TLAAD Recipe Reviews (Pg. 1) - Allrecipes.com (18731768)

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Oat Bran Health Bread

Reviewed: Feb. 28, 2004
This bread is really good. I like the high fiber content. My only changes were: reduced white bread flour to 1 cup and added an extra 1/3 cup wheat flour. I also added about 1 1/2 tsp of vital gluten. The bread not only tastes great, it looks great, too! Thanks for a great, high fiber recipe!
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34 users found this review helpful

Whole Wheat Bread III

Reviewed: Feb. 22, 2004
After a dismal failure at a whole grain recipe, I came searching and found this one. It turned out great! My only modifications were to decrease the cornmeal to 1/8 c and add 1/8 c oat bran. Also, I added 1 TBS gluten flour for each cup of wheat flour. This I could probably decrease next time. But! A really yummy, easy recipe! Thank you!
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1 user found this review helpful

Apricot Lentil Soup

Reviewed: Mar. 10, 2004
Well, I tried this recipe in my search for high fiber meals that my daughter would like and I thought for SURE she would; she didn't - it tasted like "bonzo beans" to her, but my husband and I loved it. I also tried it because all the comments were, "different, but good". SO....I totally agree with that. This is a different kind of soup, but really, really tasty. I used a can of diced tomatoes, drained, in place of the romas, and completely pureed it so that no chunks of apricots "surprised" my daughter! And, per another reviewers suggestions, I diced up the apricots first, as well. It's a keeper! Really, really yummy and healthy. Thank you, Karena!
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0 users found this review helpful

Bran Flax Muffins

Reviewed: Mar. 15, 2004
This recipe is AWESOME. I just made them and ate 1 and half! (shared the other 1/2 with my almost-5-year old). Based on the reviews/comments of others, I did the following: used 1 C whole wheat pastry flour + 1/2 C all purpose; reduced the ground flax seed to a little more than 1/3 C (40 g to be precise) and made up the difference with rice bran (50 g - again, about 1/3 of a cup). I also used buttermilk in place of the skim milk, 1 egg + 1 egg beater (fake egg!), and didn't put any raisins or nuts, as my daughter wouldn't touch them in that case! SO....I did make some changes, but these muffins are definitely a keeper. Very moist. I did only get 12, and cooked them for 21 minutes. I probably filled the tin too full. Thank you for the great recipe, Jane!
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3 users found this review helpful

Whipped Cream Frosting

Reviewed: Jun. 1, 2005
This was a great recipe, and I would make it again. Here's what I did different, based on other reviews: chilled bowl, whip, and whipping cream in freezer for 10 minutes before whipping it up; used 1 pint whipping cream, 1 pint HEAVY whipping cream; used approximately 3/4 cup powdered sugar in place of granulated (measured it first, then sifted into cream cheese mixture). SO! It was yummy and I will be making it again! I highly recommend this recipe if you are looking for something nice and light-tasting (but not light calorie wise!)
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144 users found this review helpful

Aunt Johnnie's Pound Cake

Reviewed: Apr. 23, 2005
I thought this cake was just okay, flavor-wise. It just wan't "buttery", I thought. I even reduced the shortening to 1/4 cup and increased the butter by the same amount. I really liked the texture, though. Very dense and had a really good feel in the mouth, but it was just kind of bland. My husband even asked if it was low-fat. So....This is just one person's opinion, and obviously alot of people really like this recipe. I just would like something more buttery.
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