muffins.
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Hot Spiced Christmas Wine

Reviewed: Nov. 30, 2013
Delicious... I used whole cloves & added allspice berries too... gets even better as it steeps longer and the ginger bite comes out.
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Sausage Soup

Reviewed: Nov. 3, 2013
Delicious! I made it without pasta and used chicken sausage and fresh basil and parsley from the garden, with a few red pepper flakes as suggested by others.
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Oma's Rhubarb Cake

Reviewed: Apr. 22, 2013
Delicious - a hit with the whole family. I didn't have sour cream on hand, so I used regular whipping cream and a squeeze of lemon juice instead. I also added a teaspoon of vanilla, as another reviewer suggested. Light and moist cake, crunchy topping - perfect!
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Jan. 9, 2013
Fantastic - delicious, and so easy. I used spicy sausage, and cut down the pepper flakes a bit. Looking forward toto leftovers tomorrow!
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Rhubarb Sauce II

Reviewed: Jul. 1, 2011
I like the addition of butter in this recipe. Four cups of rhubarb is about 6 good-sized stalks. Slice fresh rhubarb quickly and easily with a Mandoline Slicer. Can also be cooked in a solar oven.
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