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Warm Apple Buttermilk Custard Pie

Reviewed: Dec. 13, 2011
Absolutely delicious! I reduced the sugar to 1/2 cup as other reviewers suggested and my dad still complained that it was a little sweet the first time I made it (but no complaints after that). I had a larger pie plate, so increased the apples (but not the sugar on them); that worked very well, except some of the sugar syrup seeped into the bottom of the oven, so the second time around I sat the pie on a foil-lined baking sheet, which worked great. This pie just doesn't last in our house; 5 stars are not enough.
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Spicy Brussels Sprouts and Carrots

Reviewed: Dec. 13, 2011
My parents loved this; although my dad complained about me messing with his sprouts when he saw me mixing it, after he had some, the leftovers became "his sprouts". I wanted to quadruple the recipe for company, so I used 1-1/2 cups of sprouts and 1-1/2 cups of carrots, upped the horseradish to 3 teaspoons, and used a little more salt and pepper. I then multiplied the rest by 4. I will definitely be making this again and again.
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Chocolate Syrup

Reviewed: Dec. 13, 2011
I made this the first time using 1 cup sugar and 1/2 cup Splenda; it was excellent both on ice cream and in warm milk. Then I tried all Splenda; my mother actually prefers that version in her warm milk, although on ice cream it hardens to chocolate pieces. I refrigerate the syrup, so the Splenda version thickened as much as the sugar version. My brother has already asked for the recipe.
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Chewy Coconut Cookies

Reviewed: Jun. 18, 2009
I doubled the recipe and used shredded coconut instead of flaked because it was all I had. My family loved them. A double batch almost disappeared in an evening. They're very soft and chewy and great for dunking in milk.
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Aunt Sally's Cocoa Drops

Reviewed: Jun. 12, 2009
I made these with Splenda (without the icing and with extra chopped walnuts) for diabetics and they loved them. (So did the non-diabetics.) In place of buttermilk, I used a soup spoon of vinegar and then added skim milk to 3/4 cup. I also didn't bother refrigerating the dough and reduced the temperature to 375 F and baked them for 8 minutes. This is definitely a keeper.
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