Barb Profile - (10861422)

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Member Since: Nov. 2006
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Recipe Reviews 6 reviews
Sour Cream Rhubarb Pie
I followed the advise of others and used 4 cups of rhubarb. Also used fat free sour cream and increase the flour to 3 tablespoons. Turned out perfectly-- great consistency, good flavor and looks picture perfect. Added suggestion-- make sure you use a 9" pie crust or bigger! The whimpy deep dish 8" pre-made crusts will overflow in your oven... not a pretty site.

3 users found this review helpful
Reviewed On: Jun. 22, 2014
Pineapple Rhubarb Pie
The flavor combination is really good! Rhubarb still powers over pineapple, but you get this random sweet bite of the pineapple and it livens up the sauce. Note: 4 cups equal about a pound. Also- replace 1/3 cup flour for the tapioca and don't completely drain the pineapple-- you end up with a perfect consistency and sweetly flavored sauce.

8 users found this review helpful
Reviewed On: Jul. 22, 2009
Stuffing for Slow Cooker
Used seasoned, dried bread cubes, left out the seasoning and used all of the liquid. Also added a cup of chopped apples and the results were very good. Used a crockpot style cooker and got the crunchy edges that half my family fights over. Made the stuffing a day ahead and refrigerated it, then the following day cooked it 2 hours, loaded it in a car, drove for an hour, plugged it in for 2 more hours before serving. It couldn't have been easier.

41 users found this review helpful
Reviewed On: Dec. 28, 2006

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