Tammy Recipe Reviews (Pg. 1) - Allrecipes.com (18048194)

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Zucchini Brownies

Reviewed: Feb. 17, 2008
Really really good. I tinkered with the recipe, substituted unsweetened applesauce for oil, added wheat flour, substituted soy margarine and soy milk (vegan). My brownies were more cakey due to the applesauce but flavor is very good. I also halved the frosting. Total calories with changes - 155!! I defrosted some frozen grated zucchini, so my batter was normal brownie consistency as the water separated from the zucchini during the defrost.
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African Peanut Soup

Reviewed: Feb. 6, 2008
Very, very tasty.
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1 user found this review helpful

Vegan Brownies

Reviewed: Feb. 6, 2008
Loved them. I'm newly vegan and still remember how the real deal tastes. I did add vegan chocolate chips and vegan sugar.
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Key Lime Pie VII

Reviewed: Dec. 25, 2007
4 STARS for taste but 2 stars for texture. Creamy in a strange way....kinda like refrigerated sweetened condensed milk with a splash of lime juice and sour cream. Will try another recipe (with eggs) next time.
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World's Best Lasagna

Reviewed: Dec. 25, 2007
Fantastic!!!!!! Didn't change a thing other than adding fresh basil and cutting back on the sugar. Did not cook the sauce or noodles. Soaked the noodles in hot water for 20 mins and assembled the night before as suggested. Easy
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Wheat Germ Whole-Wheat Buttermilk Pancakes

Reviewed: Nov. 11, 2007
Very very light, fluffy and delicious even using regular wheat flour. Next time I make these (maybe next weekend), I am going to substitute apple sauce for the very small amount of oil. I'll probably try a second batch with egg whites.
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Land of Nod Cinnamon Buns

Reviewed: Dec. 25, 2005
Very good recipe! If you use frozen bread dough - ONE loaf really is enough. I was doubtful and had a mess in the morning. I used a bundt pan, decreased the brown sugar to 2/3 c., increased the pudding mix, and substituted pecans. In the future, I will use 1/2 c. brown sugar and 1/4 c. white sugar (to decrease the crunchy/hardness factor). I will put 1/2 a stick of melted butter on it the night before and add the remaining 1/2 stick that morning.
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Blueberry Cream Cheese Pound Cake II

Reviewed: Dec. 25, 2004
I got a lot of compliments on this cake. Very good and very moist. Like others, I experimented with the pudding/cake combo, using white butter recipe cake and lemon pudding. I also added some lemon juice to the water, substituted apple sauce for the oil, and omitted the sugar. To make the cake more visually appealing, I halved the batter, adding blueberries (and the 1/4 sugar and some kirch) to one half. I then layered the plain and blueberry batters, using a knife to marbelize. I then topped with a simple lemon/orange glaze. Another suggestion - to omit the creamcheese flavor, just substitute 1 c. sour cream.
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Overnight Apple Cinnamon French Toast

Reviewed: Dec. 25, 2004
Everyone loved this. Very pretty presentation, very filling and moist. I made several alterations: In addition to halving the recipe, I decreased the amount of brown sugar, added about a 1/4 c. chopped cranberries between the sugar/butter layer and apple layer to cut down on the sweetness and add visual interest. To avoid bubbling over, I used a springform pan (the bottom wrapped in foil). Easy to invert & turn out and did not bubble over at all!
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Zucchini Pineapple Bread I

Reviewed: Dec. 19, 2004
I loved this moist bread, even after I converted it to a low-fat version. (I can only imagine how much better it tastes with all the sugar and fat :-) I used drained pineapple tidbits rather than crushed, substituted 1 c. wheat flour for 1 c. white flour and 1 c. applesauce for the oil, increased all spices and leavening agents by 1/4 t., added 1/8 c. pineapple juice, an extra 1/2 c. drained zucchini, and 1/2 c. chopped nuts. I baked 5 mini loaves for 40 minutes, immediately removed them from the pan, and iced with a cream cheese/powdered sugar/milk/lemon juice glaze. The bread is moist and good, but not very sweet, thus the glaze.
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