cheryl Recipe Reviews (Pg. 1) - (10840095)

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Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Dec. 28, 2010
Wonderful cheese cake, but gingersnaps are rock hard. I really thought it might break my food processor. Also, I wasn't able to find hazelnuts. I used pecans instead. Result was A+.
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Rhubarb and Strawberry Pie

Reviewed: May 6, 2007
This recipe is fantastic! I did not let the fruit sit for 30 min, though. I like my rhubarb diced very small so it's not crunchy. I mixed in the flour and sugar, poured it straight in the shell, weaved my lattice, egg wash & sugar, and popped it in the oven. Be sure to cover your edges with foil, of course. I did let it cool at room temp for a couple of hours. The filling consistency was perfect. I wish we could post pictures. DELICIOUS!
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