Rebecca Susan Hamilton Recipe Reviews (Pg. 1) - Allrecipes.com (11211519)

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Rebecca Susan Hamilton

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Guadalajara Soup

Reviewed: Jul. 10, 2010
Wow! Was this soup good! I wouldn't change a thing. My husband likes a lot of veggies, so he added peas and Lima beans to his. But I absolutely loved this soup as is. Best the second day, but after that the tastes are a little too mingled.
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13 users found this review helpful

French Brioche

Reviewed: Jul. 3, 2010
Easy to make and very, very good. I needed it to make a dessert that called for brioche (and where does one find that?). Of the recipes I found on here, this one had the best sounding reviews and I must concur with them. Great with jam, great with butter (not that you need it), and great as a meal side. Great the second, third and fourth days, too.
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2 users found this review helpful

Triple the Ginger Cookies

Reviewed: Mar. 3, 2010
Best ginger cookies ever! I shared them at work and everyone loved them. I made them extra small to make them last longer... and it didn't work. I just ate more of them and then wanted to bake another batch! Don't bother half-ing this recipe, you'll regret not having the other 18 cookies on hand.
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2 users found this review helpful

Apple-Rhubarb Dessert

Reviewed: Jul. 3, 2010
YUM, YUM, YUM and a few more YUMs! I will probably leave the apple right out next time because I like rhubarb so much. Eat it hot! Not that I have to tell you that, it will be gone before it is cold.
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3 users found this review helpful

Brown Sugar Baked Beans

Reviewed: Jul. 3, 2010
Very good and so easy! I fed it to a family from Kenya and all 3 kids could not get enough. Thank you for the recipe. No alterations needed (unless you could a dollop of sour cream on top).
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6 users found this review helpful

No Bake Camping Cookies

Reviewed: Jul. 10, 2010
I made this having only read a few reviews, all of which were positive. I needed a recipe with no peanut butter to serve to a child who was allergic. I had the same problem with inability to roll them into balls, even after putting the batter in the fridge to get it to set a little. I was afraid the T of coffee might have melted the butter too much. We ended up having it as an ice cream topping (which was a big hit) and I used Starbucks Via in 1 1/2 oz of water as the coffee (which made the taster really stand out!). I will make these again and probably add a little honey to help them stick together and also use cooled coffee.
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