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5
out of 5
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November 15, 2009
By Teragram1217
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"I make this all the time in the fall and everyone loves it. I usually leave out the nuts or use pecans and only use fresh cranberries because of the tartness. I've also used Splenda and whole wheat flour to make it diabetic friendly. And I've used gluten free baking mix to make it more celiac friendly. The measurements are the same; but if making it gluten free, add a little milk otherwise it's too thick. Happy Baking!"
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