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Tres Leches (Milk Cake)

Reviewed: Nov. 12, 2009
Everyone loves this cake! Delicious!!!
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Rosemary Biscuits

Reviewed: Jan. 9, 2012
I just made these biscuits (without rosemary). They are great! Better than regular buttermilk biscuits or bisquick biscuits. I doubled the cream cheese and mix, but only used half cup of milk and the dough was too sticky to handle. I just dropped large heaps onto a lined pan and baked for 12 minutes.
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Raspberry Cream Cheese Coffee Cake

Reviewed: Jan. 9, 2012
WOW! This was awesome! I bake a lot and this was really something different. I omitted the almond extract and used vanilla. The only othere change I made was using fresh blueberry "sauce" by throwing 1/2 cup water, 1 tsp cornstarch and 1/2 cup sugar into a saucepan with about 1 cup of frozen blueberries. Brought to a boil, and used in place of the raspberry jam. I did not have an issue with too much crumb topping. I kind of swirled the cream cheese, blueberries and crumb topping and made sure all of the crumb topping was pushed into the wet ingredients a little.
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Country Apple Dumplings

Reviewed: Jul. 6, 2012
I bought some fresh peaches from a farmer's market today and used them instead of apples. Absolutely amazing! I split each crescent into two smaller triangles and wrapped each peach slice. I melted one stick of butter and whisked about 3/4 cup of brown sugar, a teaspoon of cinnamon and vanilla. I only used about half of the mountain dew. I baked the wrapped peaches for about 8 minutes while I melted the butter and sugar, then poured that and the soda over the top. Vanilla ice cream made it perfect!
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Pumpkin Ginger Cupcakes

Reviewed: Sep. 30, 2012
Wow! This was great. I used pumpkin pie filling instead of pumpkin, so I cut the sugar in half. I probably should have cut the butter down, because I felt so guilty feeding my family a cake made with two sticks of butter, frosted with another stick of butter mixed with cream cheese...but...they loved it, so why spoil it for them? I am looking forward to making it again. Oh, I also used vanilla pudding mix, instead of buttterscotch. I did add the crystallized ginger to the cake mix, and I think it really helps add to the cake.
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Jelly Cookies

Reviewed: Dec. 21, 2012
I wanted a soft thumbprint cookie and this was perfect. Most thumbprint cookies are more like a shortbread, and when you bite into the cookie, it falls apart in dry crumbs. The only thing I don't like is that they spread a bit. Tasted great, though. I used raspberry and peach jam (separately).
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Make-Ahead Vegetarian Moroccan Stew

Reviewed: Nov. 14, 2013
I made this in my crockpot, which is on the small side. I used about 3 cups of water with two bouillon cubes and a packet of dried onion soup (since I was out of onions), about 3 cups of chopped kale, half a butternut squash, about 2 cups of chopped cauliflower and a can of chick peas. No lentils, tomato, carrot, potatoes or apricots. I used all of the spices and honey in the amounts listed in the recipe (except for cloves, since I didn't have them), even though my total volume was a bit smaller. I also added a little cayenne pepper. The flavor in the smaller volume was intense (in a good way)! I cooked it on low for about 7 hours, and then added cooked quinoa (1 cup uncooked in 2 cups of water on the stove for 15 minutes).
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Almost No Fat Banana Bread

Reviewed: Jun. 6, 2014
I have to say this is a great banana bread recipe. I thought about adding a little oil, but I am glad I didn't. Usually, my "healthy" banana bread recipes taste healthy. This one tastes moist and full of banana flavor! Give it a try. I made a few changes, as per prior reviews and personal preference: 3.5 bananas, 1/4 teaspoon salt, 1/2 teaspoon vanilla, 2/3 cup white sugar, 1 cup whole wheat sugar, 1/4 cup white sugar, 1/2 cup oatmeal, omitted cinammon
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