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A Cook


A Cook
 
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Member Since: Apr. 2010
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Recipe Reviews 3 reviews
Rhubarb-Raspberry Crunch
This was great! I relied on several of the other reviews and made some modifications. I didn't have tapioca, so I added a tablespoon of flour with the cornstarch etc. and it worked out fine. I also reduced the amount of sugar to 3/4 c. All my fruit (4 c. rhubarb, bag blueberries, about 1 cup raspberries) was frozen, so I drained off nearly all of the liquid from them so that the crisp wasn't too runny. When measured out, it was probably about 6 cups of fruit and I put it in an 8 x 8 pan. I used all of the crumble, but I reduced the butter to 6 T instead of the full stick. The proportions seemed just right and the crisp was tart/sweet. Served with vanilla ice cream.

1 user found this review helpful
Reviewed On: Sep. 29, 2013
Lemon, Garlic, and Asparagus Warm Caprese Pasta Salad
Nice flavors but a little too much pasta. I added broccoli and mozzarella like the others suggested and sea salt and pepper. I don't eat meat so I added more veggies but next time I'll add a lot more tomato and cut down the pasta. Still, liked the flavors and would recommend.

0 users found this review helpful
Reviewed On: Aug. 11, 2013
Pull-Apart Hot Cross Buns
Easy to make! I don't have a bread machine so I just mixed it together, kneaded it a little, until no longer super sticky, and let it rise in a greased bowl. Punched it down and then followed the rest of the directions. The cardamom (expensive!) was worth it to make it a special taste experience for Easter. Thank you, these will be a new tradition for us.

3 users found this review helpful
Reviewed On: Apr. 4, 2010
 
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