Rebecca Lynn Recipe Reviews (Pg. 1) - (10175515)

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Rebecca Lynn




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Grilled Corn on the Cob

Reviewed: Jun. 20, 2010
Everyone when rating this review actually talks about a completely different method of cooking the corn, and then gives it 5 stars. I don't get it. I'm reviewing this exact recipe. I didn't soak the corn. I didn't do anything. I peeled the husks back, put butter and salt on it, wrapped them in foil, and grilled. The corn was EXCELLENT. Seriously. Delicious. This recipe is great exactly as is.
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85 users found this review helpful


Reviewed: Jan. 11, 2009
the recipe itself is good, although the actual baking instructions are incredibly unclear. So for those people who didn't understand, you are supposed to stack 4 layers of 2 sheets of dough, with a coating of butter in between. There will be 3 sections. Each section is comprised of 4 layers. The 2nd section, the one in the middle, will be made up of the same 4 layers, but add the nut mixture along with the butter that separates the layers. Then add your 3rd section, of 4 layers. I wish I had realized this before I messed up the first batch. But the actual recipe is great.
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3 users found this review helpful

Too Much Chocolate Cake

Reviewed: Nov. 17, 2008
I made this cake for a dinner party last evening and it was incredible! I used 3/4 c veg. oil and I used the mini chocolate chips, but other than that, I made no changes to the recipe. I had to cook mine a bit longer than the recipe said to get the middle done all the way, but it wasn't a problem. I just popped it back in the oven for 15 minutes, no big deal. Everyone loved it, saying it was so moist and tasted amazing. Thanks for a great recipe.
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0 users found this review helpful

Cream Puffs II

Reviewed: Nov. 14, 2008
I made these for a dinner party, and they were a huge hit. I just added a bit of powdered sugar on the top of the chocolate syrup for an extra touch. Loved them.
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1 user found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Nov. 14, 2008
This Pumpkin Cheesecake is absolutely fantastic! I made it for a dinner party and no one would believe me that I made it myself. Next time I make it, I'm going to put a cup and a half of pure cheesecake mix into the pie crust before I add the pumpkin and everything, to get more of a half-and-half split of pumpkin/regular cheesecake. I like it to be a bit more even, and last time it was mostly pumpkin with a hint of cheesecake.
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2 users found this review helpful

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