Mrs. Hobbit Recipe Reviews (Pg. 1) - (19901176)

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Mrs. Hobbit




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Raspberry Custard Kuchen

Reviewed: Jul. 30, 2012
I made this as-is and it was worth 5 stars as written. I did adjust it to my own preference afterwards, though, to submit it to the fair. I added 1 tb lemon juice and 1/4 tsp zest to the crust. It makes a delightful lemon contrast to the custard and berries. I used vanilla bean instead of extract in the custard, and it made a big difference! Also swapped sugar for powdered sugar in the crust. For the custard next time I make it, I am going to reduce the sugar to 3/4 cups as I use fewer marionberries and they aren't as sour as raspberries, and also add an egg yolk to firm it just a little more (I make it in a tart pan). Finally, The best part is that I glaze the top with apricot jam once it's cooled.
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Healthier Mom's Zucchini Bread

Reviewed: Jul. 14, 2012
Good Zucchini bread. The only difference was I used all whole wheat, added 1/2 tsp nutmeg (LOVE nutmeg!) and used some brown sugar for depth of flavor.
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