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Member Since: Sep. 2009
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Recipe Reviews 32 reviews
Pumpkin Cheesecake II
My daughter and I made this recipe for our Thanksgiving dinner and it was a hit! Kind of felt bad ... No one touched the other two pies brought by the other guests! I didn't change any of the ingredients. I baked it in a water bath for 50 minutes, switched the oven off and let the cheesecake cool in the oven for 2 hours, covered it, and refrigerated it over night. I made a praline topping (3/4 cup maple syrup, 1 cup whipping cream and toasted chopped pecans), dalloped whip cream around the edge with a toasted whole pecan on each dallop. With or without all the fancy toppings, its a keeper!

0 users found this review helpful
Reviewed On: Oct. 14, 2013
Lemon Square Bars
I had to make a few changes to this recipe according to what others had to say - it made it a 5 star this way. I added 1 tbsp of lemon zest to the filling and reduced sugar to 1-1/2 cups. Keep an eye on them while they bake, otherwise the edges will be too brown. Also, LINE your pan! It's so much easier to remove them from the pan if you do. I've re-written this recipe with my changes and will definitely make them again.

2 users found this review helpful
Reviewed On: Dec. 22, 2011
Viennese Crescent Holiday Cookies
I used ground walnuts for this recipe and like others, I omitted the vanilla bean. I baked them at 350 instead of 375, and they turned out perfect! Thanks for the recipe.

4 users found this review helpful
Reviewed On: Dec. 22, 2011

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