sweetpea48507 Recipe Reviews (Pg. 1) - Allrecipes.com (11369762)

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Almond Mocha Cookie Bars

Reviewed: Dec. 21, 2011
This is a nice recipe but.. beware it is a lot like a brownie and will dry out if baked to long. My first one I baked 25 minutes and it was dry..I saved it by using a cup of coffee heated with icing sugar and a 1/4 cup of corn syrup. I used a fork to make holes then I brushed it over top with a silicone brush. I did this three time and stored in air tight container and 24 hrs later. wala wonderful bars. the next one I cooked only 20 minutes and pulled it out as soon as the edges were pulling away from the pan. It was excellent.
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Christmas Strawberries

Reviewed: Dec. 7, 2011
For those liking it less sweet I use 1 pkg cream cheese mixed with condensed milk the texture is easy to work with stays wonderful but you must keep them refrigerated till serving. I have tried it with orange jello to make little oranges. YUMMMM I also make a mixture of jello and sugar to roll them in afterwards. It gives them a wonderful flavor. These can be truly a wonderful cookie.and always asked for at cookie exchanges . Thanks for the recipe have modified and used it for 3 years now
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Zucchini Bread

Reviewed: Aug. 24, 2010
Hmm add 3 teaspoons of cinnamon to this I tried to edit this recipe.
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Rhubarb Cream Pie

Reviewed: Feb. 12, 2010
This is a wonderful pie meant for a DEEP Glass pie pan. I often do this recipe and cheat I keep frozen pie crust in the freezer. I add three eggs 3 cups rhubarb 1 tsp of flour and no spices pre heat the oven to 400 bake it at 400 for 10 minutes then drop the temp to 375 for 50 minutes the trick to this pie is the same as a Quiche insert a knife into the center if it come out wet and clean it it ready to be cooled. On the other hand if it still is gooey reduce the temp on the pie to 325 and continue baking till done. this way your crust doesn`t over cook.. A short bread crust is always the best with this pie .. but for quick and easy...keep some crust in the oven pie from ingredients to oven in under 5 minutes I use frozen rhubarb all the time just thaw a bit no need to cook just mix with the eggs, flour and sugar. This is a wonderful thank you gift...for any occasion..
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