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Chocolate Bread

Reviewed: Jan. 8, 2007
Though I have yet to make this, I love the idea the recipe conveys- a real chocolate flavour. Chocolate is not supposed to be sweet, but rather rich. To heighten that appeal, switch the sugar with some molassas and honey, and add 70-75% dark chocolate (semi-sweet or unsweetened will do fine). If you prefer it sweeter after that, mi a bit of cocoa with some honey and cream cheese, and use as a spread.
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Oatmeal Molasses Bread

Reviewed: Dec. 24, 2006
Still waiting for this to emerge from the oven, but it smells great. I did the bread by hand, and needed at least another 1 1/4 cups of flour. The thing never rose, so I just popped it into a hilaf pan, and... still not rising. But it will probably make great french toast, or the like.
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Rainbow Cookies

Reviewed: Dec. 15, 2006
This is the second year I have made these, with astounding results! To ensure the cookies came out okay, I cut the sponge part first (after assembly with jam), then dipped the tops in melted chocolate. The results were beautiful. The only alteration I made was to use almond filling instead of paste. It came out fine in the mixer, and I didn't have any chunks. Put an almond sliver on top so people know that there are nuts in them.
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Creamy Yogurt Hummus

Reviewed: Aug. 20, 2006
I liked this recipe, as it is versitile. The problem with the original is too much lemon juice. It should only have 1 Tbsp or so. To mix things up, I used kidney beans and lowfat silken tofu, and chopped scallions can be added for extra flavor (mellow them by grilling them first). I've tried using strawberry banana yogurt as well for a sweeter dip.
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Cinnamon Rolls I

Reviewed: Jan. 18, 2006
These came out great! I used egg whites in the place of the egg, and the dough came perfectly. I mixed it by and in a bowl, which I believe yields better results. With the filling, I omitted the butter and used cooking spray (strange but works) and I used less sugar. Also, I added cloves and nutmeg. When rising, I put the rolls into a warm oven first, then into the preheated one.
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Spring Biscotti

Reviewed: Jan. 2, 2006
This is a fantastic recipe! Because I was making them for me, I made some alterations though. First, I omitted the butter and used a six ounce container of no sugar yogurt. The eggs became 1/2 cup eggbeaters. I used a cup of carob chips, 1/2 cup raisins, and 1/4 cup almond slivers. I also cut the sugar to 1/4 cup brown sugar (I hate sweet stuff). Despite this, they came well. The dough was sticky, but I didn't bother refrigerating it (it also could have been from the changes I made). My batch came out to 22 large biscotti, very good with hazelnut coffee. Thanks so much for this one! My cat likes them too ;)
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