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Eileen's Spicy Gingerbread Men

Reviewed: Dec. 28, 2013
Everybody is saying how their dough was too sticky, but I didn't have a problem with it. I used canola oil instead of margarine, so maybe that made a difference. Other alterations: I cut down on the cloves to 3/4 tsp, used 1/4 tsp salt, and I used 1/2 tsp ginger with a lot of freshly grated ginger too(maybe I'll use even more fresh ginger next time). I don't like very sweet things, so maybe next time I'll cut down on the sugar a bit. I expected to decorate them, but I liked them so much that I just left them plain. Eight minutes bake time left them crispy on the outside and slightly chewy in the middle. I didn't expect to like them as much as I did, and I would make them again.
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Luscious Lemon Snaps

Reviewed: Feb. 19, 2013
I'm giving 5 stars for my variation of this recipe. I cut down the sugar to 3/4 Cup, I didn't add salt, and I used a heaping 1/4 Cup of canola oil. I needed extra moisture since I cut down so drastically on the oil, so I added water as needed to make a sticky dough. At first these seemed too lemony, but the next day they were absolutely delicious. Try them with a tiny scoop of vanilla ice cream. My husband and I were amazed at how great these were, and we couldn't stop eating them.
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Middle Eastern White Beans

Reviewed: Jun. 4, 2012
This was a simple and tasty bean dish. I didn't have pimentos, but I will try to use them next time I make this. I think I'm going to add this to my dinner rotation. It reminded me of the fassoulia plaki that I've had at an Armenian restaurant. Very nice!
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Choereg (Armenian Easter Bread)

Reviewed: Apr. 9, 2012
Thanks for sharing this recipe! My family enjoyed it. Don't skip the mahleb. I halved this recipe and it made two big loaves. I had to add about 1.75 additional cups of flour to get it to be a workable dough. It was much too wet without adding the extra flour. I also used all butter instead of margarine, and I used skim milk instead of whole. The bread turned out fine. Maybe I'll even add a bit more mahleb next time.
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Quick Cake

Reviewed: Mar. 29, 2012
If you want a bit of chocolate cake in a hurry, this works well. Very easy! Sometimes I add a tsp of cinnamon, and that's nice too.
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3 users found this review helpful

Light Oat Bread

Reviewed: Mar. 29, 2012
Great bread recipe, that I've made repeatedly. I use canola oil instead of butter, and it still turns out fine. If I feel like I want a denser, oatier loaf, I use 1 cup of oats to 2.5 cups of flour.
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Basic Biscuits

Reviewed: Mar. 29, 2012
This is a good basic biscuit recipe, and my husband loves it. I use canola oil, and it turns out well enough for me. Sometimes I use 1/2 whole wheat flour as well. If I want them a bit fluffier, I add more milk and less oil. Good basic recipe.
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Fresh Fruit Cobbler

Reviewed: Mar. 29, 2012
I use this batter topping for all sorts of fruit cobblers. It even tastes good if you use canola oil instead of butter. I usually use fresh cranberries and apples in a pie plate, and then top it with the batter. It tastes so good when it is served warm and topped with a bit of vanilla ice cream. Another variation I've done (which amazingly has turned out well) is apples, strawberries, and topped of with ripe banana slices. I know it sounds weird, but people really liked it. This topping is very nice, feel free to experiment with your own fruit combinations.
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Classic Cranberry Nut Bread

Reviewed: Jan. 3, 2011
I love this recipe! It tasted so good I couldn't believe it. The fresh chopped cranberries were delicious. I didn't have orange juice, so I substituted cranberry juice, I used canola oil, I didn't add the nuts, and I cut the sugar down to 3/4 Cup. It still was pretty sweet, so I might cut the sugar down to 1/2 Cup next time. I'm definitely going to make this again and share this recipe with other people.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jul. 11, 2010
These cookies always get compliments, even when I use canola oil instead of butter. I love how the pudding packet makes the cookies soft. (This recipe is very large, so I cut it in half.)
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Quick and Easy Pizza Crust

Reviewed: Jul. 11, 2010
I use this recipe all the time. Changes: I use half whole wheat flour, I use 1 Tb of olive oil while kneading the dough, but I then brush the remaining oil onto the dough after it has been rolled out. I also let it rise about 30 minutes, and then rise a bit again when it has been rolled out. Unless I'm in a hurry, I don't mind waiting a bit longer to have a puffier crust.
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Basic British Scones

Reviewed: Jul. 11, 2010
This is a fast and easy recipe that I use all the time. Serve the scones with a nice jam, otherwise they will be too plain. This recipe even works well with canola oil instead of butter, no milk glaze, and sometimes I roll cinnamon or raisins into the dough, and that works well too. I love it how these scones are plain, and not at all like the fatty, sugary, and overloaded scones I see in many coffee shops.
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