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Full stars for a short and easy ingredient list and being ready in less than half an hour. This is something I can whip up when I know people are coming to visit that doesn't take forever to make or bake. The taste is very good and it looks elegant when presented. Perfect!

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Pumpkin Pie Bread

Reviewed: Nov. 4, 2009

I used fresh pumpkin (steamed until soft, mashed and then drained) which worked fine without any water, still very moist. I followed someone else's idea and used a bundt cake pan, which worked nicely. I reduced the sugar a bit (more like 2 generous cups) and used an overripe banana and some more pumpkin puree along with oil to make a cup. Not much pumpkin taste, but I will put that down to using up a regular Halloween pumpkin rather than a culinary pumpkin. Might boost the rating if I try again with a tastier pumpkin.

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No Bake Oatmeal Cookies

Reviewed: Aug. 27, 2009

Taking others' advice, I reduced the amount of sugar and butter, but had to add a bit of butter at the end to get the crumbs to hold. A nice easy recipe to make with my 2 year old.

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Zucchini Patties

Reviewed: Dec. 18, 2008

The ease, quickness and taste of this recipe make it a 5 star. I think that they are actually pretty tasty and not bland at all. But if you add ketchup (like my 2 year old insisted), they then did seem fairly bland. I added a small clove of garlic and a cup of fresh parmesan rather than half parmesan and half mozzarella, simply as that's what I had. I'm sure it would be easy to vary ingredients to change things up. Thank you!

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Shredded Apple Spelt Cake

Reviewed: Aug. 22, 2008

This was pretty easy to make. I made a few non-vital changes to the recipe. Rather than shredding the apples, I chopped them up between coarse and fine in my food processor; much quicker than shredding! I used flaxseed rather than olive oil and pineapple rather than orange juice, as that was all I had. I used wholemeal spelt flour instead of white. As I didn't have xanthan gum, I subbed half a cup of strong regular wholewheat flour to give it some gluten to help it stick together. A couple of comments. My cake needed nowhere near an hour to bake. I checked it about half an hour in and it was done! I don't know if using wholewheat flour prevented it from rising much or if that is just the nature of the cake. It wasn't too heavy, just dense. I might try it with 3 eggs next time (mine were only medium size anyways). It is very flavoursome and moist, so it's definitely a keeper.

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Curried Chicken and Potatoes

Reviewed: Jul. 29, 2007

Recipe was definitely okay, but not especially flavoursome. Next time I would add one or two diced onions at the beginning and fry until translucent, then add the chicken. I hope that would add more flavour and I would then reduce the amount of yogurt slightly.

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6 users found this review helpful

Pumpkin Muffins II

Reviewed: Oct. 16, 2006

Very moist and yummy muffins. Easy to make too. I would recommend cutting down on the sugar by a 1/2 cup and slightly increasing the overall amount of spices. Went well with a simple icing mading out of icing sugar and melted butter, which I pepped up with more cinnamon and nutmeg.

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Brandied Orange and Cranberry Sauce

Reviewed: Dec. 24, 2004

I followed others advice and used less zest, the zest from just 3 large oranges. I would recommend that everyone uses ORGANIC oranges for the zest, as they don't have a wax coating like regular commercial ones do. I used a flat fine grater to remove the zest. I cooked it the sauce for significantly longer to get the right consistency, around 20 minutes I would imagine. My boyfriend found it too sweet and so I added probably another tablespoon and a half of lemon juice.

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Fresh Pumpkin Pie

Reviewed: Nov. 23, 2004

The recipe was certainly easy to follow. Looked runny, but it set well. 1 cup of honey was *really* sweet though, I will reduce it next time to 1/2 - 2/3 of a cup or add more pumpkin. I would use more spice next time. The raw batter was spicy enough, but cooked up you couldn't taste anything. Also, this is WAY TOO much batter for one pie. It's probably enough for two, but I didn't have another pie shell handy, so I simply cooked the extra up as custard.

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Sizzlin Island Marinated Pork

Reviewed: Dec. 9, 2002

This was a very simple and tasty marinade. I actually fried the pork, so used the marinade as a sauce with it. Very good. If the mango and kiwis are very ripe, you probably won't need the sugar.

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4 users found this review helpful