M. Rivers Recipe Reviews (Pg. 1) - Allrecipes.com (10824516)

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M. Rivers

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Peach Raspberry Cobbler

Reviewed: Nov. 10, 2012
This is now the only way I will ever think of preparing peach cobbler again! The only difference in my preparation was that I baked it using apple wood in my smoker. It was absolutely heavenly. Thank you so much for this fantastic recipe!
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Chocolate Chip Cookies (Gluten Free)

Reviewed: Oct. 30, 2010
This was my first attempt at gluten free baking and it went surprisingly well. I didn't have time to run to the health food store so my only choice of flour was sof'ella gluten free all purpose baking mix. It includes baking powder, baking soda, vanilla powder and sea salt in the ingredients so I omitted these from the recipe. I went ahead and used two eggs because I am not sensitive to them. For the sugar I used 1 cup turbinado and 1/4 cup pure organic cane sugar. The dough was fantastic too. Much better than regular cookie dough in my opinion : ) I followed another reviewers suggestion to freeze the cookie dough after dropping it onto the cookie sheets for about 10 minutes before baking them. They only took about 6 or 7 minutes to cook and while some of them looked not quite ready I pulled them anyway because the bottoms were slightly brown. They were perfect after cooling for a few minutes. Overall, they turned out great! They are not as heavy as regular cookies but I expected that with the gluten free rice flour/navy bean flour in the baking mix. They were chewy and delicious and most importantly my husband approved which is very rare when I try to bake something 'healthy'. Great recipe, thank you!
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Easy Whipped Cream

Reviewed: Dec. 14, 2008
I made this recipe exactly as written and it was a little too sour for my taste. It would be great for berries or other fruit that would balance it out, but we wanted it for pumpkin pie on Thanksgiving. So I made another batch with just a tablespoon of sour cream and a little more confectioners sugar and it was fabulous! I could not believe how good it was. Far and away the best whipped cream I have ever tasted. Everyone absolutely loved it and couldn't believe it was made from scratch. Much, much better than cool whip. And for those who have never made whipped cream before be sure and use a taller bowl or measuring cup to mix it in. From personal experience, if the mixing bowl is too shallow the cream will not thicken, ever... and you'll realize it when it turns to curds and whey! I use a two or four cup pyrex measuring cup depending on how much cream I am making. Thanks for the great recipe!
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