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French Onion Soup I

Reviewed: Jul. 11, 2011
Yummm! I just made this for the first time and it is delicious! I made a few changes: 1/2 butter, 2 yellow onions which made about 4 cups when sliced, I browned them slowly as other reviews said (well worth the time!). Since I don't eat beef I used 4 tsp Better than Bouillon Vegetable paste dissolved in 4 cups of boiling water. Added some minced garlic before the flour and used 2 tbsp whole wheat flour. Didnt have red wine so I used white with a tbsp Worcestershire sc. Added croutons and baked...sooo good! Will make again
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Hamburger Buns

Reviewed: Mar. 27, 2011
These buns turned out well! I used all whole wheat flour as that's all I had and they turned out quite dense and really filling but still tasted good. Next time I will make the balls bigger as they didnt rise as much as I thought they would in the oven. I brushed them with butter and sprinkled them with sesame seeds and they came out browned with a soft inside. I will make these again!
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3 users found this review helpful

Easy Whole Wheat Peanut Butter Cookies

Reviewed: Mar. 26, 2011
I made a few changes: I used 3/4 cup agave syrup instead of the honey and brown sugar. I also added about 1/4 cup more flour because of this. Added 1/4 ground flax, 1 tsp vanilla, 1/2 to 1 cup quick oats, and 1/4 cup walnuts. I really liked how they turned out, healthier cookies without the guilt! They cooked pretty fast, only taking about 7-10 minutes.
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5 users found this review helpful

Whole Wheat Blueberry Pancakes

Reviewed: Mar. 13, 2011
This was a really good recipe! I didn't have milk so I used powdered milk to make 2 cups - 4 heaping tablespoons dissolved in water to make 2 cups, frozen blueberries and added 1/2 tsp vanilla and 1/2 tsp cinnamon, used 1 tbsp white sugar and 1 tbsp brown in place of the sweetner. I only let mine sit about 15 minutes and they were still really good, thinner than in the picture but I didn't mind at all. Will make these again!
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4 users found this review helpful

Pumpkin Chocolate Dessert Cake

Reviewed: Nov. 28, 2010
Really good! I substituted white flour for whole wheat and the cream for milk and it still turned out moist and tasting great, I think next time I may add a little more pumpkin and pumpkin spice so that you can taste it
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5 users found this review helpful


Reviewed: Sep. 1, 2010
This was my first time making anti pasto, I followed other reviews on halfing the amount of vinegar and oil. Next time I would add a second can of tuna as my boyfriend said there wasn't enough. This does make a huge amount - I even had to go buy a bigger pot to cook it in- but I just put it into jars and they sealed from the heat. It turned out well, the flavor definitely increases over time so it's nice to let the jar sit for a week or two.
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