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Downeast Maine Pumpkin Bread

Reviewed: Oct. 15, 2014
Excellent pumpkin bread! I've baked this recipe 3 times in the last week, each time trying to get it fine tuned for my tastes. Each recipe made 24 large muffins (22 mins) + 2 mini-loaves (25-28 mins). First time...I followed the recipe except using half cup oil + half cup melted butter + 1 cup chopped pecans..."Delicious!" everyone said, but I thought it was too sweet, needed a bit of molasses, and wasn't spicy enough. Second time...doubled all the spices, 0.5 cup oil + 0.5 cup melted butter, 2 cups dark brown sugar (no white sugar), 1 cup chopped pecans...very good but the cloves overpowered and had a bit too much molasses flavour (from the dark brown sugar). Third time...0.5 cup oil + 0.5 cup melted butter, 1.5 cups dark brown sugar + 1 cup white sugar, 1.5 tsp cinnamon, 1.5 tsp nutmeg, 0.5 tsp cloves, 0.5 tsp ginger, 1 cup chopped pecans...PERFECT!!! This is the magic bullet recipe I will be using forever! Laurie, Thanks for sharing your fantastic recipe...sorry that I amended it a bit.
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Slow Cooker Beef Stroganoff I

Reviewed: Nov. 11, 2013
My first thoughts when reading this recipe were: "Mmmm! But me thinks it needs some salt, pepper, and garlic." Then I read some of the reviews and decided to try it based on the modifications by some reviewers. It was fabulous! The sauce was perfect the way it turned out, so I didn't thicken it. Especially loved all the sauce with the egg noodles. 2 lbs bottom blade roast cut into large chunks, 2 cans golden mushroom soup, 1 pkg lipton onion soup mix, half cup low sodium beef broth, 1 large yellow onion, 4 cloves garlic, 1 tbsp worcestershire, half tsp salt, 2 tsp fresh ground black pepper, cooked on low 5 hours. Then 30 mins before finish time, added 4 oz cream cheese, 1 cup sour cream, 1 lb sauteed mushrooms in butter. Next time, will try 8 oz cream cheese, add a beef bullion cube, 2 tbsp worcestershire, and lots more black pepper. One helpful hint for time savings and less stress that worked for me...cut the beef and mix with all the ingredients (except cream cheese, sour cream, and sauteed mushrooms) in a mixing bowl, then cover, and refrigerate. Remove from fridge and pour into slow cooker when you're ready to start cooking. You could do this the night before so you don't have to rush in the morning, or prepare this in the early morning and throw in the slow cooker around 1:00PM so dinner will be ready around get the idea, have it all ready to pour in the slow cooker at whatever time is suitable for you so it will finish at least 5 hours later.
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