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Pennsylvania Dutch Pound Cake

Reviewed: May 7, 2005
This recipe is amazing. I made a few minor changes which reflect what was available in my kitchen: I used Vanilla soy milk instead of milk, replaced the lemon juice with Key lime juice and baked it in a jelly roll style pan to lessen the cooking time. Mine took about 20 to 25 minutes and oh goodness, it's excellent! It has the texture of the cream cheese poundcake I make with out the extra fat. We ate it as dessert with sugared strawberries and whipped cream spooned over the top and have been attacking it plain since. The flavor is exactly like a perfectly smooth and soft sugar cookie.
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3 users found this review helpful

Mom's Cheesecake

Reviewed: Dec. 7, 2004
This is an excellent basic cheesecake. Ultra creamy. The first time i made this i topped it with a homemade blueberry syrup. Folks were fighting over the last slices. Make sure to follow the cooling instructions so it will set up properly. I baked in a springform and instead of a water bath i placed a water filled pan on the shelf below it - worked out great.
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29 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Apr. 4, 2007
fantastic, simple and quick recipe. I made no modifications, which for me, is rare.
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3 users found this review helpful

Mom's Pumpkin Pie

Reviewed: Dec. 6, 2009
absolutely excellent. This has a great flavor & is worth the little extra effort verses the evaporated milk recipe. Im gluten free so I used a sweet rice tart crust
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3 users found this review helpful
Photo by fidgetblogs

My Amish Friend's Caramel Corn

Reviewed: Dec. 14, 2009
Fabulous! Easy to do, tastes awesome, & makes a great gift. I used 2 packages of Newman's Own simply salted popcorn and omitted the salt from the recipe. I also used butter rather then margarine.
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1 user found this review helpful
Photo by fidgetblogs

Easy, Eggless Strawberry Ice Cream

Reviewed: Jun. 5, 2010
Can I just say YUM! I made this without an ice cream maker (which took a some effort) and it turned out awesome! I used about 1 1/4 c of strawberry puree vs mash and only a pinch of salt. While it was setting up, I was convinced the recipe called for too much vanilla but now that it's done, the vanilla seems just perfect. Had i thought things through more carefully, I would have strained the strawberry seeds out since I used a puree. Because I was making it without an ice cream maker, I was concerned that mashed chunks would get to icy and gritty.
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3 users found this review helpful

Pineapple Zucchini Muffins

Reviewed: Nov. 19, 2010
excellent! i halved the recipe to make a bundt cake and converted it to gluten free. It tastes wonderful. Next time i will add some nuts as a matter of personal preference.
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4 users found this review helpful

Ooey-Gooey Cinnamon Buns

Reviewed: Jan. 26, 2005
This recipe is pretty good. I made it with rapid rise yeast, which cut down on the wait time. I did not do the gooey in the bottom of the pan. Instead i amped up the cinnamon to 1 1/2 tsp in the filling and added 1 c semisweet mini chocolate chips also to teh filling. I baked them in 2 9 inch glass pie plates for 19 minutes and served them warm as dessert. My guests were weeping with joy and begged to take some home. With the rapid rise be sure to follow instructions on the packet. My rise times were 10 minute for first rise and 30 for final rise.
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2 users found this review helpful

BBQ Glazed Homemade Meatballs

Reviewed: Oct. 29, 2006
I made some modifications due to food allergies and they still came out great. 1 TBSP of chili powder is powerful and spicey. My husband and i loved it but the kids were not too keen on it. This DOES NOT make 12 servings - no way! As others have said you will probably want to double the sauce. I also was forced to modify the sauce, the recipe simply calls for too much sugar (I used aprox 1/2 c because i do like a sweeter sauce, 1 C would have been WAY to sweet) and it also calls for too much liquid smoke so beware on that count too.
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1 user found this review helpful
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Potato Latkes I

Reviewed: Dec. 12, 2009
I agree with the other reviewers who have said that this has too much egg. 1 egg per 2 cups of peeled potato is plenty. I made mine gluten free by using rice flour. I also added garlic and dill
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2 users found this review helpful

Red Lentil Curry

Reviewed: Mar. 24, 2010
great recipe. I make my own curry powder and curry paste to use in this
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1 user found this review helpful

Nana's Barbeque Sauce

Reviewed: May 1, 2010
great base. Quick and ingredients I normally have on hand. I did put my own spin. Tonight we were out of worcestershire sauce so that was left out. I used 2TBSP dried minced onion, 1 tsp garlic powder, 1tsp mustard powder and then ended up adding a generous TBSP+ of prepared mustard, I also added 1-2 tsp of molasses.
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3 users found this review helpful

Health Nut Blueberry Muffins

Reviewed: Jun. 8, 2006
I did not find this to be as spectacular as others. My husband who is quite used to my experiments in healthier cooking only ate 1/2 of one muffin- thats about as low of a review as you can get with him. I gave the recipe 3 stars because they do make a suitable breakfast and aren't gross, they just aren't as good as I was expecting.
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3 users found this review helpful

Apricot Chicken II

Reviewed: Apr. 6, 2007
This recipe was edible but just Blah. I tried to jazz it up and even that fell flat. My children didn't mind it but it is simply not geared to an adult.
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3 users found this review helpful

 
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