Scoobiemama Recipe Reviews (Pg. 1) - Allrecipes.com (10898885)

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Banana Sour Cream Bread

Reviewed: Nov. 11, 2011
Fantastic, moist, dense and flavorful. Made 3 loaves in two days and handed out a couple recipes as a result! I cut the recipe in half the first time and the second loaf had crumbs left by that evening! Texture is not cake-like...more like a gourmet cafe slice and the topping really finishes it off. I lined my baking pans with parchment paper to help with a tendency to over bake as well as to get a clean loaf and nice presentation. The overhanging paper also 'secured' any loose topping but with pressing it into the batter just a bit, that wasn't a big problem. Even used frozen ripe bananas and it worked great.
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Fluffy Pancakes

Reviewed: Nov. 11, 2011
Excellent, easy, light and fluffy is right! Whether you use real buttermild or 'soured' milk as the recipe states, you can't go wrong. Might want to give the milk a stir after adding the vinegar but it's not necessary; might be 'clumpy' when pouring though. The addition of a teaspoon of vanilla is an added treat and you'll want to make sure to double the recipe (they reheat well if there's any left.) The thick, airy batter makes it look like there's a lot in the bowl but using a 1/4 measuring cup as my batter dispenser (I got about 14-16 smallish pancakes out of a double-batch), it doesn't take long to empty. They'll be disappearing faster than you can make them!
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Ice Cream Cake

Reviewed: Aug. 11, 2011
I made 2 nine inch round cakes. When removed from their pans to cool, I lined one of the cleaned cake pans with plastic wrap and filled it with the ice cream we were going to use with the cake. After letting it harden in the freezer, it was easy to remove from the pan with the plastic wrap. I assembled the perfectly shaped layers with no problem!
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Broccoli with Garlic Butter and Cashews

Reviewed: Oct. 20, 2007
Wow! Served it tonight for the first time and it was a big hit! My in-laws wanted the recipe so we got online and shared! Did reduce the butter to 4 tbsp but left it as a sauce and did not use a thickener to make a 'gravy' - a very flavorful and tasty alternative. Will definitely make again!
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Rhubarb Sauce I

Reviewed: Apr. 7, 2007
Excellent! Brought back childhood memories of dixie cups full of sugar and fresh picked rhubarb stalks! I used 2 cups frozen rhubarb that was cut in pieces; after thawing I diced it, added 1/2 cup sugar and microwaved it at 2 minute intervals stirring each time. We'll use it over my sister's cheesecake this afternoon!
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