kittyball Recipe Reviews (Pg. 1) - (18700836)

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Logan Bread

Reviewed: Jul. 19, 2008
This is a good base recipe, for a clif bar like snack, but tastier, and endlessly versatile. They can be a little dry, so I suggest being liberal with the wet ingredients and I individually wrap and freeze them. My alterations: Double the dried fruit, cranberries are my favorite but I usually use a mix. And like other reviewers I soak the fruit. I put at least a cup of sunflower seeds (toasted, it makes a big difference) and sometimes other nuts. I've played around with the oil-applesauce ratio, and honestly never notice much of a distance, I also add about 1/2 c of peanut butter. I never put more then 1/2 c brown sugar. And add cinnamon, because cinnamon is always good.
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Whole Wheat Ginger Snaps

Reviewed: Jul. 2, 2008
These were almost exactly what I was looking for. The crack sugar top was lovely, and they were awesomely chewy, almost too chewy. I also had to add more flour to make them workable, and refrigerated the dough before making the balls to roll in sugar. Next time I would reduce the molasses, maybe by as much as half. And at least double the ginger. I might even use half whole wheat flour and half all purpose, just to give the cookies a little more body.
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Better Than Pumpkin Pie

Reviewed: Jun. 23, 2008
This was definitely the best pumpkin pie I've had in a while, but I don't necessarily think it has much to do with the use of butternut squash over pumpkin. I think it's more a fresh over canned situation. I also made the pie crust from scratch, so everything was super fresh and tastey. I think the main benefit of the butternut squash is it is easier to work with then a whole pumpkin.
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Japanese Ginger Salad Dressing

Reviewed: Feb. 8, 2004
I was looking for the ginger dressing they make in sushi restaurants, and this was not it. I really tried doctoring it up even though I am by no means a experienced cook. I used sesame oil, but felt it was entirely way to oily, so I added more ginger, honey, and mustard. I then added some mayonaise to make it a little creamier. What i ended up with was a little too gingery, but closer.
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