Wyth Lovy Recipe Reviews (Pg. 1) - Allrecipes.com (11859914)

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PHILADELPHIA® New York Cheesecake

Reviewed: Jan. 17, 2015
What a great cheesecake recipe. I did not use cherries, I just wanted a plain delicious cheesecake. I had been worried about making this cheesecake for years, it was easy. Only difference I did, I left the cheesecake in the oven to cool off over night,(this was to help prevent it from cracking) the cake did crack. The cheesecake was still delicious.
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Basic Flaky Pie Crust

Reviewed: Oct. 7, 2012
Wonderfull recipe. I use Blue Bonnet put the stick in the freezer,and use I cold milk (place milk in freezer)and then follow direction of 1 member to make the pie size of the shorten and flour in the food processor. After the food processor in a stainless steel cold bowl, put the pea size mixture in bowl, and add ice cold milk slowly until mixture was mix. Place dough in side a olive oil greased ziplock bag. Place bag in freezer for 40 minutes.I could see the frozen margarine bits. Roll out dough. Pie crust came out very flakey.
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Basic Pasta

Reviewed: Jan. 14, 2011
This is a perfect basic recipe for pasta. I add just 1 teaspoon olive oil.
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Scones

Reviewed: Jan. 14, 2011
Trillion A+ last weekend 1/8/11 was the 1st time I made the scones. I followed the others with milk and egg measurement. 2 cup whole wheat flour 1 cup white flour 1 teaspoon pure vanilla extract 1/2 cup brown sugar fresh blue berries. Refridgerate dough for 2hr or over night.
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Never Fail Pie Crust II

Reviewed: Jan. 14, 2011
A+ a thousand time. I have been using this pie crust recipe for 3 yrs now. I replace the 1/2 cup ice cold water, with I cold milk. Refridgerate over night, then roll out.
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Anna's Chocolate Chip Cookies

Reviewed: Jan. 14, 2011
Better since my last review 2 years ago. This is my second review. I tweaked recipe. Cookies are dry, add just 1/4 whole milk or evaporated milk. I purchase Bakers chocolate and chop up the chocolate. I use some time all brown sugar, the brown sugar seems to make it softer. The temp for your oven should range 320-325 8-10 minutes(time is very important) anything higher higher will make your cookies hard. These are delicious with the chocolate chunks. I have tree nut allergies I had to change from the chocolate chips, and use the Bakers chocolate bar.
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