Sophie Recipe Reviews (Pg. 1) - Allrecipes.com (10129131)

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Chantal's New York Cheesecake

Reviewed: Dec. 3, 2007
Good cheesecake, but after 1 1/2 hours of cooling, it explode after removing it from the pan. Will definitely leave for longer next time.
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1 user found this review helpful

Amish White Bread

Reviewed: Nov. 13, 2007
Might use a little less sugar next time, and mine wasn't entirely cooked in the center.
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2 users found this review helpful

French Bread Rolls to Die For

Reviewed: Nov. 13, 2007
I adore these rolls and make them every weekend for my school lunch. I sometimes use them for chicken buns.
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1 user found this review helpful

Hot Chocolate

Reviewed: Oct. 20, 2007
The egg must be properly beaten beforehand or you'll get lumps in your hot chocolate. If you do, you can always strain it, as I found the egg hardly affected the taste at all. I made the same recipe again using 1 cup of milk, a smaller fraction of the egg, and chocolate drops in stead of grated chocolate. I will omit the egg next time. A good recipe overall.
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50 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Sep. 24, 2007
These are good if you are short of ingredients for most cookies and take hardly any time to make.
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1 user found this review helpful

Jay's Signature Pizza Crust

Reviewed: Sep. 24, 2007
The best pizza crust I've ever attempted. Highly recommended.
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0 users found this review helpful

Mom's Warm Milk

Reviewed: Sep. 24, 2007
I generally make this without the nutmeg, because I find it doesn't dissolve and floats on top.
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Big Soft Ginger Cookies

Reviewed: Sep. 24, 2007
These cookies were nice and soft. I took some advice from other reviews, and put the mixture into the fridge before rolling into balls. Others said about 40-50 minutes, but I found it was at handling stage after only 20 minutes or so. Also, the cookies will turn out just as good if not flattened slightly and rolled in sugar before baking.
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Creamy Rice Pudding

Reviewed: Aug. 24, 2007
The first time I made this I forgot to take the pot off the heat before adding the butter & vanilla, and although it still tasted good, it was a lot better when I removed it from the heat first when I tried it a second time. I made this four nights in one week! I recommend this recipe to anyone who loves rice pudding.
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