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Impossible Pumpkin Pie I

Reviewed: Mar. 20, 2009
This is the pumpkin recipe I have been seeking for a long time! Delicious, excellent texture. It really does make its own "crust," if you bake it long enough and allow it to caramelize. It doubles easily, using the 29 oz can of pumpkin puree. I ommitted the butter, used 2 cups of vanilla soy milk and 1 cup of apple cider (carrot juice works well, too), substituted 3 tablespoons pumpkin pie spice and 1/2 teaspoon ginger for all of the spices listed. I only used 1 cup of sugar (I don't like it too sweet). I doubled the other items (eggs, biscuit mix), but kept the 2 teaspoons of vanilla. I will definitely keep this recipe and make it whenever I get the pumpkin jones!
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4 users found this review helpful

Eggnog Custard

Reviewed: Dec. 25, 2007
So easy, so delish! I used prepared nog which tasted very nutmeggy already, so instead of using nutmeg, I sifted on a layer of cinnamon. Love this overall, could have eaten the whole thing by myself, but...it's not very eggnoggy. It simply tastes like a delicious vanilla custard. Next time I'll use the nutmeg instead and see if that ups the eggnog flavor. Overall, love it, will make it again.
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15 users found this review helpful

Irish Soda Bread

Reviewed: Mar. 17, 2007
Delicious and highly adaptable recipe. The caraway spreads taste throughout this dense yet light cake/biscuit-like bread. I used 1 cup of raisins instead of 1 1/2, which would have made it too sweet for my taste. It makes a huge loaf, so you may wish to halve the recipe, or just make it into 2 or 4 loaves. Everyone really liked it. Next time I'll try adapting the recipe altogether by changing the mix-ins to dried cranberry and walnut. Or perhaps orange peel and fennel.
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15 users found this review helpful

Crisp Anise Seed Butter Cookies

Reviewed: Mar. 14, 2007
Family members liked these more than I did. What I do like about it is that it calls for the seeds instead of extract, which mellowed the anise flavor, making it appropriate for everyday eating, with coffee or tea. The sugar-cinnamon topping definitely adds to the cookie, and gives it a nice crunch, but also removes somewhat from its buttery-ness. I also made a few with some nutmeg added to the topping and it was a nice addition.
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5 users found this review helpful

Hamantashen

Reviewed: Feb. 24, 2007
While the cookie dough is indeed delicious, this is not like the bakery hamantashen here in the Northeast. It is basically a butter cookie with jam filling. I used only 3/4 cup sugar in the recipe and it was still too sweet. I also left out some of the butter and it was still too buttery!! I will alter this recipe or find another one to fit my tastes better. If you're used to a classic New York style hamantashen from a Jewish bakery, try a different recipe.
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74 users found this review helpful

Quinoa and Black Beans

Reviewed: Feb. 16, 2006
Perfect as is, but I added more garlic and onion (to my taste) and used flat leaf Italian parsley. This recipe is proof that vegetarian food does not have to be tasteless and boring. Delicious.
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1 user found this review helpful

Millet Muffins

Reviewed: Feb. 16, 2006
I added 1 cup toasted wheat germ and doubled the millet. Delicious! Sweet, but not too sweet, and the millet is so crunchy.
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1 user found this review helpful

Sweet-Potato Muffins

Reviewed: Oct. 28, 2005
My substitutions: a 40 oz can of yams in light syrup, drained; 2 t pumpkin pie spice; apple cider to thin out the batter. I left out the raisins. These are moist and delicious, and definitely a high energy food. One large muffin is a healthy breakfast in itself. I love walnuts, and I added 1 cup chopped, but pecans would also do nicely, I'm sure. These are wonderful served with whipped cream, too! They get even better with age. The batter definitely required some thinning and the cooking time is longer than stated.
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4 users found this review helpful

Classic Waffles

Reviewed: May 8, 2004
Very good, crispy. I used 3 eggs and added a pinch of nutmeg and about 1/2 t cinnamon. I didn't like my waffle maker booklet's recipe so I used this one instead. I think the butter definitely makes a difference, a tastier waffle.
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0 users found this review helpful

Honey Oatmeal Cookies

Reviewed: Apr. 26, 2003
I used butter instead of shortening, because I wanted that honey-butter flavor. If you use butter as well, add 1/2 c more of flour, to compensate for the natural water content in most supermarket butters. Also, after mixing, let the batter sit for about 10 minutes, to allow the oats to take in the wet ingredients. I also baked at 325 instead of 350, because it seemed like they were burning at the higher temp. The cookies are cakelike, and go great with a glass of cold milk. I just have to wonder if the vanilla cuts down the honey flavor. Next time, I will omit the vanilla from the recipe and see how that works out.
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159 users found this review helpful

Amaretto Butter Balls

Reviewed: Mar. 13, 2003
These are very tasty and buttery. I would use less salt, maybe just 1/2 t. I definitely added the almonds, made for a nice texture-flavor combo. Instead of just rolling the cookies in powdered sugar at the end, I made a glaze for them, as you might do for an anginetti, of powdered sugar with enough Amaretto for a glaze consistency.
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4 users found this review helpful

 
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