Jennie Recipe Reviews (Pg. 1) - Allrecipes.com (18201253)

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Run For The Roses Pie III

Reviewed: Nov. 22, 2005
This pie just won me 1st prize in a pie bake-off with 50 other pies. Turned out great on my first try. Very easy to make and set up nicely. I used a few variations: add some spice with dashes of cinnamon and nutmeg; use dark chocolate chips for more intensity; and coffee liquore instead of bourbon. I know these variations may make it less "traditional" but this recipe overall is a genuine 1st Place Winner. Thanks, Judi!
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29 users found this review helpful

Chocolate Mint Cookies I

Reviewed: Dec. 17, 2006
I really enjoyed these cookies and found the recipe to be right on the mark. I only baked the cookies for 8 mins and pulled them out when they still looked under done... this way they turned out super moist and the mints melted into the cookie a bit instead of just laying on top. Definitely try this recipe - the entire cookie tastes just like an Andes mint when done. Delicious!
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Cinnamon Pear Frozen Yogurt

Reviewed: Jul. 25, 2007
Such an easy recipe compared to many others out there. While it wasn't the best frozen yogurt I've ever had, I think it still rates a 5 for flavor and ease. The texture was a bit gritty so use peaches if you don't love pears the way I do!
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3 users found this review helpful
Photo by Jennie

Spinach Pumpkin Swirl Quiche

Reviewed: Nov. 26, 2007
Not sure how to rate this dish since I made some major changes to the recipe. I wanted something more savory than sweet and went with a previous reviewer's suggestion of leaving out the sugar. In addition, I added more cumin, salt and some cayenne pepper to bring out some savory flavors. I also put it in a pie crust. I liked the resulting pie but concure with others that this isn't a quiche at all. Also, next time I'll mix the two layers together since I wasn't wild about how the textures contrasted when they were divided. Good base though from which to start. Perfect for autumn! Thanks!
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Sparkling Holiday Jam

Reviewed: Dec. 18, 2007
I made this with several modifications since I had some persimmons I wanted to use up. I halved the recipe, used 1/2 cup of persimmon pulp to replace part of the cranberries, and added tangerine and lemon juice. Made 5 eight ounce jars. It's delicous! Next time I'll probably follow the recipe more closely since I won't have any more persimmons. A great recipe base for jam in general.
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