this is my lightened version of recipe #70287. i made it multiple times this summer and it always turned out great - very flavorful & moist. i did find that if you use frozen blueberries, do not thaw them or your batter will turn blue/green! if using frozen, you will need to bake it a little longer as your batter is going into the oven colder. also, if you don't have zucchini, yellow summer squash makes an excellent substitute!
i have to just gotta dig out my thermometre for this recipe! another find in my favourite paper the weekly times by jeremy vincent jusr can't waot to try these. until i make these i am not sure of the cooking time. .
this is the easiest gluten free cake i have ever made. it always turns out great and in my household there is never any left the next day. as with all gluten free cakes it is best eaten the day it is baked. this cake tastes like a sponge. it has a soft
i don't recall where i got this recipe and how much i've done to it to change it for my own liking. however, i eat this almost every morning. i haven't grown tired of it and it is so good. for those who aren't fans of "traditionally" prepared oatmeal, thi
love oatmeal, but not gluten? this has the warmth and nostalgia of apple cinnamon oatmeal and is a wonderful way to prepare this nutritious “grain”. a yummy, nutritious way to start the day, and even the kids will love it!
i discovered this sauce recipe by total accident, randomly paging through a 33 year old sunset canning book. once made, it is the best fresh tomato sauce i've ever tried or made. well worth the time it takes to make from scratch.
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