Maggie Recipe Reviews (Pg. 1) - Allrecipes.com (18355456)

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Pumpkin Black Bean Soup

Reviewed: Nov. 28, 2008
Absolutely delicious! The changes I made were: puree the entire soup, use veggie broth and no ham (vegetarian), and add some bay leaves and ground ginger. This is the perfect HEALTHY comfort food, and I'm so glad I made a huge batch! It goes great with the Cranberry Guacamole also found on this site.
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Cranberry Guacamole

Reviewed: Nov. 28, 2008
I forgot to buy the salsa verde, and left out the jalapeno for the non-spicy eaters. It turned out quite well, and was very pretty with the red cranberries against the fresh green avocados. It went perfectly with the Pumpkin Black Bean Soup also found on on this site.
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 28, 2008
Pretty darn tasty! I managed to not *quite* finish baking it in the center, but it wasn't runny--a bit like pudding pie. It was all around lovely, though I think I"ll make the non-pumpkin layer bigger next time just for the sake of symmetry.
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Caramel Bars

Reviewed: Nov. 26, 2008
Except for subbing another 1/2c of chocolate chips for the walnuts, I made this exactly as it says. It's only getting 4 stars because, while it's delicious, there was not enough crust for a 13x9 pan, not quite enough caramel, and there probably wouldn't have been enough chocolate (I sort of overdid it on that). The crust was so thin that cutting it at all (much less when warm) seems impossible, and it sort of has to be eaten out of the pan with a spoon--which is fine right now, since it's just for eating at home! When I make this in the future, I will double the crust portion of the recipe, and perhaps throw a few extra caramels and another T of cream in the pan. Rest assured, it's delicious enough to try again!
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Italian Bread Using a Bread Machine

Reviewed: Oct. 9, 2007
Quite good! I added slightly less yeast than called for, and when I made it without the machine (ie, kneaded it by hand), I needed a bit of extra flour (perhaps 1/2 to 3/4 cup). My only complaint (and it's not even a complaint) is that I need to figure out how to shape it better. My loaves more closely resemble focaccia than French bread by the time they're done baking. However, my husband and I both loved it, with dinner and with jam in the morning. This will definitely be my go to recipe for bread from now on!
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Peanut Butter Cup Grilled Sandwich

Reviewed: Feb. 13, 2007
When I make these, I use honey roasted peanut butter and a good-quality dark chocolate bar. It's astounding--save it for a kitschy dessert. Sprinkle a little powdered sugar on top to add to the delicious mess factor.
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Pumpkin Apple Cobbler

Reviewed: Nov. 10, 2006
This recipe is super easy, and gets tons of compliments! It was abig hit at a fall party I recently attended. I use Trader Joe's stuff for all the ingredients as follows: 1 box of bread mix, 1 stick of margarine, 2 jars pumpkin butter, and 5 or 6 Granny Smiths. Super yummy--I make it all the time!
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Amish Friendship Bread I

Reviewed: Apr. 8, 2005
Quite tasty! I used soy milk and egg substitute in this, and it turned out quite well. I also added more cinn than is called for. The only caveat to this recipe--it does NOT need to cook for more than about 45 mins, tops!
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Amish Friendship Bread Starter

Reviewed: Apr. 8, 2005
I made this with regular sugar and flour and used soy milk. I think it turned out fine! The bread (I used Amish F'ship Bread I) doesn't need to bake as long as they say--still delicious though. Maybe try sifting flour and sugar together and mixing it with the milk before adding to starter!
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Rhubarb Bread I

Reviewed: Mar. 30, 2005
I substituted soy milk and margarine for the dairy products listed here, and egg substitute for the egg. I've done the same in other recipes with no problem, so I imagine the issues with this were a result of the juiciness of the rhubarb or the increased topping. I increased the rhubarb to about 2.5 cups, and the nuts to about 1 cup. I also made about 4 times the topping called for in the recipe. I sprinkled one loaf with about 1/2c nuts after pouring into loaf pan, and then evenly divided the topping between the two loaves. The loaf with no nuts on top came out very weird-looking, but tastes pretty good (all for me!), and the one with nuts and topping looks quite good, but certain bits of the topping taste slightly burned. Some of the rhubarb bits lost their color in the oven, and most became very mushy--still tasty though. If you make the recipe the way it's called for (and have a decent oven, unlike me), you should turn out some excellent bread, although you may wish to use Leslie Sullivan's hint about how to prep the rhubarb. BTW, the cooking time, esp. for the loaf with additional nuts, was much longer--over an hour, I'd say. Also, this bread improved greatly in taste and texture when kept overnight.
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