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Vegetable Pot Pie

Reviewed: Apr. 3, 2013
I have made this pie twice and it's been delicious both times! The first time I followed the recipe exactly and the second time, because I didn't have any mushrooms and my daughter doesn't like them, I substituted some frozen peas and sweet corn. The only difficulty I seem to have is with the topping - it tends to be cooked on top but a a bit soggy underneath. Next time I'm going to cook it on a baking sheet and just lay it on top of the pie before serving it. Other than that it's a winner!
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Hot Cross Buns I

Reviewed: Mar. 31, 2013
These were great! I did use 1/4 cup sugar instead of 2 tbsps and also added some orange zest. To make them shiny I used an egg wash. Next time I will add candied peel. They reminded me of Hot Cross buns I used to have as a child in England.
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Iced Pumpkin Cookies

Reviewed: Nov. 4, 2012
This is the second time I have made these cookies and both times they have been very popular! This time I made a double batch for my husband's staff and they absolutely loved them. Just one note - I found that the 2 cup recipe of icing is too much if you are just going to drizzle it but may be enough if you are coating the cookies. Thanks for sharing this recipe, it's definitely going to be used over and over again!
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Zucchini Chocolate Orange Cake

Reviewed: Sep. 20, 2012
This is a wonderful cake! Moist and chocolatey, no one would ever guess there are 3 cups of zucchini in it! I made it for my husband's birthday on Tuesday and I am about to make it again, 2 days later, to take away on a trip this week end! I changed nothing except for leaving out the nuts.
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To Die For Blueberry Muffins

Reviewed: Mar. 16, 2012
Definitely to die for. Easy to follow recipe which makes delicious muffins which come very close to bakery bought muffins! I did find that the recipe makes almost double the crumb topping for my family's taste.
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Cornucopia

Reviewed: Mar. 16, 2012
This is the most stunning Thanksgiving center piece ever! My daughter and I made it one year to take to our family Thanksgiving meal and we get asked to make every year now. In fact it has become my (now teenage) daughter's specialty. My sister saves the cornucopia and adds veggies and dip to take to her office as an after Thanksgiving treat for her co-workers.
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3 users found this review helpful

Easy Granola Bars

Reviewed: Mar. 16, 2012
I have made these many times and I get compliments every time. The best thing is that you can change the ingredients to suit your needs - I often leave out the nuts for allergy reasons or add raisins instead of cranberries. My family won't eat store bought granola bars anymore. Thanks for posting.
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Enchilada Casserole

Reviewed: Jun. 9, 2011
This recipe has become a favorite in our house, especially with my 14year old vegetarian daughter. The last couple of times that I have made it I added about 2 tablespoons of chopped cilantro and the juice of half a lime to the bean mixture. I have also used about 9 tortillas instead of 6. Thanks for this great easy recipe which can be prepared ahead of time.
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8 users found this review helpful

Grandma McAndrews' Irish Soda Bread

Reviewed: Mar. 17, 2011
I have never made Irish Soda Bread before but this recipe is definitely not going to wait for the next St Patrick's Day! It's an excellent recipe! I didn't have any buttermilk so I made my own by adding a couple of tablespoons of lemon juice to the milk and letting it sit for 5 mins. before using it. Thanks for posting.
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12 users found this review helpful

Black Bean Vegetable Soup

Reviewed: Jan. 7, 2011
Can't count the number of times I have made this soup! My whole family loves it, including my picky 13 year old vegetarian daughter who tops her bowl with a generous helping of shredded cheese. By far the best meal in a bowl this winter! I do use all 4 cups of stock and don't find it watery at all in fact on re-heating I add a little more because it usually thickens. Thanks so much for a quick, easy and delicious recipe!
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3 users found this review helpful

Scones

Reviewed: Mar. 9, 2010
Love this recipe! I did use some of the tips from other reviewers and used just enough milk to make one cup with the egg. I aso added some raisins. The last time I made these, I actually put 5 scones in the fridge because there wasn't enough space on the baking stone and baked them the next day and they came out perfectly. I normally cut out the scones using a cookie cutter and I get about 12 scones. Delicious with butter and a good quality jam!
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7 users found this review helpful

 
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