BellaD Recipe Reviews (Pg. 1) - (10795100)

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English Toffee

Reviewed: Dec. 23, 2010
ok I just wasted 2 batches of ingredients on this. I made it last year and it came out great! Maybe I used a different pan or something, but I poured off 1/2 cup of butter before pouring the second batch out and the result was still swimming in a lagoon of oil. Oh well, I'll see how it turns out, but I think it's easier to go buy english toffee in the nice candy shop in town next year and save myself the grief, the mess and waste of time and money. Congrats, to those who have succeded, it probably was something I did wrong as I have made this last year and it was GREAT!
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Pumpkin Roll

Reviewed: Dec. 19, 2007
It's the first time I made it and it tasted better than it looked. I had a hard time with it. My batter was too thin and didn't fill the cookie/ jelly sheet. Next time I won't add the pecans to the batter cake batter, but maybe to the frosting, finely chopped. The frosting was runny. When the cake part was done, it seemed too thin and I had a hard time rolling it without it cracking when the frosting was in it because it was too thin in places. I froze it over night. It wasn't very pretty, so thank goodness for confectioner's sugar! People complimented it at the party, but it was hard to cut, even with a serrated knife. I chalk it up to being a beginner at making roll cakes. Maybe next time, I will make it in a smaller jelly roll pan, and add more confectioners sugar to the frosting while mixing to make it thicker and creamier.
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Cranberry Nut Bread II

Reviewed: Dec. 17, 2006
A no fail recipe! Cranberry Nut Bread is my favorite holiday treat! I followed the recipe to the letter, but made them in individual pans rather than one big one. They freeze beautifully, and look and taste fresh when defrosted. They smell heavenly while baking. No fuss magic!
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Molasses Cookies

Reviewed: Dec. 17, 2006
I made them exactly except I used only 1 tsp of soda as suggested. Also, since I don't like eggs, I used egg substitute ( good for vegans!!) and they came out perfect. I creamed the sugar in softened, NOT melted, unsalted butter. The dough mixed nicely with the 2 cups of flour. I chilled the dough for a couple of hours, which worked out well. My baking time was about 10 minutes in a gas oven @ 375 F. They cracked beautifully, and the taste was chewy and soft with a slightly crisp top, due to the sugar. I love them and will bring then to my holiday parties. I'm keeping this recipe for future use.
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122 users found this review helpful

Marbled Pumpkin Cheesecake

Reviewed: Nov. 30, 2006
This came out perfect and was a big hit! I used many of the suggestions in the reviews like refridgerate the batter, cut the ginger cookies in half, putting a tin of water in the oven ( very minor crack), use a chop stick to do the marbling, etc. I also used a 9" pan and it came out thick and beautiful. About the marbeling effect; don't get too hung up on it. once you have spooned the regular batter on the pumpkin batter, just lighty swirl the top once or twice. I would have included a photo, but it was eaten before I had a chance. This recipe is a keeper!!
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