BarbW Recipe Reviews (Pg. 1) - Allrecipes.com (10961901)

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BarbW

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The Best Lemon Bars

Reviewed: Apr. 28, 2010
I made this recipe as described but put it all into an 8x8-inch glass baking dish. Perfect! The crust was just the right thickness and the filling was was a good thickness, too - not too shallow as it would have been in a larger pan. The perfect bite. I made these for my granddaughter who LOVES lemon bars and she gave it two enthusiastic thumbs up.
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Key Lime Pie VII

Reviewed: Apr. 28, 2010
Yummy! I think I prefer this to the standard recipe that calls for egg yolks. This was a little bit lighter, not quite as dense. But the taste is the same - wonderful! I used no topping; it doesn't need it.
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Photo by BarbW

Grandma's Blueberry Pie

Reviewed: Apr. 28, 2010
This blueberry pie recipe is the best I've tried. The berries are not too sweet, not too tart; the consistency is not too runny, not too congealed. Perfect! I personally believe that using tapioca as a thickening agent gives much better results than flour or cornstarch. The filling doesn't get murky or gloppy. I made two crusts rather than the lattice top. Yummy!
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Au Gratin Cabbage

Reviewed: Jun. 30, 2008
Our whole family loved this recipe, even two 11-year-olds! I was looking for something interesting to do with a head of cabbage. (This recipe converted to four servings uses 1/2 of a large head of cabbage.) This hit the spot. The Swiss cheese gives it a tangy taste; I added a little more than the recipe called for. And I baked it 10 minutes longer, till the top was dark golden brown. Very tasty; I'll make it often. Might even experiment with different cheeses.
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Flan II

Reviewed: Jan. 16, 2008
My whole family loved this recipe! I used skim milk and it still tasted rich and sweet. I also used vanilla and rum extracts, as someone else suggested, and baked it for 45 minutes, using the 6-serving option. It set up perfectly and unmolded beautifully. I will use this low-fat recipe often!
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