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Homesteader Cornbread

Reviewed: May 23, 2011
I really thought this recipe made a great starting point, but like many other people I made some alterations: I HALVED the recipe, so this will explain my measurements: I used 3/4 cup of flour instead of 1 cup, and 1 cup of cornmeal instead of 3/4 cup. Basically put, I switched the cornmeal and flour measurements. I also used CORN GRITS instead of cornmeal because I love the texture. I used buttermilk instead of milk. And I let the milk and cornmeal sit for about 10 minutes, together. I also defrosted about 1/2 cup of frozen corn and mushed it up a little bit to bring out the juices and mash the kernels so they aren't so big. Another person suggested cream corn - great idea! Just make sure to reduce the milk by a little bit if you are going to use cream corn. I used brown sugar instead of white sugar, I used butter instead of oil, and I used whole wheat flour instead of all-purpose flour. I baked them in muffin tins for about 20 or so minutes. Delicious! They didn't even need butter or anything. Perfect as is. :)
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Quinoa with Chickpeas and Tomatoes

Reviewed: Mar. 15, 2010
A great quinoa recipe! Very flavourful. The only substitution I made was using fresh chopped cilantro instead of parsley as it goes very well with lime juice. For more flavour, you could try using vegetable stock instead of water, and for colour I used a mix of red and white quinoa. Thanks! :)
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Chocolate Covered Cherries II

Reviewed: Jun. 12, 2007
The base for this recipe is good. The icing sugar fondant that is used to roll around the cherries is very good, but the chocolate chips around the outside make it overly sweet. I would say that using a dark chocolate would be much better than using a milk chocolate. A correctly tempered high quality chocolate makes these candies divine, and they wont melt on you like chocolate chips will. It gives them a hard shell - these are especially good when rolled in some crushed hazlenuts when the chocolate is still wet.
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