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Brunch Scones

Reviewed: Apr. 26, 2006
I love this recipe! I've made it again and again. These scones are the real deal, not muffins in disguise. The flavor and texture are just right. To make it slightly easier, I just pat the dough into a large circle and divide it into eight triangles. Then I sprinkle with sugar rather than doing the egg wash.
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22 users found this review helpful

Apple Butter Spice Cake

Reviewed: Jul. 25, 2006
I didn't change anything in the recipe and it was perfect. No one will ever know there is wheat germ in it! Very good.
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2 users found this review helpful

Lawry's Chicken Enchiladas

Reviewed: Jul. 25, 2006
Much easier than rolling enchiladas. I made this with veggie chicken and used a can of tomatoes with green chilies instead of one can of plain tomatoes and one small can of green chilies. Tasted very good and easy to make. I'll use this recipe again.
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1 user found this review helpful

Emily's Mediterranean Pasta

Reviewed: Aug. 11, 2006
My family really did not care for this. The sun-dried tomatoes were too strong compared to the flavors of the other ingredients. I used good quality olives but still they did not make up for the tomatoes. If you really like sun-dried tomatoes, you might like this recipe. Otherwise, stay away.
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2 users found this review helpful

Megan's Granola

Reviewed: Sep. 6, 2008
This is a wonderful granola recipe! I've tried it with and without raisins and with the addition of coconut. It tastes fabulous each way. I may never try another granola recipe because this one is so good. I bake it at a slightly lower temperature - 300 degrees. Other than that, I make no changes to the original recipe.
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Jamaican Burgers

Reviewed: Jan. 1, 2009
I've made this recipe twice and both times I've been disappointed. The mixture does not stay together, even with an egg added, so the second time I formed it into a loaf and baked it. If I were to make it again, I'd increase the proportion of black beans to rice and tone down the nutmeg and allspice.
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Golden Coconut Almond Muffins

Reviewed: Oct. 7, 2012
I thought these were pretty good! I substitubed lemon juice and lemon zest for the orange juice and orange zest. I also used chopped pecans instead of the almonds and canola oil instead of the olive oil. Mine needed an extra 5 minutes to cook but came out moist, tender and flavorful. Next time, I might add a spice or two like some of the other reviewers, but really, I thought they were just fine as is. The coconut milk I used is the thick kind that comes in a can. I'm wondering if some of the reviewers who thought these didn't have enough coconut flavor used the kind that comes box and is meant to be a beverage. I was looking for a good vegan breakfast bread to take to an event where no one else is vegan. I'll definitely be taking these muffins!
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