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Recipe Reviews 6 reviews
Lemon Poppy Seed Biscotti
These were the first biscotti I have ever made. They turned out pretty well, considering the simplicity of the recipe and absence of fat. I used 2 whole jumbo eggs, brown sugar, unbleached flour, ground poppy seeds, and freshly squeezed lemon juice instead of lemon extract. Also added a bit of almond extract. I sprayed the wax paper with a little oil to prevent sticking. The recipe doesn't specify dimensions of the logs, so I improvised and made mine about 3" wide and 10-12" long. Baked them for 25 mins, not 30 to prevent burning, and for another 5-7 mins once sliced. The lemon flavor is very faint but, overall, the biscotti are crunchy and enjoyable. However, if you're looking for that rich, buttery flavor many "authentic" biscotti have, you might be disappointed.

2 users found this review helpful
Reviewed On: Jun. 21, 2003
Cafeteria Carrot Souffle
This was pretty good. No fireworks but tasty, filling and versatile. I didn't use nearly as much sugar as the recipe called for because I didn't want it to be a dessert. So, I only added about a tablespoon of brown sugar. Easy to follow, not time-consuming, baked very evenly.

4 users found this review helpful
Reviewed On: May 1, 2003
Paul's Pumpkin Bars
Terrifically moist and tasty but the recipe calls for a massive sugar overload, especially in the icing. I used 3/4 of the recommended amount and it still came out way too sweet. Otherwise, pretty delicious and seemed to get even better after 1, 2 days (refrigerated). Just awfully sweet for any taste, I think. TIP: using brown sugar instead of white is fine too.

2 users found this review helpful
Reviewed On: Mar. 3, 2003

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