evacosgrove Recipe Reviews (Pg. 1) - Allrecipes.com (11463124)

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Best Blueberry Buckle

Reviewed: Jul. 23, 2013
Great Recipe! Easy, Beautiful and delicious! So good I made it again two days later. Added 1 tsp vanilla and almond extract as well as 1/2 cup applesauce.
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1 user found this review helpful

Galette des Rois

Reviewed: Jan. 7, 2013
This was an amazing recipe! I used canned almond filling and omitted the sugar. Super easy and wonderful. Brought me right back to sitting around the table with my friend's French host family.
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2 users found this review helpful

Iced Pumpkin Cookies

Reviewed: Nov. 10, 2011
Delicious! I increased the sugar, pumpkin and spices, and omitted the frosting. So good!! I highly recommend making these easy to make but very scrumptious cookies.
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0 users found this review helpful

Dutch Almond Boterkoek

Reviewed: Aug. 7, 2011
This was a hit with our hosts and relatives! Plus it was super easy to make! I would suggest taking it out just when it turns brown, even if it doesn't seem done. The bars firm up as they cool. Try cutting them into triangles!
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2 users found this review helpful

Strawberry Cream Parfaits with Coconut Macaroons

Reviewed: Jun. 25, 2011
I add a dash of balsamic vinegar to the straberries, it adds a subtle but much enhancing taste and helps to draw out the flavors.
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Blackberry Jam Cake I

Reviewed: Aug. 20, 2010
this cake was pretty good but tasted nothing like blackberries. i served the cake warm with some left over lemon filling i had on hand and fresh blackberries. this was a general crowd pleaser but i was still disapointed by the lack of the blackberry flavor.
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Basic Pasta

Reviewed: Aug. 6, 2010
Yum!
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7 users found this review helpful

Vanilla Ice Cream V

Reviewed: Jul. 24, 2010
this recipe was pretty good with the seeds of one vanilla bean simmered in milk and then cooled and added to the other ingredients but it was too icey for my likeing. thanks anyway
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Streusel Rhubarb Dessert

Reviewed: Jul. 14, 2010
this recipe was one of the best i have gotten off this cite. very good, i made this for company two nights in a row. although i would use more rubarb next time. as an interesting side note i though it tasted very much like lemon.
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3 users found this review helpful

 
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