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Country Pound Cake

Reviewed: Jul. 28, 2013
This was great! I didn't follow the recipe exactly--didn't have 10 minutes to cream the butter and sugar together for starters--used all butter, no shortening since I don't buy shortening, and used 2 loaf pans. I also used about 3 tsp total of extracts-half vanilla and half almond. I will definitely make this again, trying other extracts! I think that the 'cold oven' part is mostly because this cake cooks for over an hour--normally you don't have to preheat unless cooking time is less than an hour. wasn't an issue--
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Hummus III

Reviewed: Jul. 22, 2012
like everyone, i adjusted this based on what I had on hand etc--I highly recommend using dried chickpeas and not canned. it takes longer but the flavor is MUCH better than canned. I did as one person suggested and froze some in muffin tins-1 lb of dried chickpeas makes a LOT of hummus!
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Oatmeal Waffles

Reviewed: Mar. 28, 2009
this was GREAT. I used regular old fashioned long cooking oats, ground up into a very fine flour in my blender, plus i doubled the recipe except for the butter/oil, and added 6 tbsp of plain yogurt to make up the difference. (and separated the eggs, etc to make them lighter). This is now my absolute favorite waffle recipe! I make a lot on Saturday and then freeze them for during the week.
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Tzatziki Sauce (Yogurt and Cucumber Dip)

Reviewed: Jan. 24, 2009
yay, a tzatziki recipe that is similar to how i learned to make it in Athens, over 25 years ago...you can just squeeze the cuke pieces though, to speed up the process. (and using thick yogurt to begin with, like full-fat yogurt,will make it extremely yummy but too high fat..)Also in a pinch garlic powder can be substituted. but go easy!
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