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Rhubarb Bread I

Reviewed: Jun. 5, 2003
I will also be freezing rhubarb to make this later in the year, it was great! I increased the rhubarb to 2 c (next time I'll use 2.5) and used almonds instead of walnuts. I added about 1/2 tsp cinnamon to the batter and some oats to the topping mixture, it was the perfect touch. This bread held up well at room temperature for several days, retaining its moisture and never tasting stale. Next time I'll add grated lemon rind and maybe replace some of the oil with yoghurt, it was possibly a bit greasy.
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50 users found this review helpful

Apple Spice Cake

Reviewed: Dec. 5, 2002
The best apple spice cake I've ever had, and I love strong spice flavors. I baked this in a loaf pan and it overflowed the sides a bit but still was scrumptious. It disappeared first of all desserts at a Thanksgiving buff├ęt.
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1 user found this review helpful

Carol's Chicken Chili

Reviewed: Jan. 22, 2002
A tasty white chili. I thought it was a bit bland, and ended up doubling all the spices and adding some canned chopped tomatoes. Served with it cornbread, sour cream and other taco condiments for an enjoyable dinner. It was very quick, so I will make this again, with my adjustments.
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8 users found this review helpful

Chocolate Chip Cheesecake Brownies

Reviewed: Dec. 14, 2001
These brownies were extremely rich and delicious. I also had to bake them for about an 1 1/4 hours, it took ages for the bottom layer to cook. I covered the pan with foil when it started to brown too much, and tested it with a knife until it was done.
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12 users found this review helpful

Sesame Lime Steak Wraps

Reviewed: Jul. 11, 2001
We grilled the meat along with onions and red peppers, and served the boiled down marinade separately. It was great this way - I think the fajitas would be a bit empty otherwise. We also used about 3/4 lb meat for 4 people and increased the sauce proportions a bit. I used about 4 times the amount of ginger called for, but I grated it to avoid those nasty chunks.
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7 users found this review helpful

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