fluteplayer35 Recipe Reviews (Pg. 1) - Allrecipes.com (13707478)

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Creamy Hot Cocoa

Reviewed: Sep. 29, 2010
I love home made hot cocoa, but this one was too sweet for my taste. Next time I'll try 1/2 c. sugar instead. Otherwise, it's a nice base recipe.
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Quick and Easy Sauteed Spinach

Reviewed: Sep. 26, 2010
There is an excessive amount of salt in this recipe. Next time, I'm only adding 1/3 of the recommended amount.
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Big Soft Ginger Cookies

Reviewed: Sep. 16, 2010
These were just ok for me. They did turn out soft, but when I bit into one, something was missing - nutmeg! Next time I will add some to give it that spicy bite they were lacking.
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David's Yellow Cake

Reviewed: Aug. 9, 2010
After making this recipe several times the best recommendation I can give is this - use half shortening (I like butter-flavored) and half butter. It makes the cake light and moist. When I tried all butter I ended up with a dry and heavy cake.
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Cinnamon Ice Cream

Reviewed: Apr. 20, 2010
This was my first time making ice cream. My husband and I love the flavor and how creamy it is. It's been years since I had cinnamon ice cream - I'd forgotten how tasty it is! I don't have an ice cream freezer, but found directions on how to proceed without one. After the cooking portion, I poured the thickened mixture into my metal mixing bowl to cool in the fridge. Once it was in the freezer, it was super easy to pull it out and slip it into my electric mixer stand to beat as needed. I can't wait to make another batch!
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Fruitcake

Reviewed: Dec. 10, 2009
I am new to baking fruit cakes, and this cake was not done after 1 hour. I recommend baking for 3.5 hours, but maybe that's my oven. The instructions also do not say to invert the cake on a cooling rack after about 5 minutes cooling in the pan, especially if you do not line the pan with parchment paper. If the cake cools completely in the pan (and you've only greased and floured) there is a chance that it will break apart when the pan is inverted. That said, I have yet to taste the cake after it mellows for a couple weeks. I'm hoping it will taste ok!
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Photo by fluteplayer35

Chicken and Dumplings III

Reviewed: Feb. 2, 2009
Wow, I'll never go back to dumplings made from store-bought baking mix again! I used a cream of mushroom soup and didn't have celery seed, but didn't really care. It was absolutely delicious without. The dumplings were very light and fluffy. I liked the addition of celery and onion and may add carrots to the mix next time. I'm definitely adding this to my recipe box.
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