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Added July 28, 2006 | Recipe #179607
Showing 1-2 of 2
on October 28, 2008
5 Stars, what an easy and delicious dessert sauce, I love the little "bite" from the Chambord. I used this on top of a white cake experiment, testing the use of a silicone Bundt pan without any greasing or flouring, as recommended by the silicone pan manufacturer. My Bundt cake did not release correctly, as documented in http://www.recipezaar.com/bb/viewtopic.zsp?t=272915&postdays=0&postorder=asc&start=0, so I did not poke holes in the cake to let the glaze seep in. The glaze was terrific, thanks for sharing. Made for October 2008 Veg*n Swap.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 01, 2006
How could this recipe be anything but 5*'s...especially when I used it for a very special breakfast? I made my Nutella French Toast #84843, omitting the bananas, sprinkling with a bit of powdered sugar, drizzling this raspberry glaze over the tops and then guilding the lily with a handful of fresh raspberries. Wow...what a decadent way to start the day. Rita is right, this recipe is incredibly versatile and would made dozens of desserts out of this world. Good one Rita!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (20 g)
Servings Per Recipe: 8
The following items or measurements are not included:
Chambord raspberry liquor