Ivy Tide Recipe Reviews (Pg. 1) - Allrecipes.com (13122535)

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Ivy Tide

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Spinach Mushroom Quiche

Reviewed: Dec. 27, 2009
In response to the issue of burning the crust, here is how I chose to bake it: I covered it in tin foil and baked it for 45mins at 400, then lowered the temp to 375, took the foil off and put it back in for 15 mins. The foil will keep the crust from burning while the egg has a chance to bake. The 15 mins at the end will brown the top. I also subsituted skim milk for the half and half, and it turned out fine. I think you can experiment with what you put in this and the types of cheeses.
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8 users found this review helpful

Sour Cream Apple Pie Deluxe

Reviewed: Nov. 26, 2010
This got the non-apple pie eaters eating apple pie! While it isn't as pretty as my classic apple pies due to the crumb topping, it makes up for it in taste and smell. I used a total of five medium apples and low fat sour cream for the filling. I sliced the apples thinly and then gave them a rough chop. They came out evenly baked and saturated with the sour cream coating. I also added a little cinnamon to the sour cream mixture. Overall I feel that I followed the recipe pretty closely and it came out amazing!
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Passover Chocolate Mousse Pie

Reviewed: Dec. 26, 2009
This is pretty much a classic french silk pie with a passover friendly crust. The previous reviewer was correct in that you do need an electric mixer to make this work, but if you have one, you'll find using the entire egg does work. I must admit that I've found better versions of the filling on this site, but it wasn't bad at all.
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Jo Jo's Favorite Banana Muffins

Reviewed: Feb. 7, 2010
I substituted apple sauce for the margarine and half a cup of eggbeaters for the eggs to try and cut back on bad fats. I also didn't use cinnamon since i was out. But these turned out great. If the recipe can withstand me butchering it I'm thinking it's a good one. I only had to bake them for 25mins. I would recommend starting there since they baked fairly quickly.
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Photo by Ivy Tide

French Silk Chocolate Pie I

Reviewed: Feb. 13, 2009
This turned out amazing and certainly didn't last long once I served it to my friends. I don't have an electric mixer so it was all done by hand. The butter and sugar was a bit hard to mix so I melted the butter, added the sugar and cooled the mix. Once it had solidified I took a wooden spoon to it. It came out like the recipe needed it to be. The pie was smooth and had a very rich chocolate taste that was also sweet. I topped it with toffee bits.
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