Vicky Recipe Reviews (Pg. 1) - Allrecipes.com (16227583)

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Pumpkin Bars III

Reviewed: Oct. 25, 2014
I first tried this one back in 2010 but was too rushed to review it. Since I had to come back and reprint it I am taking the time to give it the kudos it deserves. Every time I've made these bars all who try them ask for the recipe. I skip the glaze because maple syrup is too hard to come by here in Greece but no one seems to miss it, and I use extra virgin olive oil because that is readily available and inexpensive here. Personally the baking soda provides enough salt for my taste. When I do add the raisins I only use 1/2 cup of sugar, if I add nuts instead then I use the full cup. I also find that if you mix the pie spices with the moist rather than the dry ingredients the flavors pop more so one teaspoon does the trick. Tasty, easy to prepare and comparatively high on the "good for you" scale!
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Authentic Falafels

Reviewed: May 6, 2012
I agree with sueb that you can certainly forego the soda baking powder and sugar. I first learned about falafel from a Lebanese student in my class but for years relied on packaged mix (never as good!). Another great twist is to buy whole spices and grind them your self - it only adds 2 minutes to prep time but the flavors are so much more vivid. Also you can finely chop a bit of cilantro or parsley into the mixture. These make great finger food for parties too!
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Impossible Pumpkin Pie

Reviewed: May 6, 2012
I was born on Halloween and I always asked my mother to make me a pumpkin pie for my birthday rather than a cake! I was a pumpkin pie purist until I tried Linda's recipe. It was delicious and a fun twist on an all time classic, almost like a pumpkin souffle! If you like pumpkin based sweets you should definitely give this one a go this fall.
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