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"terrific! used dried chopped apricots instead of raisins and used cardamom instead of cinnamon. yum! Also didn't have buttermilk so I used 1c milk and 1Tbsp vinegar as a substitute."
Jan 30, 2010 on Food.com
"Should be called "Kittencal's Epitome of PERFECTION" buttercream icing! I used the exact measurements given for medium dark; we have a 50/50 butter margarine in Canada that I used, and 10% cream. I can't wait to post pics! I made cupcakes (Turtle: this icing then a couple of pecans and drizzle some caramel; S'mores: this icing plus graham crumbs a..."
Jan 30, 2010 on Food.com
"Thanks for the inspiration! I used buttermilk substitute (1 cup of milk mixed with 1TBSP vinegar used a marble cheese instead of parmesan, and therefore only used 1 TBSP oil to compensate for the oil in the cheese. Also tossed in a handful of FMV (Frozen Mixed Vegetables :"
Jan 20, 2010 on Food.com
"eased up on the parmesan and garlic; and added a pkg of Knorr vegetable soup mix (dry then let it sit for a few hours to soften the veggies in the soup before baking."
Dec 16, 2009 on Food.com
"Delicious; I used 1/2 cup of orange juice instead of water. I just made a "ginger spice" version to make it a little seasonal... so delicious: with the nuts, I added 2 tsp cinnamon, 1 tsp ground cardamom, 1 tsp nutmeg, 1 tsp ground ginger and after cooling completely, 1 cup dried sweetened cranberries."
Dec 9, 2009 on Food.com
"Awesome; just adding a tip that I learned from Julie VanRosendall: for the chewiest cookies (with any recipe it's more about not overMIXING than it is about not over cooking. Of course, overcooking them doesn't help... but they may end up too doughy if you undercook. Basically... after you combine the wet and dry ingredients, only mix until the d..."
Dec 2, 2009 on Food.com
"YUM! This is the best jam I have ever made or tasted! Maintains a beautiful colour and full, refreshing watermelon taste. I used a thermometer and boiled for about 15 minutes, stirring constantly (it rolls like candy when boiling until it reached 102*C... the consistency is *perfect*. I will make this again for sure."
Sep 6, 2006 on Food.com