Framboise Recipe Reviews (Pg. 1) - Allrecipes.com (18816367)

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Dawn's Candied Walnuts

Reviewed: Apr. 9, 2006
Fantastic! Very simple, very delicious recipe. The first batch turned out so wonderful that I made a second half-batch, but I got creative and used allspice and ginger instead of cinnamon, and vanilla yogurt instead of milk. Even though I messed around with the recipe so much, they still came out fantastic! We can't decide which version we like more. This recipe will most definitely be getting lots of use. Next up, almonds!
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Perfect Lemon Curd

Reviewed: Mar. 24, 2005
Absolutely wonderful lemon curd. Nice texture and delightfully tart. It's such a simple recipe, too. I just used a normal saucepan, like the directions said to, and it worked beautifully. You don't need a double boiler to make this recipe, just a pan and a wire whisk, and the attention span necessary to stand there and stir it until it thickens. The only thing I did differently is that I completely forgot to add the butter, and I think I prefer it this way! I will definitely make it again, and maybe next time I'll try it with the butter, just for the sake of the recipe.
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Blueberry Cream Muffins

Reviewed: Jul. 26, 2004
All in all, a very good recepie! Muffins came out absolutely delicious... I did a bit of tinkering with it, heeding the advice of previous reviewers. Changes I made were as follows: 1 cup of white sugar and 1 cup of light brown sugar, 1 TBSP of Vanilla instead of 1 tsp, added 2 tsps of cinnamon and 1 tsp nutmeg, used 1 1/2 cup of sour cream and 1/2 cup plain yogurt. (That last one because it turned out that I didn't have enough sour cream.) And wound up adding 2 lbs of frozen blueberries instead of two cups. (16 oz weight isn't the same as 16 oz liquid, I know this, yet I forget...) This recepie is really very forgiving. I keep reading that some people complain about them being flat and heavy, and my only guess is that they are possibly overmixing the batter. Much like pancake batter, it's important to mix only until ingredients are just incorporated. Don't be afraid to stir it, but don't go at it like it's a cake batter, either.
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