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Downeast Maine Pumpkin Bread

Reviewed: Dec. 5, 2013
I have made this several times with a few modifications... I substitute the sugar with coconut sugar (coconut sugar adds a caramel like flavor when used in baking and has a nice, low glycemic index value) and the oil with coconut oil (surprisingly, there is not even a hint of the coconut after baking) as well as doubling all the spices except cloves. I also use fresh pumpkin which, to me at least, makes for a better flavor than canned. The loaves are very moist and oh, so very delicious. As other reviewers have mentioned it is great to freeze and perfect for holiday gift giving.
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Coconut Macaroons

Reviewed: Dec. 18, 2011
I found this macaroon recipe to be overly sweet with too much vanilla.
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