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Cranberry Orange Bread

Reviewed: Nov. 21, 2012
This just came out of the oven, and WOW is it good. I made a small loaf and a mini loaf. The mini baked for 40 minutes at 350 and the small loaf was done in 50 minutes. As I baked this for a gift, for a friend who can't have nuts, I added pomegranite seeds as a substitute for a little crunch. I also added a tsp of cinnamon and 1/2 tsp each of ginger & vanilla. Very yummy, moist and orangey. I would definitely make this again.
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28 users found this review helpful

Poetic Pumpkin Pie

Reviewed: Nov. 29, 2013
This is a wonderful way to improve pumpkin pie. I thought it took longer than 2 hours to make. The pie has to cool before you can do the whipped cream layer, so give yourself time for that. The pumpkin layer had caramely undertones from the sweetened condensed milk. It was lovely.
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3 users found this review helpful

Autumn Pumpkin Coffee Cake

Reviewed: Oct. 29, 2012
I made this with two changes. I used white sugar in the batter and I used 2/3's cup of whole wheat flour in place of part of the white flour. The rest I did exactly as written. I baked it in a clear glass pan and it was interesting to see what the brown sugar topping would do while baking. It did bubble up and coat the sides of the cake. The cake came out well. Tastes great warm, not as great when cool. Although it is ok, I would probably not make it again, it isn't particularly special.The cake part is heavy, and the brown sugar part is very sweet.
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Eggplant Chips

Reviewed: Aug. 19, 2012
I sliced the eggplant in half. I then thinly sliced into moon shapes. I dipped into egg, then into Italian breadcrumbs with Parmesan cheese. I baked on non stick foil and sprayed a bit of oil on top. Turned after 12 minutes, baked another 10, then crisped at 425 degrees for 6 minutes. They did turn into chips, but they don't have much flavor, and are dry. I salted with a sea-salt garlic mix, and they are still basically tasteless.
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Macaroni and Cheese Southern Style

Reviewed: Mar. 15, 2014
I followed the directions exactly. I did use 1/2 stick of butter, rather than a whole stick. It was still plenty buttery. It looked exactly like the picture. I wasn't wild about how egg-y this recipe is. It was quiche textured. I prefer a creamy/cheesy mac'n cheese, as I usually make, that starts with a roux and contains no eggs.
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