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Megan's Granola

Reviewed: Sep. 29, 2013
I made this recipe twice, the first time I substituted 1/2 cup applesauce for 1/2 cup oil. I found after baking I needed to turn over the granola in clumps and put it back in a warm oven to dry out...loved it. The second time I substituted 1 1/2 cups dark agave nectar for all of the sweetners, again substituted half the oil with applesauce, I also added a bag of coconut flakes before putting in the oven. I liked this one even better and what a difference in calories and glycemic index.
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Grandma's Gingersnap Cookies

Reviewed: Dec. 18, 2013
Like many others I added ground cloves and nutmeg but otherwise kept to the exact recipe. I like a crisp, not chewy ginger snap so the first batch I used my small scoop (a little over a tablespoon) and flattened the dough thin covering the dough with a piece of parchment and using the bottom of a glass. The cookies were way too big but perfect thickness with mostly crunch but bendable with a slight chewiness...however no crackling and the cookies were quite frankly butt ugly. Next batch same scoop, hand pressed the dough only slightly and cooked for a total of 12 minutes. Nice crackling, slightly darker about the size of the Archway ginger cookies, still had chewiness which was really good but I wanted a crisp cookie. First batch made 10 to a half sheet, second made 12 to a half sheet. Last batch I divided my tablespoon scoop of dough in half, slightly hand pressed on the dough and cooked for 14 minutes. Perfect size for a ginger snap, crisp through and through, slightly browner but not at all burnt with the nice crackle. This last batch made 2 dozen to a half sheet. All in all I loved every cookie I made from this recipe, each for it's own benefits and although I'm not one for chewy gingersnaps, I will make the larger cookie again as the chewiness was slight and perfect for a larger cookie. I will probably dip the bottoms of the small snaps in some bittersweet chocolate for an added twist. Great recipe thank you!
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Favorite Banana Blueberry Quick Bread

Reviewed: Aug. 2, 2014
I made this as a spur of the moment breakfast for my grandson so I made some necessary substitutions. I used butter instead of shortening, I had overripe bananas in the freezer and used them with the separated liquid after defrosting and since they were so sweet I cut the sugar in half. I didn't have quick cooking oats so I used old fashioned oats and I used frozen, drained blueberries and doubled the amount. I did not add nuts. The end result was a slightly sweet quick bread, sweet enough to eat on it's own but really perfect toasted with butter. I think next time I would like to try the same recipe but with a moist sweetner like honey or agave as the bread was not dry but I would have preferred just a tad moister...may have had to do with the fact I used regular oats and btw, no one would ever know there were oats in this bread, great way to sneak a healthy grain in for the kids. The ease of this recipe makes it a keeper!
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Cherry Pie with Almond Crumb Topping

Reviewed: Aug. 2, 2014
Made this as a thank you for a neighbor after I found out cherry pie was his favorite. His wife said they both loved the pie and thought that the topping was amazing and made the pie! When I offered to make another thank you pie for him in any flavor he wanted, he asked for this one again...must be that good!
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To Die For Blueberry Muffins

Reviewed: Nov. 11, 2014
I made this recipe for 12 muffins and followed it exactly...okay except I ran out of flour for the topping so I used whole wheat flour just for the topping. I found by following the topping recipe for 12 servings I had way too much left over...don't increase the topping recipe if you make more muffins! I found a heaping soup spoon of topping was perfect for each muffin. I had local blueberries in the freezer so I just held aside a few tablespoons of the flour mixture and tossed them with the frozen blueberries and folded them in. I cooked them for 24 minutes and they came out perfect! They came out light and moist, the best blueberry muffins I have ever made. I found that using my large cookie scoop made exactly 12 scoops so each muffin was exactly the same size with no wasted left over dough. I didn't notice any change with the whole wheat flour in the crumb topping. Now that I have left over topping my next batch will be oven ready in about 5 minute...and I WILL be making another batch! Addendum: Made another batch with the leftover topping and reduced the sugar to 3/4 Cup (remember I made a batch of 12), just as wonderful. The topping is plenty sweet, I would be comfortable going down to 1/2 Cup of sugar for the next batch. I STILL have topping left over albeit probably not enough for 12 muffins but surely enough for 8...DON'T increase the topping recipe if you make more muffins! That being said I whipped up a batch ready for the oven in about 5 minutes...hmmm
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