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Toasted Pumpkin Seeds with Sugar and Spice

Reviewed: Nov. 3, 2013
Extremely delicious! It was hard to stop nibbling on these pumpkin seeds. Perfectly crisp, just enough salt to bring out the sweet flavors. Seeds for a second batch are in the oven. I don't buy pumpkin pie spice, so I used 1/4 tsp cinnamon, 1/8 tsp ginger, 1/8 tsp nutmeg, and a pinch of cloves. I may have been a bit generous in my spice measurements since we like it spicy. As I was mixing, the ginger vapors were pretty strong. If you are sensitive, you may not want to inhale over the bowl until it cools.
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The Perfect Cinnamon Roll Icing

Reviewed: May 11, 2013
Amazingly delicious!
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Johnson Family Cinnamon Rolls

Reviewed: May 11, 2013
This is a great recipe, although I recommend doubling the filling. They would probably be a bit bland without the extra. I use "the perfect cinnamon roll icing" by Cara M. on top. I have brought them to parties and made them for my family; the are always a hit.
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Spiced Parsnip Soup

Reviewed: Mar. 1, 2013
My first try with parsnips was a success! I do not eat curry or even like the smell of it so I used allspice instead and came out with a deliciously satisfying dish that all three of my boys (1, 3, & 5) enjoyed. My husband and I looked forward to eating the leftovers. I also used whole milk instead of heavy cream and about 2oz more parsnips than the recipe stated. We also divided it into 5.5 servings instead of four. It comes out to around 150cal per serving as I made it and was very filling.
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Whole Wheat Honey Bread

Reviewed: Mar. 1, 2013
This bread is wonderful. I have been making it 2-3 times per week for the last few weeks. All three of my boys love it, even the one who usually gives his bread to the dogs. It is soft enough to use for sandwiches but flavorful enough to eat alone. I don't keep dry milk or shortening in my kitchen, so I use 1C water + 1/8C skim milk as well as olive oil in place of shortening. If your bread is too dense, you probably used too much flour. The texture comes out best if you weigh out your flour instead of measuring by volume. Right now (winter in Minnesota) 375g is perfect. In humid weather the weight of flour needed will increase slightly.
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