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"I was really happy to find a pumpkin bread recipe that doesn't call for tons of sugar and oil! It's very moist and tastes like (gasp! pumpkin! The pie spice is just the right amount so you still get loads of pumpkin flavor and not spice-cake overload. Doubled the recipe, and the only change I made was to use 3 whole eggs instead of 2 eggs and ..."
Oct 2, 2012 on Food.com
"Made a batch of "plain" brownies, and they were OK, but nothing earth-shattering. The recipe makes very thin brownies (in my 8" square pan, then ended up being less than an inch thick and they were oddly spongy in texture (removed from oven as directed in the recipe. Better than a box mix, but not my favorite recipe...good for midnight snack b..."
Aug 11, 2012 on Food.com
"Really great recipe! I made it almost exactly as written, but I was short on granulated sugar, so I subbed brown (loosely packed for about 1/2 the sugar in the cookies and reserved a bit of proper granulated for rolling them. I only needed 1/8 cup sugar and 1 tsp. cinnamon for rolling.
Made 1-1/2" balls and baked them for 10 minutes...."
Jan 18, 2012 on Food.com
"Awesome simple savory pancakes. I used soured soy milk and did add about 1/2 tsp. salt after tasting the batter, but I didn't add any sweetener (try tasting the natural sweetness of the cornmeal--you don't need sugar dumped in everything!. I didn't find oil to be necessary except a little butter for the griddle. Great hearty, filling breakfast..."
Dec 4, 2010 on Food.com
"first time I've made these, and I took a chance and made 12 dozen to bring in to the office and so glad I did! recipe makes stellar cookies as written...thx!"
Apr 26, 2010 on Food.com
"these were just OK for me. nothing wrong with them, but I'm not starstruck by them, either. if I made them again, I'd jazz them up a bit, maybe some spices like cinnamon or nutmeg."
Apr 5, 2010 on Food.com
"Didn't have cherry pie filling, so I cooked some pitted cherries in syrup down and thickened with cornflour...worked perfectly and these turned out amazing! They were fantastic--thanks for the stellar recipe!"
Mar 4, 2010 on Food.com