Ellorgast Profile - Allrecipes.com (13068341)

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Recipe Reviews 10 reviews
Rhubarb Custard Pie II
Absolutely fantastic. I'd never tried rhubarb custard before, but after hearing about it I just had to make it. I ended up being a little short on the rhubarb--it was still delicious, but I think the extra tartness would have been perfect. I stressed about dicing the rhubarb finely, but the bigger chunks made for a nice texture. I only did a bottom crust, and my oven runs a bit hot, so the custard formed this amazing crispy sugary layer on top, like a creme brulee. I've seen some reviews say to mix the rhubarb in, but it seemed to do it on its own. I also followed other reviewers' advice and cut the sugar down to 1 1/2 cups. I think it could even be cut further, as it's pretty sweet right now. Definitely my new favorite use for rhubarb.

2 users found this review helpful
Reviewed On: May 22, 2012
Best Ever Blueberry Cobbler
I've seen some reviews complain about the cakey top, but that is the best part of this recipe! It's so sweet and moist and delicious, but my only complaint is that there wasn't enough of it to fully cover the fruit. The second time I made this, I doubled the cake topping and it was perfect. I also used just a few splashes of lemon juice instead of the orange juice. Since I was using frozen berries, they created enough of their own juice that the extra liquid wasn't needed. This is fantastic with a pack of mixed frozen berries.

3 users found this review helpful
Reviewed On: Aug. 13, 2011
Cheese Drop Biscuits
Great simple recipe. The texture is just how biscuits should be--a bit dry and crispy outside, light and moist inside. I felt like it needed some changes, though. I added fresh green onion with the cheese and milk since I didn't have chives, and that was a nice addition. I followed other reviewers' advice and added some extra Parmesan with the aged cheddar, but still thought they weren't cheesy enough. Also tasted like way too much garlic salt. Next time, I'll cut down on the garlic salt and add raw garlic with the green onion.

2 users found this review helpful
Reviewed On: Aug. 13, 2011

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