LadyofHay Recipe Reviews (Pg. 1) - (18905855)

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Miraculous Canadian Sugar Pie

Reviewed: Aug. 8, 2015
I happened to have some maple sugar I received as a gift so I used that. I also made it gluten free by substituting GF flour. I replaced the vanilla with maple syrup. I baked it for 5 minutes longer than the given time as the centre was a little jiggly, but the edges were so good that when making again I would leave it in longer to increase the 'crusty' area. I served it with just a little vanilla ice cream. It was a hit with the guests at a French-Canadian themed dinner.
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Lemon Pudding Cake I

Reviewed: Jul. 21, 2011
I made a gluten-free version by substituting 1/4 c each of tapioca and rice flour, plus 1/2 tsp xanthan gum. I cut the sugar down to just over a cup since that was all I had, and doubled the lemon zest. It was excellent, and lovely with fresh raspberries sprinkled on top.
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Fresh Pineapple Upside Down Cake

Reviewed: Jun. 13, 2011
I just made this the other day and it turned out wonderfully. I made a gluten-free version, substituting the all-purpose flour with 1 cup brown rice flour and 1/4 cup each potato flour and tapioca flour, plus about a teaspoon of xanthan gum. Only issue I had is that I used a springform pan, which leaked, resulting in a lot of smoke from burning sugar on the cookie sheet underneath! It didn't stick to the sides at all so I'll use a regular pan in the future.
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Shrimp Marinara

Reviewed: Jan. 28, 2010
Very tasty sauce. I made a couple of modifications - I doubled the recipe but tripled the garlic, and added a sauteed small minced onion. I also put in a pinch of sugar (can't help but do that for any recipe that calls for canned tomatoes!). Instead of mixing in the shrimp, I sauteed them in garlic butter and placed them on the top of the pasta and sauce. I will definitely make this again!
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