marieo Profile - (10376382)

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Recipe Reviews 4 reviews
Apple Crisp II
Recipe was very good!! I did make some changes. Since I was using all red eating apples (red delicious, gala, and fuji) I went with what other reviewers said and cut the sugar way down. I used less than 1/2 c for the apples. I also added in the 1/4 tsp nutmeg to the mixture and tossed the apples in the sugar, cinnamon and nutmeg mixture. I added a very small amount of water (less than 1/4 cup) and it came out perfectly. For the crumble topping I doubled it and added in 1/2 cup chopped walnuts and 1/2 cup chopped pecans but kept everything else the same. I baked it for the entire 45 minutes and it was delicious. I will make this again. It was a perfect addition to our brunch. I did have some left over topping ( I used 3/4 the amount) so I mashed up two very ripe bananas and mixed them in, scooped into mini muffin pan then baked at 350F for about 12-15 minutes (until toothpick came out smooth), sprinkled a small amount of cinnamon on each and it was a delicious treat! Tasted just like banana bread. You could probably mix in some cinnamon into the batter instead of sprinkling on top but that was an after thought.

2 users found this review helpful
Reviewed On: Dec. 26, 2013
Brooke's Best Bombshell Brownies
These are amazing brownies!! I use white chocolate chips instead and they are amazing!! It gives a nice flavor. Thanks for submitting.

0 users found this review helpful
Reviewed On: Feb. 1, 2009
White Chocolate Raspberry Cheesecake
First time I made cheesecake and it was great! I added another pkg of cream cheese to thicken it up a bit. When I added the chocolate chip mix, it sarted to harden again. I think my cream cheese was a little too cold. I used 1/2c more chips than it called for, but I think that made it a bit sweet. I used raspberry jam (seedless) in place of fresh raspberries. Alot of this sunk to the bottom. Next time I will try to thin it out so it marbles better. I also doubled the mix for the crust b/c it did not cover the pan. I would use a little less sugar in the crust because it came out sticky instead of crust like. But, it was a hit and everyone liked it!! The raspberry preservatives can make it sweet, so I would not add sugar or buy sugar free. It was great! Top w/almonds & Whipped cream. (HINT: If you are in a hurry to make this, then it will work because I only had about 5 hours.Using the raspberry jam saves alot of time. I cooked it @ 325 for 62 minutes and then let it cool in the oven for 15-20 mins then 15 mins on the counter, then 30 mins in the freezer.I had it in the fridge for 3 hours. It came out great! Was a little fluffy but it did not stick to the pan at all and my cake did not fall apart!! If you get a crack then once it firms, you can use a knife dipped in HOT water and gently put the crack back together. It cut wonderful and was very easy to serve. The 8 hours would have added some firmness, but it is possible to get away with only a few hour chill.)

1 user found this review helpful
Reviewed On: Apr. 8, 2007
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