MusicGeibel Recipe Reviews (Pg. 1) - (187840645)

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Sarah's Applesauce

Reviewed: Mar. 26, 2013
I have been making home-made applesauce for years, both on the stove and in the slow cooker, and I thought I'd share my method. First of all, the type of apple is very important. I like to use a mix but they should be sweet apples - Golden Delicious, Gala, etc. DO NOT USE GRANNY SMITH FOR APPLESAUCE! No sugar is necessary if you use the right apples. Don't peel them because the peel has wonderful nutrients - just cut them into chunks. Next a put a bit of water at the bottom of the pan or crock. Cook on low in the crock until mushy or on the stove at medium, lid on the pan set askew to let off some steam. Shake pan from time to time. Don't let them burn because burnt fruit tastes terrible! When they are done run them through the food mill - it will take off the skins - and add water, if necessary, for desired consistency. If you used red apples the sauce will be a pretty pink. I like to make a whole bunch of applesauce and freeze it in batches - applesauce freezes beautifully! Good luck!
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Don't Knock it Until You Try it Zucchini Chocolate Banana Nut Milkshake

Reviewed: Jul. 30, 2013
This is the first time I am reviewing a recipe because I wanted to wait until I encountered something truly fabulous! This recipe was fantastic! Simply knowing that zucchini can be frozen in shredded form is life-changing for me. I have about eight zucchinis to use right now and at least four of them are going to go in the freezer as shredded form to be added to smoothies. Only problem with this recipe is that I thought the sugar was a little over the top - we used about an eighth of a cup and it was plenty. Also, we used 2% milk and it tasted fantastic so don't be afraid to tweak. Thanks for a great and creative recipe!
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Chicago-Style Hot Dog

Reviewed: Aug. 17, 2013
Really liked this recipe. Somehow I missed getting a Chicago style hot dog when I was actually in Chicago last year so I decided to try this at home. Husband wouldn't touch it, due to the veggies. However, for me, it was a great way to sneak a bunch of veggies into an otherwise unhealthy hot dog dinner. And the taste was great! Thanks for the post!
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Butternut Squash Casserole

Reviewed: Oct. 13, 2013
Happened to be going to a fall party last night, the day after having my wisdom teeth removed. I figured I had better take something that would be tasty AND soft so I could actually eat it! This was a great recipe and the first thing to go at the party but I had a to rate it a 4, given the changes I made. I used a very large squash, roasted whole in the oven. Cutting up a squash is a pain in the butt and it was just not necessary in this case. Scooped out the squash and kept the rest of the recipe the same EXCEPT cut the sugar to one-half cup brown, no white. It would have been way to sweet with that much sugar. No streusel topping necessary.
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Playgroup Granola Bars

Reviewed: Nov. 13, 2013
This recipe certainly doesn't need a another rave but it deserves one. This is a fantastic jumping off point for creating numerous types of delicious granola bars. I have made them with mashed bananas or applesauce in lieu of oil and peanut butter or almond butter as opposed to the egg. A touch of coconut oil is great. I've added cranberries, many types of nut, coconut and chocolate chips. Hint: reduce the sugar. I find they are pretty sweet particularly if you add chocolate chips or dried fruit like raisins or berries. I general use maybe a quarter cup of brown sugar and 1/3 cup honey or less. Even then I questioned: is this too sweet for breakfast? Also, definitely use whole wheat flour and you sub out any number of items for the wheat germ or part of the flour - oat bran, almond meal, cashew meal. The options are endless!
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Simple Whole Wheat Bread

Reviewed: Feb. 5, 2014
I am a dunce at baking bread but this turned out great! I did proof the yeast before combining it with the flour and I added a few tablespoons of vital gluten, as well as increasing the percentage of whole wheat flour and adding some 7-grain cereal to the mix. My only difficulty with this bread was that I should have baked it longer. I left it in the oven for 35 minutes but it was still a little doughy. Wonderful taste though and it rose beautifully. Thanks so much!
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Perfect Butternut Squash Muffins

Reviewed: Sep. 16, 2014
These muffins really were great! I liked the balance of the spices. I was confused because in one spot the recipe said it would make ten muffins but in another spot it said 20. However, I halved it and got ten, so it seems the latter was correct. I used apple butter in place of the vegetable oil, as one reviewer suggested, added a tablespoon of coconut oil and decreased the sugar, using only brown. Also used a whole small squash, in spite of halving the other ingredients. A dense muffin but a delicious one and a great way to hide squash. Thanks!
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