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Apple Strudel Muffins

Reviewed: Jul. 5, 2010
These are wonderful. I've only made them when following the advice for adding spices (cinnamon, nutmeg) to the cupcake batter. I also shred half the apples and chop the other half.
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3 users found this review helpful

Carib Black Bean Soup

Reviewed: Jul. 5, 2010
Soup was too sweet for my taste. Other than omitting the sour cream, I followed the recipe (using canned beans).
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2 users found this review helpful

Black Magic Cake

Reviewed: Jul. 5, 2010
Divine!
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1 user found this review helpful

White Mountain Frosting

Reviewed: Jul. 5, 2010
It's an excellent marshmallow frosting, with a very light vanilla taste. I may add more vanilla next time. Frost while it's still quite warm to ensure it stays glossy. This recipe makes enough to frost 2 9" layered cakes.
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7 users found this review helpful

Raspberry Oatmeal Bars

Reviewed: Jul. 4, 2010
Everyone else LOVED this, but I thought it was too sweet. I used a French Vanilla mix (adding a few tablespoons of milk to help it stick together more) and home-made berry cherry jam. I also used butter instead of margarine.
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2 users found this review helpful

Banana Cream Pie I

Reviewed: Jul. 1, 2010
5 stars for the pudding, as I don't follow the rest of the recipe when making my banana cream pie. I use cornstarch instead of flour and cook the mixture until it looks like a thin pudding. It's delicious! I layer Nilla Wafers, sliced bananas, and pudding in a pie dish, cover with plastic wrap (to keep a tough film from forming on the pudding), and refrigerate. When chilled, top with fresh whipped cream and some cinnamon. This always gets rave reviews.
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Paneer

Reviewed: Jul. 1, 2010
Delicious! When trying to lightly fry it, pieces stuck to the bottom of the pan. I baked the rest--brushing lightly with oil and placing on an oiled cookie sheet--and that worked really well. I think I'll try w/o frying the next time I make Saag Paneer.
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1 user found this review helpful

Classic Peanut Butter Cookies

Reviewed: Jun. 23, 2010
I followed others' recommendations of increasing the flour to 1-1/2 and the peanut butter to 1-1/4. Excellent cookies!
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2 users found this review helpful

Carrot Cake III

Reviewed: Jun. 14, 2009
This is a great, fluffy, and flavorful carrot cake. Everyone that's tried this loves it and asks for seconds (or thirds). I sub 3/4 of the oil with a peeled, grated apple. I've never tried the frosting. I use 1 8-oz block of cream cheese, 1/2 stick of butter and about a 1/2 t. vanilla extract, beaten until very light and fluffy. Then I add powdered sugar until I get the consistency and sweetness that I like. Thanks for such an amazing recipe!
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1 user found this review helpful

Peach-a-Berry Pie

Reviewed: Jul. 5, 2007
I had so many farmer's market peaches I ended up having to make 2 pies. INCREDIBLE PIES!!! Everyone at the party absolutely adored them and I got tons of requests for the recipe. I mixed the filling ingredients together and let them soak while rolling out the pie crusts. Then I scooped the filling into the crusts leaving a lot of the juices behind, which I saved for topping ice cream. The pie wasn't soggy at all. It was gone before anyone could get seconds, and I can't wait to hit the farmer's market again so I can make another pie! Thank you so much for this great recipe!
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58 users found this review helpful

A Jerky Chicken

Reviewed: Jun. 17, 2006
This is a fantastic dish; I always receive many compliments/requests for the recipe whenever I make this. I've always used whole chicken breasts and grilled them. The vinegar cuts the heat of the habanero peppers, so the longer you marinate the chicken the milder it becomes. And that's why I typically use 3-4 habanero peppers (seeds and veins removed) and marinate it overnight.
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2 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Jun. 17, 2006
Perfect cheesecake--dense, rich, creamy, but not runny. And no cracks! I modified the recipe a bit (who doesn't?). I used crushed gingersnaps for the crust; replacd 1/4 c. of milk with Amarula (marula fruit creme, kind of like Bailey's Irish creme); added the zest of one lemon; baked it in a waterbath (using boiling water); let it sit in the oven for only two hours after baking, then on the counter (on a hot summer night) another 2 hours before putting it in the fridge.
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2 users found this review helpful

 
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