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Rhubarb Lemonade

Reviewed: May 26, 2013
We loved it with the following changes. We included some of the pulp; it seemed bland with just the juice. Then we only thinned it with water 1:1. Again, we wanted a stronger rhubarb taste. We have taken it to a few gatherings and it's a huge hit this way!
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Buttery Corn Bread

Reviewed: Jan. 9, 2012
Oh my gosh; I could have eaten half the pan in 1 setting! It was fabulous. It had a sweet taste, and I'm a bit of a sugar addict so I loved that. With the butter (I used real butter) I didn't need to butter it when I ate it either.
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Fresh Rhubarb Pie

Reviewed: Jun. 17, 2012
We made the pie exactly as the recipe specified. The pie was perfect; the bottom crust had the same consistency as the top crust. No soggy crust as is typical with a fruit pie. No runny syrup but not a gel either. We loved it and will definitely make another one....this week.
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Pumpkin Joe

Reviewed: Oct. 13, 2013
We couldn't love it more, it makes a huge batch, but if we don't have enough company to it eat all we freeze it in batches. It's creamy, sloppy, and wonderful!
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Little Ann's Peach and Blueberry Pie

Reviewed: Jun. 5, 2014
This is an absolutely great use of fruit! I love blueberries, and am quite a critic of anything with them in there. The two fruits complement each other very well. While I usually enjoy warm pie, this one is much better cool. Because of the other review, I sprinkled cinnamon on the crust, but I think I'd have loved it with or without. The texture was good, with a perfect amount of tapioca to keep all the juice from running out when you cut a piece, but not so much that it was like jello. I used the entire egg yolk on the crust, which made it a very pretty color.
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