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Recipe Reviews 14 reviews
Sopapilla Cheesecake Pie
This is a hit every time I make it, and now am making it by request for Christmas day! I've modified it a little over time: - less sugar, I only used 2/3 cup - use really good real vanilla extract...the better vanilla makes a tastier filling - pre-bake the bottom for 8 minutes...helps it from getting soggy. This means you have to have the rest ready to fly and finish quickly and back in the oven. - lemon zest in the cheesecake filling! It's adds depth and takes the heat off the sweet - I use half the butter, soften it, spread it evenly on the top --- then I sprinkle half-cinnamon and half-sugar on top...again...cut the sugar so it's more cinnamony than sugary - no honey Let it refrigerate overnight --- something magical happens :)

3 users found this review helpful
Reviewed On: Dec. 24, 2013
Creamy Rice Pudding
Nice and easy! This makes a creamy vanilla pudding with rice in it, which is not like an old-fashioned baked rice pudding which is thicker. This fit the bill for what I needed to make. I substituted half of the milk with "light coconut milk" and used 2% milk. I also just used a wee little bit of unsalted butter to keep the fat down (and I added fat w/ the coconut milk)

1 user found this review helpful
Reviewed On: Aug. 4, 2012
Pumpkin Pancakes
This is a hearty savory pumpkin pancake recipe. It's not too sweet, and the pumpkin flavor comes through. I put in more cinnamon, but that's a personal preference. A few drops of vanilla and little fresh grated nutmeg added some depth. I did not use allspice as I don't like it, and used half the ginger specified as I don't like a strong ginger flavor. Hints: Don't overmix! Use a large spoon or spatula to fold the dry and wet together til they are JUST mixed. I took the suggestion of dissolving the brown sugar in with the other liquid ingredients. Let the batter sit for ~15 minutes before cooking, the vinegar/baking soda/powder need to start working. The batter IS thick, just spread out on the griddle with a spoon. I only used medium heat, anything higher would have burned my pancakes before they were cooked through. This is a keeper recipe :)

6 users found this review helpful
Reviewed On: Dec. 19, 2010
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