GlennTeeter Recipe Reviews (Pg. 1) - Allrecipes.com (11003627)

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Italian Cream Cheese and Ricotta Cheesecake

Reviewed: May 12, 2014
This was my first attempt at making an Italian cheesecake. I placed a pan of water above the baking cheesecake; I must say this is the first time I have ever made a cheesecake in a spring-form pan that did not have cracks! Does it really matter if the pan is in the water or not? I provided a humid baking environment and it turned out awesome. I used marscapone cheese instead American cream cheese, to make it even more Italian. I baked at 475 for 10 minutes, reduced oven to 325 and let it bake for an hour. I then shut off the oven and let it rest for three hours in the oven before even attempting to open the door. I took it out, let it cool further before putting into the fridge uncovered. The flavors were subtle, so I think next time I may add lemon zest in addition to the lemon juice and vanilla. Or maybe even lemon extract. I won't say this cake has a gritty texture but more of a, maybe, curdled texture. After conferencing with my 84 year old mother, she told me that when adding the melted butter to drizzle it in as opposed to dumping it all in, to better incorporate it. I read elsewhere to drain the ricotta cheese in a sieve and then run through a food processor to make it more smooth. I will definitely make this again!
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German Pancakes II

Reviewed: Jan. 11, 2014
I love this recipe for it's simplicity and visual presentation. Recently I cut this recipe into a single serving and baked in a ramekin. Although not as thin as when baked in a larger pan, the taste was just the same and it was still visually appealing. I am now thinking that even when making for more guests, that I will make individual servings baked in ramekins, dusted with powdered sugar and topped with either a warm apple compote or maple syrup.
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Pumpkin Chocolate Chip Cookies III

Reviewed: Oct. 28, 2013
I made this with the ingredients stated, except that I added the vanilla with the egg, pumpkin, et cetera. I used a small cookie scoop which produced small little button like cookies; these cookies do not spread much, if at all. The texture of the dough is wet and is not suitable for pressing down with glass or fingers. I tried to refrigerate dough, hoping to firm it up, but to no avail. When I made the recipe I thought the ratio of chocolate chips seemed high and I was correct. After baking and sampling I thought there were way too many chocolate chips; next time I will halve the amount. The chips seemed to distract away from the pumpkin flavor. I do like the suggestion I read in one of the other reviews of slamming the baking sheet down on the counter a few times to spread them out a bit. Next time I will use a larger scoop. These definitely are more cake like in texture; I would store them with the lid off, or refrigerate, or they will turn to mush. This was my first attempt at a pumpkin chocolate chip cookie and it won't be my last. These were good, maybe great, but not exactly what I was looking for. I may even suggest adding some rolled oats to give a more substantial texture.
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Bread Pudding with Whiskey Sauce III

Reviewed: Apr. 6, 2011
This recipe was awesome with one exception. When I make it next I will use less whiskey. I found the whiskey overwhelming based on the recipe's measurement. It just about floored me, and I like cooking with alcohol. Way overboard.
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Twinkie Tiramisu

Reviewed: May 28, 2010
I made this recently using Hiram Walker Coffee Brandy and it was awesome!!! I served it in coffee cups and saucers with a paper doily under the cup and grated a refrigerated chocolate bar over the top right before serving; guests quickly asked for seconds. Fearing a mess of snack cake frosting and crumbs everywhere, I refrigerated the snack cakes overnight before cutting them crosswise into fourths. I feel this made prepping easier. A note regarding the coffee/brandy syrup; do not feel compelled to use all of the syrup. When preparing, drizzle enough syrup to just dampen the snack cakes without saturating them. While the majority of the syrup will be absorbed by the snack cakes, you do not want an excessive saturation. An excessive amount of syrup in bottom of pan will render a mushy mess.
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