Dutchgirl Profile - Allrecipes.com (13857285)

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Dutchgirl


Dutchgirl
 
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Living In: Minneapolis, Minnesota, USA
Member Since: Oct. 2008
Cooking Level: Intermediate
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Recipe Reviews 109 reviews
Aunt Norma's Rhubarb Muffins
These are very good. I followed the advice to add more rhubarb and I think that was absolutely necessary. I ended up adding a total of 2 1/4 cups and next time think I'll use another half. I also added a bit of cinnamon to the batter which was a good choice. I used 1/4 cup applesauce and 1/4 cup oil, a change I almost always make and a good choice given the oily feel of the muffin liners as I took these out of the pan. I used almonds for the nuts and also used almond extract instead of vanilla. I doubled the amount of topping using 1/3 cup white and 1/3 cup brown sugar. I worked in softened butter and also added some broken almond slices. That was necessary to get enough topping for the 24 standard sized muffins that I got out of this recipe. A good mix of flavors.

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Reviewed On: Jun. 23, 2014
Rhubarb Curry Chicken
We were looking for a way to use up an abundance of rhubarb and stumbled across this. It's a very nice recipe, though a bit sweet for our tastes and we'd like more of a stronger orange flavor. Next time I will reduce the sugar and add in a couple of tablespoons of oj concentrate to adjust for that. We used thighs, our preference, and they turned out beautifully. Served with rice noodles and an Asian salad and it made for a really lovely meal.

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Reviewed On: Jun. 12, 2014
Amazingly Easy Irish Soda Bread
I've made this bread several times. The flavor is excellent and everyone I've ever served it to has loved it. It is easy and pulls together quickly. For me, though, the amount of buttermilk is off. The first time I made it I followed the recipe exactly and ended up with a dry crumbly loaf of dough that would barely hold together. Out of the oven the outside was done but the loaf had a thick, doughy core. Now, I start every time with the 1 cup that is called for. The dough is still dry and crumbly and will not pull together. I have learned to add more buttermilk, a little at a time, until I get the right consistency. I bake for the entire 45 minutes and baste every 10 minutes and get a very nice browned and crunchy crust with a moist and flavorful inside. With that one change this is a great recipe.

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Reviewed On: Mar. 16, 2014
 
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