northern exposure Recipe Reviews (Pg. 1) - Allrecipes.com (18615551)

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Whole Wheat Vegan Drop Biscuits

Reviewed: Mar. 2, 2014
Good texture and rise. Unfortunately, didn't really care for the vegetable/coconut oil flavor. But it was much more healthy than using butter, so will probably make again.
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Pumpkin Cream Cheese Muffins

Reviewed: Feb. 28, 2014
Great recipe! I made it a bit healthier by cutting sugar down by 60% and adding one dropperful of liquid stevia, replaced oil with a bit extra pumpkin and unsweetened applesauce (although I did add 2 tablespoons of canola), replaced half the flour with whole wheat pastry flour, and cut down butter in topping by 1/3. Also used whole wheat pastry flour in topping. Added a tablespoon of whole wheat pastry flour to cream cheese mixture to reduce runnyness. Added some ground cloves and pumpkin pie spice. Baked at 365 for 20 minutes. Came out very moist, flavorful and delicious. This one's a keeper. Next time I' ll substitute egg beaters for 1/2 the eggs.
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Mom's Zucchini Bread

Reviewed: Dec. 9, 2013
Used this recipe as a base for making zucchini bread French toast. Came out quite yummy for that purpose.
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2 users found this review helpful

Cranberry Nut Bread I

Reviewed: Dec. 9, 2013
Even with an extra teaspoon of oil, this bread was crumbly and on the dry side. Followed directions very carefully and did not over mix. Pulled out of oven early, too, since it was done ahead of baking time. Also didn't care for the orange flavor -- it was bitter and I used zest rather than peel. Guess this flavor combination isn't for me. Served it with whipped cream cheese and that helped.
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Ladyfingers

Reviewed: Nov. 22, 2013
Too eggy for us. Prefer a more cake-like consistency.
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Amazing Whole Wheat Pizza Crust

Reviewed: Nov. 22, 2013
Used 1/2 bread flour and 1/2whole wheat flour. Best if dough is left to rest wrapped in plastic in refrigerator for 2-3 days. Much more pliable, airy and chewy. The bread flour gives a better texture than all-purpose flour IMHO.
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7 users found this review helpful

Sweet Cornbread Cake

Reviewed: Nov. 22, 2013
Moist, sweet and delicious. Substituted unsweetened applesauce for 1/2 the oil and cut down the butter a bit. Cut the sugar in half. Came out great. Next time I will substitute an equivalent portion of nonfat Greek yogurt for 1/2 the butter. The crumb is more like a cake than a cornbread, but I liked it just fine. Will definitely add to my recipe favorites.
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Chocolate Ganache

Reviewed: Nov. 22, 2013
Great basic recipe. I wanted a lighter cake topping, so used 1 cup heavy cream with 4 oz. of bittersweet chocolate. Also added a couple tablespoons of white granulated sugar to heat and dissolve in the cream on the stove, stirring constantly until boiling. Instead of rum, added Frangelica for a hazelnut flavor. Very happy with results! Ganache was very chocolatey, creamy and a deliciously lighter consistency . Will make again and again.
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Chocolate Scotcheroos

Reviewed: Dec. 23, 2012
Great flavor and texture. Totally delicious. Always a hit.
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Apple Squares

Reviewed: Dec. 15, 2012
Pretty good. I doubled the apples and cut the sugar in half. Used applesauce as a substitute for half the butter. Used whole wheat pastry flour for half the flour. Added 1/4 cup rolled oats. For topping used half brown sugar/half white sugar along with the cinnamon. Will definitely make again.
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Cilantro Edamame Hummus

Reviewed: Nov. 20, 2012
Very healthy recipe, but I think it has far too much tahini. Next time I'll add the tahini tablespoon by tablespoon and taste until the amount is right for our preferences. I also prefer a bit more garlic.
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Sweet Dijon Salad Dressing

Reviewed: Feb. 3, 2012
Excellent flavor! I used 4 teaspoons of sugar instead of Splenda. Served over mixed greens, chopped apple and walnut salad. It's a keeper.
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Kale and Banana Smoothie

Reviewed: Jan. 24, 2012
Very good with minor tweaks to my taste. Doubled the soymilk, eliminated flax and maple syrup. Plenty sweet with just the soy, kale and banana. A few frozon strawberries are also good in the mix, but not necessary. Keeper!
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Apple Pumpkin Muffins

Reviewed: Jan. 24, 2012
Quite moist and delicious. I used canned butternut squash instead of pumpkin, whole wheat flour for AP, substituted 4 oz. unsweetened applesauce for 1/2 the canola, used 1/2 egg beaters with whole egg, and added a handful of quick oats. For topping, I cut butter in half and used brown sugar instead of white. Baked a double batch in a 10x17 pan for about 40 minutes. Freezes beautifully.
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White Beans with Rigatoni

Reviewed: Dec. 2, 2011
Great way to eat kale. I didn't have cannelini beans, so substituted no-salt organic pintos. Used dried sage instead of fresh. Also used multi-grain pasta. Excellent dish.
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Simple Turkey Chili

Reviewed: Nov. 19, 2011
Decreased water by half and added a can of organic pinto beans. Delicious!
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5 users found this review helpful

Libby's® Famous Pumpkin Pie

Reviewed: Nov. 12, 2011
The gold standard in pumpkin pie. Outstanding. We used Graham Cracker Crust I recipe from this site and it came out very nice.
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Impossible Pumpkin Pie

Reviewed: Nov. 12, 2011
Horrible flavor. Whole family hated it. Will not make again.
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Graham Cracker Crust I

Reviewed: Nov. 12, 2011
Cut the sugar in half and used Smart Balance instead of butter. Perfect.
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Bean Soup With Kale

Reviewed: Nov. 9, 2011
I substituted a 32 oz. can of Muir Glenn organic diced tomatoes (drained) for the fresh plum tomatoes. Came out great.
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1 user found this review helpful

Displaying results 1-20 (of 89) reviews
 
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