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Oatmeal Whole Wheat Quick Bread

Reviewed: Oct. 19, 2010
This is a good quick bread! I was looking for a quick bread that was hearty, healthy, and not decidedly sweet like a pumpkin or zucchini bread. This fit the bill really well. I doubled all the ingredients, used apple butter instead of the oil, and used 1 1/2 cups of skim milk and 1/2 c light sour cream. At the end, I tasted the batter and felt that it wasn't sweet enough to balance out all the baking powder, etc, so I added another few tablespoons of apple butter and it was great. I will make this again!
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Apple Pumpkin Muffins

Reviewed: Jan. 19, 2010
These muffins were great. I followed the reviews and did half whole wheat flour, cut the sugar in half, and substituted applesauce for the oil. I also added a little extra apple, like maybe a half cup. You did not miss the oil or the sugar. I made one batch with the struesel topping as written and then for the next batch I just sprinked some cinnamon and raw sugar on top and it was fine. So fat free muffins! (basically. :)) These will be my go-to recipe for healthy, moist, and yummy muffins.
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Brooke's Best Bombshell Brownies

Reviewed: Jan. 8, 2010
You must try these brownies. I rarely make a recipe more than once in a short period of time and I've made these twice in the past week, they're so good. And here are a couple of changes I made to make them healthier: I substituted 1/2 c of Fat Free Greek Yogurt (Vanilla flavored) for 1/2 c of butter. I added the yogurt after I mixed the remaining 1/2 c of butter with the sugars and the vanilla to get the right texture first. I used 1.5 cups of white sugar and 1 c of brown sugar (so 1/2 c less than the recipe calls for) And beyond that - I followed the recipe and made sure to not over bake. THEY ARE VERY GOOD - and I'm a homemade-brownie critic. These will be chocolatey and fudgey and with the adjustments, healthier indulgences that don't taste like reduced fat! Enjoy!
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Apple-Raisin French Toast Casserole

Reviewed: Oct. 29, 2009
I made this for a family breakfast and got comments such as "This is the best baked french toast I've ever had!" So, I consider it a keeper. The main difference that I made was I made my own cinnamon raisin bread in the breadmachine - very easy and about 1 1/2 loaves from the recipe I used yielded the perfect amount. In case anyone is interested - here's the bread recipe with some changes from the recipezaar: 1 cup water 2 T butter/marg 2 cups all purpose flour 1 cup whole wheat flour 3 T white sugar 1 T brown sugar 1 1/2 t salt 2-3 t cinnamon (depending on preference) 2 1/2 t yeast 1 1/2 cups raisins (soaked in hot water before hand and added at the "add in" beep from the machine) Put the bread on the sweet bread setting with light crust. I made the bread and cubed it, then soaked it in the egg mixture I made without the cinnamon because the cinnamon was in the bread and I added a lot. I also did not add the raisins with the apples because the raisins were already in the bread. But I did include the cinnamon with the apples and brown sugar mixture. Some reviews give you different options, but I followed the recipe and put the apples on the bottom of the pan and then the bread on top. The apples kinda carmelized down there and made a wonderful syrupy part of the dish to spoon on top of the moist bread. I followed the refrigerating and baking instructions of the recipe and it turned out, like I said, fabulous. Will definitely make again!
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