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"This recipe or slightly modified versions of it seem to be in various places around the net. I have made this several times and it is a good recipe. I usually double the cinnamon since a 1/2 tsp just didn't do enough. Also when I am lazy, I just use 2 whole eggs. Works very well with the white whole wheat flour or Robin Hood's Nutri-blend flour if..."
Mar 5, 2010 on Food.com
"These were pretty good. I used fresh boiled beets which I sliced. I used a tetra-pack orange juice and found the orange flavour was not quite intense enough for the beet flavour so I added a big glop of frozen orange juice concentrate, probably about a tbsp although I didn't measure. I would certainly make this dish again. I forgot to add the..."
Oct 10, 2005 on Food.com
"I have made this recipe 3 times recently. It is so delicious! I love Anne Lindsay's recipes but had not seen this one before. I used Italian prune plums for the top and divided the cake batter into two small foil pans and after baking froze the extra for another time. It works great! You defrost the cake and serve at room temp or warm it a bi..."
Oct 7, 2005 on Food.com
"I had to make a dressing to take to a lunch and made this one. I used lemon juice instead of lime and used half canola oil, half olive oil since I didn't have the extra virgin olive oil and thought regular would be too strong. I also used Dijon mustard since I didn't have grainy mustard. I crushed the lavender with my fingers before whisking it..."
Jun 27, 2005 on Food.com