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Pumpkin Wheat Honey Muffins

Reviewed: Sep. 16, 2010
Moist, tender, delicious--and actually healthy! Used a heaping cup of canned pumpkin, and a mix of cinnamon, nutmeg and ginger for the pumpkin pie spice (not sure exactly how much, as my toddler was helping). I mixed the batter gently with a rubber spatula. Could've used more raisins, didn't add walnuts but I think they would've been tasty as well. I had enough leftover batter for 1-2 more muffins, so I baked it up in a small, round glass dish I had, coated with cooking spray.
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Plain Cake Doughnuts

Reviewed: Apr. 11, 2010
Good donuts and easy to make. They were light and fluffy, too. I'd add a little more nutmeg. Also, I'm planning to try experimenting with buttermilk for a slightly more tangy and less bread-y flavor. Overall, though, I was happy with this recipe.
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Buttermilk Oatmeal Muffins

Reviewed: Jan. 19, 2010
These were amazing. I altered the recipe to make them slightly healthier and fit the ingredients I had on hand. I substituted 3 T of melted butter and 1 T of unsweetened applesauce for the oil (I could probably increase the applesauce and decrease the butter by a tablespoon each and they'd still be great). I used 1/2 cup of wheat flour instead of 1/2 cup of the white flour. And I added a teaspoon of vanilla. Also, I got 11 muffins instead of 8 (baked them for about 12 minutes). Enjoy!
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Sunday Brunch Casserole

Reviewed: Apr. 7, 2008
This was perfect! I did make a few changes, but it was a great base recipe and all my guests liked it. I substituted sausage for the bacon. I didn't use onion and green pepper. Instead, I chopped up a few green onions and mixed them in. The flavors balanced just right, and it wasn't too heavy. I'll definitely make it again.
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The Extreme Cherry Cake

Reviewed: Oct. 19, 2007
I altered this recipe slightly, and created a cake I was very happy with. I thought the butter flavor might compete with the cherry flavor, so I used 1/2 cup Crisco instead of 1/2 cup of the butter. I also added about 1/8 cup extra cherry juice because the batter's cherry flavor wasn't strong enough for me. The cake turned out nice and moist. In a bundt pan, it took about 50 minutes to bake. It still barely had enough cherry flavor for me, but everyone who tried it liked it. The texture was great. In the future, I would use almond flavor instead of vanilla (but maybe only 2 tsp so it's not overpowering). Also, I would at least double the amount of cherry pieces--the pieces were few and far between. Overall, a great cake that's easy to make!
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Easy Fusilli with Tomato Pesto Sauce

Reviewed: Jul. 5, 2006
This is a great recipe--very flavorful--but it only made enough for about 2 people.
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