SENECA_S Profile - (1999928)

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Recipe Reviews 9 reviews
Rhubarb Slush
I did a few things different. I used frozen thawed rhubarb and measured out 6 cups of rhubarb with rhubarb juice. It is puréeable at this stage but you still gotta cook it or you'll get sick. Ask me how I know! This increases the rhubarb flavor over the original recipe I'm sure. I brought the rhubarb up to a boil with the 2 cups sugar and three cups water. I recommend using the full amount of sugar and using carbonated water later rather than short the sugar and use soda as the mixer because more sugar makes it easier to scoop out and slush up from a frozen state. Besides, wouldn't you rather have your extra sweetener be sugar rather than HFC? I agree with most of the other reviewers that it is too sweet if you use all the sugar and then top it off with Sprite. I have never in my life seen a 6 oz can of frozen juice, so I used 12 oz. That was probably wrong. Next time I will use half of it and see how that goes. I would like the rhubarb flavor to be dominant. Then I doubled the alcohol. 1 cup of gin is not very much for as big as this recipe is and you'll add something fizzy later too. Alcohol also keeps it scoopable in the freezer, but it's easy enough to add it during serving to keep everybody happy.

0 users found this review helpful
Reviewed On: Jun. 2, 2014
Cheeseburger Meatloaf
Good change of pace. The rolling is not really that bad, you just can't get in a hurry and an extra set of hands would help.

1 user found this review helpful
Reviewed On: Nov. 24, 2009
The Best Rolled Sugar Cookies
I have tried this recipe as written and with the modification of the extra cup of sugar that so many reviewers posted. My conclusion was that the recipe as written was the best if you are going to roll out and frost. Otherwise it's just too sweet and it doesn't hold it's shape through baking as well with the extra sugar. If you have kind of defined cookie cutter and don't want your snowflakes looking more like poinsettias, follow the recipe. With the extra cup of sugar, it makes a dynamite "form into balls/roll in sugar" type of sugar cookie. I think this is great, more versatile. Don't need 2 recipes.

1 user found this review helpful
Reviewed On: Feb. 7, 2009
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