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Fresh Sugar Pumpkin Pie

Reviewed: Nov. 27, 2012
I was in search of a recipe for real pumpkin pie...no canned pumpkin or milk involved. This recipe delivered big time! I loved the use of heavy cream and sour cream rather than the typical evaporated milk component; the texture of this pie was sublimely silky and rich. I halved this recipe for one pie and reduced the sugar by half again and it was plenty sweet enough for us. This WILL be my go-to pumpkin pie recipe forevermore. I used pumpkin purée that I roasted, puréed and froze previously so this recipe didn't really take much time to make at all.
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7 users found this review helpful

Tahini Cookies

Reviewed: Oct. 16, 2010
These were delish!I was trying to find a recipe to use up some Tahini that I bought to make hummus. I couldnt believe how good these came out. I added some chopped up dates and they complimented the flavored nicely. My kids, husband and workmates all loved them. Who knows, next time I might buy the Tahini for the cookies and use up the leftovers for hummus!
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17 users found this review helpful

Pumpkin Pancakes

Reviewed: Sep. 22, 2010
I made these for the husband and kids and they were a big hit. At first, they were coming out kind of spongy, like some of the other reviewers said in their feedback. I found that you really have to let them cook longer than normal pancakes. When you see the bubbles (which is a good indication with normal pancakes that it's time to flip), you should wait another minute or two. They really crisp up beautifully and the taste is phenomenal if they're cooked thoroughly.
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2 users found this review helpful

Dessertlover's Classic Caramel Sauce

Reviewed: Sep. 2, 2010
I achieved good texture and color with this recipe but it had a funny aftertaste to me. My husband said it was great. I still thoughtaybe the cream I used was bad. I made it again...same aftertaste. It's subtle, but, like, a cheesy flavor. I guess this one just isn't for me. Surprised nobody else who reviewed it mentioned that.
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0 users found this review helpful

Scottish Shortbread III

Reviewed: Aug. 25, 2010
I cut the recipe in half, used half salted butter and half unsalted butter and added a smidge of vanilla. Also cut the cooking time by a good 15 minutes; not sure if this is because of cutting the recipe in half or if maybe my oven runs hot but the full 50 minutes would have burnt them. Anyway, they came out delicious and my two year old and I risked burnt mouths eating them before they had even cooled. Will probably dip some in chocolate once they have cooled, just to try that out.
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1 user found this review helpful

Maui Banana Cream Bundt Cake

Reviewed: Aug. 4, 2010
I needed to use up some extra brown bananas but wanted to go more in the direction of dessert than breakfast...this recipe cooked up beautifully in my bundt pan and didn't require any exotic ingredients. I made the rum sauce from this site to serve over this cake and it is to die for!
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1 user found this review helpful

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