Beauty Recipe Reviews (Pg. 1) - (19751039)

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Cafeteria Carrot Souffle

Reviewed: Nov. 21, 2012
We're vegan and count calories so we replaced the eggs with flax, the butter with applesauce, and the sugar with Stevia. We also cut out the flour and instead upped the baking powder to two tablespoons. 1/4 cup Stevia + 1 tbsp cornstarch in the blender made a fine calorie-free sweetener for dusting the top. Delish!
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Apple Pie Filling

Reviewed: Sep. 9, 2012
I scaled this recipe down to one pie's worth of filling. It sounded pretty bland, so I doubled the cinnamon and quadrupled the nutmeg. I also used sweetener instead of sugar to axe calories. Overall, I found: 1. There was not enough apples for the amount of sauce, and 2. there was not enough filling (apples AND sauce) to fill one pie. Despite having to add more apples, and make a whole extra batch to fill my pie, I'll give this recipe five stars. I'm an absolute novice cook- engaged, and trying to build my recipe repertoire. This filling is very easy to make, and it seems like it would lend itself well to other pies, if one substituted different fruits and spices- a real keeper. Thank you for posting!
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Pumpkin Cake III

Reviewed: Oct. 14, 2011
I'm a vegan, and also trying to eat healthier, so I made some substitutions and cut some ingredients. I used a flax seed and water mixture for the eggs, and used a gluten-free flour. Had no baking powder, so substituted baking soda. Added a ton more cinnamon and some ginger as well, since the first try came out rather bland. Also axed the 1/4 cup of vegetable oil and made it an even 1 cup. Texture was fabulous on both tries, though I find the 30 minutes suggestion a bit odd- mine had to bake for a full hour before it wasn't gooey, but that could very well be because of my substitutions- I'm a really new cook, and this has boosted my confidence- will be bringing this to Christmas!
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Gingered Carrots 'N' Onions

Reviewed: Aug. 15, 2011
I wonder if people always remember their first successful cooking experience. This was mine. It's a very simple recipe, true, but then I'm very new to cooking, and it seems endlessly-customizable to one's taste. I probably added ten times the amount of ginger because it smelled so good! I think I added 4x the pepper as well- going for a zesty/sweet/tangy flavor. I took this to a potluck and everyone demanded to know whose it was so they could rave about it. Five stars for boosting my cooking confidence and giving me a great memory.
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Creamy Rice Pudding

Reviewed: Jul. 28, 2011
Had to add 1 1/2 cups flour to get this to resemble something other than thin soup.
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