ASHCRONE Recipe Reviews (Pg. 1) - (1433474)

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Pumpkin Ginger Cupcakes

Reviewed: Nov. 18, 2011
Great Recipe! Like others I was unable to find the crystallized ginger so I substituted it with mini chocolate chips and added a whole tsp of ground ginger. I used the pumpkin spice instant pudding mix so cut back on the other spices a little bit more. Adored that the batter itself was almost mousse like and that after baking the cupcakes kept the light and fluffy texture. I did 2 mini cupcake pans at 350' for 10min and actually had enough left over batter to make 12 regular cupcakes. 350' 15-17min Frosted with Cocoa Cinnamon Cream Cheese Frosting (1 8oz pkg cream cheese, 1stick 1/2c butter both at room temperature whip together and then gradually add 2cup confectioners powdered sugar, added 1-1/2 tsp cinnamon and 1/3cup cocoa powder and whip whip whip till light and makes peaks) loaded up a freezer ziplock bag, snipped off the corner and pipped it on to the cupcakes. Of course I had to go all out, so grabed my frozen dark chocolate lindt bar and shaved a blizzard over the frosted cupcakes and went over the top by grating some gingersnap cookie crumbs to dust. Check out the picture, these little bites of yummyness don't stand a chance at our office thanksgiving potluck.
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6 users found this review helpful

Vegetarian Lime Orzo

Reviewed: Jul. 30, 2010
Tried the recipe for the first time tonight. It came out Fantastic! The only changes I made to it was instead of mincing the garlic I just crushed it and after the orzo was browned I took it out so it had just enough garlic flavor but wasn't too much. The veggies and seasoning were great and the lime juice just tweaked it over the top at the end. My sister loved it, said I could make it for her any time.
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1 user found this review helpful

Turkey in a Bag

Reviewed: Nov. 23, 2009
Using the bag makes the turkey juicy every single time. Also to completely enjoy moist turky put it breast side down for the majority of cooking and at the last 45min or so remove from bag and turn right side up to brown the top a bit.
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24 users found this review helpful

Rhubarb Strawberry Crunch

Reviewed: May 11, 2008
Easy to follow recipe. We greatly enjoyed the flavors. I used frozen rhubarb and frozen strawberries as we didn't have fresh. To help quicken the defrosting I thawed them out by rinsing them in room temp water and draining them. I was skeptical of adding the flour to the fruit mix but it helped to thicken the fruit juices up so you don't have to cook it forever. I took some of the others' suggestions and for the crunch topping and we added 1/4 cup walnuts, 1tsp cinnammon, dash nutmeg, and dash cloves. I'm very glad we did as it needed the extra spice to make it a comfort food :) This is definetly going to be made again in my kitchen and I can't wait to bring it to my work potluck next month. Althought next time I make it I think I'll try adding a dash of ground ginger.
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5 users found this review helpful

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