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Egg Noodles

Reviewed: Jan. 5, 2011
Quick, simple, cheap, and delicious. If you haven't made homemade noodles much, FYI: you don't have to dry them first. My mother and I have made homemade for over 60 years. We just use egg, salt, flour & a little water. But we cook them in chicken broth. When cooking, don't overlap & don't stir them – not until they rise to the top. Then push to the side and add more.
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Downeast Maine Pumpkin Bread

Reviewed: Jan. 7, 2011
As is, a fantastic tasting, easy recipe. But I like to adjust things to my taste some. I almost double the spices. I also decreased the sugar to 2.5 cups. I decreased the oil to 1/2 cup and added 1/2 cup more pumpkin. If I make it for my dad, who likes it sweet, I add 1/4 cup of good molasses too. Not the stuff from the grocery stores. I get it from the Amish. It tastes completely different and is a lot lighter in color and taste.
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3 users found this review helpful

Coconut-Raisin Rice Pudding

Reviewed: Mar. 3, 2011
Very good the first time I made it. Fantastic the second time with some adjustments. I omitted 1 cup of milk and the cup of sugar. I added a can of creamed coconut. And used pet milk instead of regular milk. WOW!
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1 user found this review helpful

Coconut Layer Cake

Reviewed: Mar. 31, 2012
This is a good recipe if you like coconut. But I love it! So I made the change of using 1/2 cup of creamed coconut instead of the corn syrup & water. I also used coconut extract instead of almond. All I can say is WOW!
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3 users found this review helpful

Zucchini Cobbler

Reviewed: Sep. 28, 2012
Very good as is. I used a 9x13 pan and wanted to use up my zucchinis. So I had more filling. I also did not peel the zucchini. It turned great. I work with 8 men & one other woman. The guys just looked at me like... it's what? Once I made one of them try it - it barely lasted about an hour.
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Green Tomato Relish

Reviewed: Apr. 8, 2013
My mother also made this for years. Now that she has passed I make it and distribute some of it to my brothers. The recipe is made to use up whats left in the garden at the end of the growing season. I add about 6 to 8 cups of ground cabbage also. I triple the recipe keeping the onion about the same amount as this recipe shows. I don't like using a food processor it works to well. I like it not so finely ground up. But I like it finer then store bought pickle relish though. If it is to fine you lose alot when draining the water off it. I use a blender. You add water with vegetables about half and half. Works well. You don't have to be exact on your vegetable mix ratio. But keep the syrup ingredients ratio pretty close to the measurements given. Make sure your juice saturates the vegetable mixture top when in the jars. You need warm wet paper towels to keep jar rims clean of the sticky juice. If the rim is sticky it will not stay sealed for years but a month or maybe less. So check lids repeatedly before storing. I use it in potato salad, egg salad, tuna salad, on hot dogs. Macaroni salad and in deviled eggs. Even people who said they don't like pickle relish love this. I think it's originally called chow chow many years ago. Good stuff!
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Sioux Indian Pudding

Reviewed: Aug. 5, 2014
Very good. Next time I will add a teaspoon of vanilla extract though. The people who didn't like it because it was to strong of molasses flavor. There are different kinds of molasses. There are three runs done on the same cane stalks. First run is mild. Tastes like a mix of molasses, honey,& buttery corn syrup. Second run is stronger more bitter,and darker. The third run is called Black strap. It's the strongest darkest run. Most of what you see in grocery stores is second and third run mixed together. I buy first run from the Amish. It's so much better tasting I eat a little of it with a spoon when using it. Easy was to tell is by color. Lighter is getter.
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3 users found this review helpful

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