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White Chocolate Macadamia Nut Cookies III

Reviewed: Aug. 7, 2009

Made these the other day and they didn't last long. Everyone raved and couldn't stop eating them. I might cut the almond extract to 1/4 tsp next time. My daughter who doesn't like almond said that it went well with the recipe and didn't mind the taste at all. All in all a very moist, tasty, not too sweet cookie.

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Butterscotch Bread Pudding

Reviewed: Aug. 7, 2009

You pretty much can use ANY bread! I used leftover sourdough baguette with croissant rolls...incredible! Too sweet for my taste though...I would reduce the brown sugar to 1 cup as suggested. Fabulous the next day when cold and set.

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Key Lime Cake II

Reviewed: Aug. 7, 2009

Awesome flavor! I would use either more key lime juice or zest in the cake for added lime flavor. I brushed the top of the cake with lime juice before adding glaze...very nice. Cake is moist and buttery.

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Maria's Rice

Reviewed: Jun. 21, 2008

This is such an easy and tasty recipe! I have a large family so I doubled the recipe. I used dry onion soup mix and increased the beef broth. I only used 1/2 cup butter but even then I think 1/4 cup would have sufficed for 2 cups of rice. I also added some leftover diced sirloin steak...about 1/2 cup. The flavor was incredible and my family wanted more. This is a keeper and I will make it often.

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Creamy Rice Pudding

Reviewed: Mar. 27, 2008

This was a great recipe! My family loves rice pudding and this was so simple and quick to make. I doubled this recipe, added 1 full cup of rice per batch, added my vanilla to the milk and let it cook with the rice, sprinkled in just a few black raisins and omitted the butter. At the end we topped it off with a touch of cinnamon. What a treat!

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