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Holiday Fudge Cake

Reviewed: Jun. 4, 2009
This is a delicious, moist cake. Perfect for fudge-lovers. I left the coffee out, since we do not drink it and didn't have any in the house. It tastes great warm and fresh too, if you don't have time to chill it before serving.
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5 users found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jun. 4, 2009
I did as others suggested and increased the flour to 1 3/4 cup and baking soda to 1 tsp while decreasing the salt to 1/2 tsp. The cookies turned out the perfect texture, and the flavor is rich. Everybody loved them. The only semi-complaint I have is that they are much sweeter than I had anticipated for oatmeal cookies. Still delicious- just not what I expected at first.
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1 user found this review helpful

Vegetarian Quiche

Reviewed: Jun. 4, 2009
Very flavorful. I was short on veggies, so I substituted frozen chopped spinach for the zucchini and bell pepper. I also added a bit of shredded cheddar that I was trying to get rid of. With these modifications, the quiche was not watery at all after 35 minutes. 4 eggs fit just perfectly- 5 would have been too many.
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1 user found this review helpful

Andalusian Gazpacho

Reviewed: Jun. 4, 2009
I did not modify this recipe at all, and it was very good.
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4 users found this review helpful

Black Bean and Corn Quesadillas

Reviewed: Jun. 12, 2009
I omitted the brown sugar and added a bit of cumin instead, since I'd rather not add sugar to anything other than dessert. I also baked them at 350F for 10 minutes and then broiled them for 5 minutes, as suggested by other reviewers. A nice, hearty twist on an old favorite. The toppings completed the meal nicely.
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0 users found this review helpful

Avocado Egg Salad

Reviewed: Jun. 15, 2009
This was surprisingly delicious. The color was weird and only got weirder as leftovers, but if you can get past that and give it a taste, you'll forgive the appearance immediately. I did not have a fresh red onion, so used dried chopped onions instead. The sweet pickles really made the dish, I think.
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11 users found this review helpful

Grandma Johnson's Scones

Reviewed: Jul. 1, 2009
These scones are delicious, and I love that you can freeze them and then pop them in the oven at 350 for 45 minutes to have fresh scones any time! Per other reviews, I modified the recipe a bit by decreasing the salt to 1/2 tsp (because I used salted butter), decreasing the sugar to 3/4 cup, using half white flour and half white whole wheat flour, omitting the raisins, dividing the recipe in half, adding 1/2 cup cherries and 1/2 tsp almond extract to one half, 1/2 cup currants and 1/2 tsp cinnamon to the other half, brushing all scones with milk and sprinkling with cinnamon/sugar mixture, and topping the cherry almond scones with sliced almonds. I can't wait to try out other flavors as well!
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2 users found this review helpful

Tangy Potato Salad

Reviewed: Jul. 22, 2009
This potato salad is really tasty, especially with garden-grown tomatoes. I omitted the bacon and used veggie broth rather than chicken broth. I used teaspoons of dried parsley instead of tablespoons of fresh. Also, we were out of pickles, so I used pickle relish and added some dill weed instead. :) NOTE: This dish took a lot longer than 25 minutes to prepare. More like 90, if you include boiling and peeling the potatoes and eggs. And longer if you include letting them cool.
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18 users found this review helpful

Twice Baked Sweet Potatoes with Ricotta Cheese

Reviewed: Jul. 24, 2009
This is a delicious healthful alternative to marshmallow-topped sweet potato pie. I could not salvage the skins, so just served it out of a casserole dish. The recipe is very sweet- we weren't in the mood for dessert after dinner because we felt like we got our sweet fix already.
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0 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Jul. 24, 2009
These extremely rich brownies are very good, but probably not the best I've had simply because they didn't keep that well. I refrigerated half and froze half and both batches got dry around the edges. I would recommend making these for a large crowd that will be devouring them quickly. I took the advice in other reviews and used 1/2 brown sugar.
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0 users found this review helpful

Wild Rice Stuffed Squash

Reviewed: Jan. 12, 2010
Instead of stuffing a turkey, this stuffed squash has become a Thanksgiving tradition in our vegetarian household. Much tastier than tofurkey!
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1 user found this review helpful

Squash Soup

Reviewed: Jan. 28, 2010
This soup is delicious. It doesn't really make 6 servings. I serve it with Rosemary and Parmesan bread, and it serves 4 that way.
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0 users found this review helpful

Cinnamon Cookies II

Reviewed: Feb. 3, 2010
Flat, crispy cookie with slightly chewy center. I used only 1 Tbsp molasses, and almost 2 1/2 cups of flour. I also added 1 tsp vanilla and 1 extra Tbsp cinnamon. The taste is good but nothing super spectacular. I would also prefer a softer texture. ...Several days later I am changing my rating from 4 to 5 stars. The more I eat, the more I want! They were not what I wanted to begin with, but now I can't stop eating them! Truly addicting.
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0 users found this review helpful

Very Easy Mushroom Barley Soup

Reviewed: Feb. 8, 2010
This soup was really easy, but needed more flavor in my opinion. I added crushed bay leaves and oregano and still felt like it was missing something.
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1 user found this review helpful

Ethiopian Vegetable Bowl

Reviewed: Feb. 15, 2010
Very tasty, but not hot, so my one-year-old loved it! My husband also requested to have it again. For the veggies, I used 1 onion, 1 bowl of Trader Joe's chopped stir-fry veggies, and 2 cups diced tomatoes rather than tomato puree. I used Trader Joe's mixed bean medley rather than potatoes. I served it on top of whole wheat couscous, made with butter and veggie broth.
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5 users found this review helpful

Grandma Snyder's Oatmeal Cake

Reviewed: Feb. 15, 2010
Moist and delicious! I made the cake recipe as is, but ran out of a few ingredients for the icing so I made the following modifications: only 1 cup brown sugar, buttermilk instead of evaporated, 1 cup pecans instead of 1.5 of walnuts. Not too sweet, as other reviewers suggested.
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2 users found this review helpful

Gypsy Soup

Reviewed: Feb. 21, 2010
Very tasty. I used about 1.5 cups of celery because I got carried away, and it seemed like a good amount. I didn't have tamari, so I used soy sauce. I also left the cayenne pepper out, so my toddler could enjoy the feast, too. It's a sweet stew, but not the cinnamony sweet we're used to with sweet stews. Nice change.
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1 user found this review helpful

Vegetarian Tortilla Soup

Reviewed: Mar. 5, 2010
I used frozen corn instead of canned and added a can of black beans. I also used about 1/2 of the broth called for. I left out the salt because there was plenty in the canned tomatoes and beans. Delicious and easy!
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2 users found this review helpful

Spiced Pumpkin Molasses Muffins

Reviewed: Nov. 19, 2010
These muffins are delicious and healthy, but they do take some time to prepare. I used a combination of mostly honey and part maple syrup to replace the refined sugar. I also used wheat germ instead of flax seed meal because that's what I had in the cupboard. I added slightly more yogurt, since some reviewers said that these muffins were too dry, and just slightly less cloves since some reviewers said they were too spicey. They turned out perfectly, and I think they'd be good with even the full amount of cloves.
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10 users found this review helpful

Maple Shortbread Cookies

Reviewed: Dec. 13, 2010
So easy my toddler can help! Delicious! And I love that there is no refined sugar in this recipe! I added 1 tsp vanilla and a tad more flour to make the dough not too sticky.
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2 users found this review helpful

Displaying results 1-20 (of 24) reviews
 
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