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Cranberry Nut Bread I

Reviewed: Dec. 19, 2004
This is delicious and one of our holiday favorites. I've made this many times and get many compliments on it.
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Brandied Orange and Cranberry Sauce

Reviewed: Dec. 19, 2004
This is awesome. Try using 1/3 cup, instead of 2/3 cup, of orange zest using a microplane grater. Frozen cranberries are fine, just rinse immediately before use, no need to thaw. I also like to add 1/4 teaspoon orange oil along with the brandy at the end. I recommend using a medium saucepan to avoid overboil. This is fabulous on top of Brie. Mix 8 oz cranberry sauce, 2 tablespoons brown sugar, and 1 tablespoon Meyer's dark rum and 1/4 teaspoon fresh grated nutmeg. Spread this mixture evenly on top of an 8 oz Brie round that has some rind trimmed from the top (leaving a 1/3 inch border on top). Sprinkle with some chopped pecans on top and bake Brie at 500 degrees for 5 minutes. Great served with water crackers and apple and pear slices. If you don't want to use rum, you can substitute orange juice. Enjoy!
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43 users found this review helpful

Super-Easy Rocky Road Fudge

Reviewed: Mar. 10, 2003
It's okay, it seems like it's geared towards kids' tastes. I don't plan to make it again.
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2 users found this review helpful

Pumpkin Cake I

Reviewed: Mar. 10, 2003
This is one of my favorite cakes to make in the fall, although it's great anytime. I've gotten many recipe requests for this cake. Delicious. I like lightly toasting the nuts (at 350 F for 8 minutes or so) before adding them to the cake.
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Zucchini Cake III

Reviewed: Mar. 10, 2003
This tastes delicious the day after, with or without the glaze. Be sure to check it at 50-55 minutes as it will probably be done by then. I got a few recipe requests for this one.
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Golden Rum Cake

Reviewed: Mar. 10, 2003
This is delicious and so easy to make. Many people have told me that I can make this anytime...it's good for several days as well refrigerated.
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