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"This was very good. I had to make a few changes as certain ingredients not available in Denmark. Used regular dried yeast, and Cardini's Italian dressing. Added basil to herbs sprinkled onto bread. Texture of bread was excellent."
Aug 23, 2009 on Food.com
"These were excellent! I used fresh blueberries, more than a cup, and 1/2 cup sugar. For shortning used liquid Becel, a butter substitute available here in Denmark, and a little oil. Texture of muffins was like finest cake. I ate 5 of them for breakfast yesterday, our cleaning person ate 2 of them, my non baked goods partner ate 1, and I am eating..."
Aug 16, 2009 on Food.com
"What on earth is Israeli Couscous? Not available in Denmark, so I used just plain old couscous from my neighborhood supermarket and it worked out just fine. I love asparagus and any new way of using them is also fine."
Aug 6, 2009 on Food.com
"I made these last week and they were excellent. Used dark brown sugar and baked for 9 minutes or so. Will make again as I am always looking for goodies low in potassium."
Feb 27, 2009 on Food.com
"I made this using what I had in house. Substituted heavy cream for the milk and 1 cup Graham flour for one of the cups of flour. I had no Italian seasoning, so used Zatarain's Creole seasoning. I also added 1 tsp each oregano, basil, and sage. No self rising flour so added 2 tsp baking powder. The bread came out extremely moist and was excellent..."
Jan 19, 2009 on Food.com
"I made this cake using dried cranberries, almonds, and Kahlua and it was excellent! So easy in a round silicon cake form. Very moist as well. Will make it again."
Nov 15, 2008 on Food.com
"I made these and both my partner and myself think they are great! Very moist and are excellent the next day as well with butter. Will make again."
Nov 10, 2008 on Food.com
"I made this substituting Norwegian Jarlsburg cheese for the Emmenthaler. Also used Tabasco sauce flavored olives. My partner, who usually turns his nose up at anything like this ate about 4 sllices when it was still warm. Will make again as so good."
Aug 24, 2008 on Food.com