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Rhubarb Cake I

Reviewed: May 7, 2013
June 2015 - I've upped my rating to 5 stars as I realize that I make this cake at least once a week during rhubarb season. It's a very flexible and forgiving recipe. Here are the tweaks I've developed: I use a good 4 cups of rhubarb and only 1 c. of sugar in the batter (the streusel on top adds more than enough sweetness for the tart rhubarb). I also think it's more flavorful with a mix of whole wheat and white flour (1 c. each). Finally, adding 1/2 c. rolled oats to the topping gives it a bit more character. I try to use butter always for the streusel, but sometimes use margarine in the batter - no problem! Same with buttermilk - I use it when I have it, but if I'm out you can use milk with a teaspoon of lemon juice in it (let it sit for 5 min. before adding it to the batter). Everyone always asks for seconds and my teen boys and their 8 year old brother request it all the time.
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Zucchini Brownies

Reviewed: Sep. 19, 2012
This has become my go-to brownie recipe. My non-baking/cooking 16 year old son even makes these for himself! I usually try to cut down on sugar in recipes, but since we don't frost these we use all that it calls for (or even a pinch more).
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Taco Seasoning I

Reviewed: Jan. 12, 2012
This is far better and much more economical than buying taco seasoning packets. I always keep a shakerful on hand. We like spicy food, so we use it up quickly. Thanks!
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Confetti Coleslaw

Reviewed: Jan. 18, 2010
I always thought I preferred the creamy type of coleslaw, but this has changed my mind. Do try to make time to let it rest in the fridge for several hours (or even days) before eating, as it gets more flavorful the longer it sits.
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Apple Oatmeal Cookies II

Reviewed: Mar. 12, 2009
I just made these again, and confirmed that they are really good. I just made two minor modifications - I grated the apple and added 1/4 c. brown sugar. My kids and I all love them and they are far more healthy than most cookies.
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