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Pumpkin Roll I

Reviewed: Dec. 14, 2013
This is only my second time making a pumpkin roll and both times used this recipe. From earlier baking disasters, I've learned to use parchment paper, it never fails! Simple recipe, easy to make. A big hit!
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Carrot Oatmeal Muffins

Reviewed: Oct. 22, 2011
Made these delicious muffins several times. I cut back the sugars to 1/2 cup each, and used all purpose flour. The first time I used 1 cup of each whole wheat and white flour and thought it took away from the moistness of the muffin. Carrots, pineapple and raisins are a must, but if you haven't any coconut, it won't hurt any. As far as mixing the cream cheese with the pineapple juice, I just cut the cream cheese into little cubes and pushed them down into the center of the muffin before baking. These are by far the best muffins I ever made.
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Fresh Southern Peach Cobbler

Reviewed: Oct. 22, 2011
This recipe is very good. I made it using peaches I had already canned. They ae in a light syrup, so after draining I just sprinkled a little bit of sugar over them, added the spices, omitted the lemon juice and did not pre bake them. I doubled the topping recipe and used an ice cream scoop to put on the peaches for even baking. I only sprinked a bit of sugar over the topping. It came out so good and it was gone in no time at all. A scoop of good vanilla ice cream made it top notch.
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 22, 2011
I made this bread this morning, however, I cut the sugar down to 2 cups, omitted the water, used fresh ginger and upped the spices by 1/2 tsp and cut back the nutmeg to 1/2tsp. I added 1/2 cup of raisins, too. Delicious. Next time I will try dried cranberries or chocolate chips. It made 2 loaves using standard size loaf pans and took 1 hour to bake instead of 50 minutes. So good with soft cream cheese spread.
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