ValerieSara Recipe Reviews (Pg. 1) - (11615035)

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Italian Cream Cheese and Ricotta Cheesecake

Reviewed: Oct. 8, 2011
It's a basic good recipe-it's much like the Argo Cornstarch recipe of years ago. But by no means whatsoever is it an authentic Italian recipe:sour cream and cream cheese...these ingredients are just not Italian or used in Italy in ricotta pies or cheesecakes. Sorry. It's not a bad recipe-it just irks me when something is billed as authentic Italian fare and it's just not. Americans of Italian descent living in America would make this and call it "Italian". I would call it American-Italian. Like Ragu.
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Grandma VanDoren's White Bread

Reviewed: Sep. 22, 2010
Lovely crust and crumb. I shaped 2 loaves into Italian-style free form loaves and 1 loaf as directed. I used olive oil. Next time I will decrease the sugar, oil and yeast simply for the sake of experimentation. It's perfectly lovely as is. How wonderful that Grandma VanDoren shared her recipe with her family. It's always such a shame when a beloved recipe is forever lost because it was never shared with loved ones. How nice of you to share it with us. Thank you.
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Cinnamon Rolls I

Reviewed: Apr. 16, 2010
Perfect! I used all-purpose flour, for more tenderness, and rather than overnight, I let dough rise until doubled and baked them right a way. I added a handful of chopped walnuts to the filling, as a nice option, but this recipe really needs no adjustments, IMO. However, next time I will bake them in a slightly larger pan, such as an 8x11, or maybe even in a cupcake pan!
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4 users found this review helpful

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