Parmis Recipe Reviews (Pg. 1) - (14082046)

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MMMMM... Brownies

Reviewed: Dec. 14, 2012
I'm so grateful for this recipe. I try to avoid processed foods & refined sugar, but for those occasions when a brownie is required you'll find this truly simple recipe a godsend. The brownies are light & fluffy yet dense enough. I use a whole package of Chipits (sometimes even butterscotch), add roasted pecans, etc. I also sub the white sugar for 1/4 C of brown. But I could even do without the sugar. Thank you!
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Persian Fesenjun

Reviewed: Sep. 5, 2012
Having read through the reviews I want to reach out with a word of warning: This dish is considered one of the "hardest" Persian khoreshes to make. I'm thrilled so many people succeeded in getting the right flavour but for those who didn't, please bear in mind it takes time to intuitively know how to create the perfect harmony between the natural secretion of walnut oil and the sweet-sour richness of pomegranate syrup. Don't be hard on yourself, worst case scenario: Consult an Iranian grandmother.
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4 users found this review helpful

Graham Cracker Crust I

Reviewed: Apr. 30, 2012
This is a good, successful recipe.
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1 user found this review helpful

Key Lime Pie VII

Reviewed: Apr. 30, 2012
A simple fresh pie that's remained a classic for good reason. I used the 'Graham Cracker Crust I' recipe (a good choice), however I would not have used as much sugar and would have used more zest for that less sweet, tarter taste. I did indulge in a little green food colouring which disappointed the nutritionist in me but delighted the child in me with its dreamy colour.
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Pumpkin Spice Cupcakes

Reviewed: Apr. 28, 2012
They're just lovely - the aroma of those subtle spices, gorgeous colour and cream cheese frosting! Do use oil instead of butter, bake at 350 degrees F for 22 minutes and add more spice. I topped each cupcake with a pecan and will add a whisper of orange rind to the batter next time.
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6 users found this review helpful

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