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Cream Soup Base

Reviewed: Jan. 24, 2014
CAN BE MADE ALLERGY FRIENDLY! This recipe is easy, and very versatile! I have dairy issues, so I used coconut oil in place of butter, and almond milk instead of milk. It worked fine! Used it as a base for a delicious chicken-and-rice dish. I'll bet if you had gluten issues, arrowroot powder would work instead of flour, so long as you mixed the arrowroot in a little cold milk before adding it to the pot.
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To Die For Blueberry Muffins

Reviewed: Nov. 28, 2012
Super versatile recipe! First, I made it exactly as written - and it was delicious. Next time, I replaced the blueberries with fine-chopped apple, replaced the 3/4 cup sugar with a half cup of honey, added quite a bit of cinnamon to the batter, and instead of the streusel just sprinkled a generous helping of cinnamon and sugar over all. And that was delicious too! I think you could do any sort of fruit muffin with this recipe.
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Chef John's Pineapple Upside-Down Cake

Reviewed: Mar. 20, 2012
I was surprised by this, because I expected the dough to be liquidy, as usual for cake. The dough was actually very thick, almost knead-able, even after I added a splash more of milk to try and loosen it up a little. But, I gamely spread the dough on the fruit-and-sugar in the skillet, and baked it... and it came out DELICIOUS. As a note, I used coconut sugar in place of the brown sugar in the topping, and a third of a cup of agave instead of the half cup of sugar in the cake itself. Worked just fine.
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Chocolate Cakes with Liquid Centers

Reviewed: Feb. 14, 2011
Made this for Valentines day, and it was a hit! Halved the recipe and baked it into a single 2-cup ramekin - that worked fine. Used unsweet chocolate and doubled the sugar. Not quite sweet enough for our tastes, so I will probably use even more sugar next time, or follow other reviewer's suggestions and coat the ramekin in sugar instead of flour. Baked 12 minutes to account for the larger pan - came out perfect. Served immediately with fresh whipped cream. My betrothed requested a raspberry syrup over it for next time. That will be delicious!
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No Sugar Apple Pie

Reviewed: Mar. 26, 2009
Apple pie is my favorite dessert *ever,* and now that I no longer eat cane sugar, I'm thrilled to find a recipe that will allow me to still eat it! I've been experimenting with this recipe for about a year now, using it as a springboard for my personal perfect apple pie :) I use about eight red delicious apples - as sweet and good quality as I can find (you're not adding cane sugar to compensate for the tartness of green apples, so sweet is better). Make sure you slice the apples nice and thin, lots of surface area. 4 Tbs tapioca instead of 3 Tbs cornstarch - I prefer the flavor of tapioca. Two Tbs cinnamon and a heaping tsp of nutmeg, because I like a lot of spice in my pie. Also, I add about half a tablespoon of clover honey - that little bit of flavor just sets off the taste *perfectly.* This pie is good the night it's made, and *heavenly* the next day after the flavors have had a chance to meld. Also makes a very nice cobbler.
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