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"This is SO much fun! Yummy, too. Thanks, Sarah!"
Jun 12, 2006 on Food.com
"This is an interesting recipe, but I don't think the results qualify as madeleines. *Larousse Gastronomique* defines madeleines as "a small cake shaped like a rounded shell." I followed the directions exactly, and I did not get cakes. What this recipe did produce is something more cookie-like. In fact, it reminds me of some of the Italian cookies ..."
May 30, 2006 on Food.com
"Do you like cake-like muffins? I usually don't; not quite my kind of thing. I tried these because my sister raved about them, and must say that I think they are the best muffins ever in the cake-muffin class."
May 22, 2006 on Food.com
"Mmmm, good! I thought the recipe needed more blackberry flavour, so I used three cups of blackberries instead of one cup. We made some of the Blackberry Quench into popsicles - just the thing for a hot summer's day. (Yes, I tried this last summer but am only now getting around to posting a review."
May 22, 2006 on Food.com
"Wow! This is great. It's so good that I now use this instead of my mom's recipe when baking tarts, and pies - and that's saying a lot. Excellent. Thanks!"
May 22, 2006 on Food.com
"I'll start of by saying that I have never liked sole. This, though, is yummy! A friend served it when I was at her place for dinner. Even her picky-eater kids liked it."
May 22, 2006 on Food.com
"This is a good basic recipe. I can't wait to vary it!"
May 22, 2006 on Food.com
"The rhubarb base of this recipe is fantastic! I was less keen on the cake layer on top - there was a puddle of butter floating on the top of it when I took it out of the oven. I'll cut down on the butter next time, or just use the base and put a meringue on top."
May 20, 2006 on Food.com
"If you like muffins that are like a very sweet cake, this recipe is for you. I'm going to cut the sugar WAY down next time I make this, and I'll add rolled oats and stuff."
Apr 10, 2005 on Food.com
"This is fantastic! Thank you. We will be making this every year from now on. "
Apr 10, 2005 on Food.com
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