Pat B. Recipe Reviews (Pg. 1) - (18408223)

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Pat B.




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Scalloped Oysters I

Reviewed: Jan. 12, 2010
Very easy to prepare, and very delicious! And it bakes quickly. The oysters were cooked just perfectly.
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3 users found this review helpful

Apple Harvest Pound Cake with Caramel Glaze

Reviewed: Sep. 27, 2009
This cake has 'way too much oil in it for my taste, and I tried reducing the 1.5C of oil with 1C applesauce, and 1/2C oil, and it just wasn't all that good. I suppose if you put 1C oil with 1/2C applesauce, it would make it richer, and I might have enjoyed it more, but the extra calories just aren't worth it. I think I will try another apple cake next time.
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1 user found this review helpful

Sour Cream-Rhubarb Squares

Reviewed: Mar. 23, 2008
This was very well recieved at a party. I felt this is very much a cake recipe. I liked the topping very much. I think it could use a little more rhubarb added. Overall, very nice served as a dessert with whipped cream, or at breakfast.
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Rhubarb Dream Bars

Reviewed: Mar. 23, 2008
This is an entirely delicious and new way of enjoying Rhubarb! The crust part tasted like a shortbread cookie, and the rhubarb topping was very similar to a Rhubarb Custard Pie filling. Go ahead, cut back the sugar, I used 2 1/2 cups, and that was fine for us. I used all the butter called for in the crust, and I think this was a good call, as shortbread *has* to have that really buttery flavor. I used frozen rhubarb, and that extended the baking time a good deal. Keep baking until that runny texture becomes a soft custard. Don't use a smaller pan as one person suggested, especially when using the frozen rhubarb, that made the baking time so much longer that the corners browned quite a bit. I think that adding a little more rhubarb could be a good thing, I think I will do that next time. Cut to serving size while still warm, so that the crust isn't brittle, and then allow to cool even more before serving. This allows the custard portion to firm up. Give this recipe a try, you won't be dissapointed!
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Pumpkin Cake

Reviewed: Nov. 11, 2007
Wow, what a yummy, yummy cake. I did substitue 1/2 C applesauce for 1/2 C oil. But then, I added back the calories saved (and then some, I'm afraid) by icing with cream cheese frosting--oh, my, this was to die for! I added more nuts than suggested, too, and used pecans, about 1/2 to 3/4 cup of nuts. I imagine raisins would be good. The icing was great, but not necessary. I think another reviewer said they made this with just applesauce, and no pumpkin, and I bet that would be just as good. A very moist, spicy, dense cake, ideal for a cold winter morning! I have frozen one to take out for my family on Thanksgiving morning. Very easy to make, and I highly reccommend you try it.
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5 users found this review helpful

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