Maria Recipe Reviews (Pg. 1) - (10494631)

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Cinnamon Ice Cream

Reviewed: Nov. 28, 2011
I changed the base slightly - 2 cups heavy cream and 1 cup whole milk and this was fantastic. Really rich, creamy, and delicious. I served it with the pumpkin pie on Thanksgiving.
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Jo's Rosemary Bread

Reviewed: Jun. 13, 2011
If you don't have a bread maker just follow Muffinmom's notes exactly, and it will turn out perfectly. I've made a few loaves of this with her notes and it turns out fabulous every time. I should note that I skip the Italian seasoning and it still tastes great.
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3 users found this review helpful

Rhubarb Ice Cream

Reviewed: May 18, 2011
I used this as a sort of jumping off point because I have the ice cream maker attachment for my KitchenAid Mixer, so here are the adjustments I made in case someone else wants to do the same: I sliced the 3 cups of fresh rhubarb, and since previous people mentioned the sugar being a bit heavy I only sprinkled 1 cup of sugar on them before baking. It was plenty! The rhubarb still had a strong flavor but it was nicely sweetened. I let it cool a bit and then put it in a food processor and then let the puree cool. After that I made a normal ice cream base with 2 large eggs, 2 cups of heavy whipping cream, and 1 cup of milk. I mixed those with the whisk attachment and then mixed in the rhubarb puree, then let the batter cool overnight. The next day I churned for 20 minutes and then put it in the freezer to ripen. It tastes amazing! The only odd thing I've found is that once frozen it becomes very hard, so I recommend letting it sit out for a few minutes to soften up before you eat it. Also, don't be surprised if it's not the lovely pink color like in the photo - mine looks like vanilla.
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The Best Vegetarian Chili in the World

Reviewed: Feb. 3, 2009
We made this for the Super Bowl on Sunday and it was fantastic! Really, really flavorful and easy to make. I just followed the directions exactly and it turned out perfect - no adjustments necessary (except for leaving out the corn - thought I had some, was wrong, didn't want to go back to the grocery store). Definitely glad it came out so well because there was a ton of it. Makes great leftovers for lunch at work.
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Lemon Fluff Cake

Reviewed: Jun. 11, 2008
I took the other reviews into consideration and made this with the juice and zest of one lemon. It was great but would have been fine with even a little bit more lemon. I used this for cupcakes and baked them for 15 minutes. I had to double the recipe at the last minute because the batter was only enough for about 18 cupcakes and I was bringing them to a party. I topped them with a homemade cream cheese frosting and garnished with a fresh raspberry - they were a huge hit!
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5 users found this review helpful

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