Gingy Recipe Reviews (Pg. 1) - (11912900)

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Authentic German Cheesecake

Reviewed: Apr. 8, 2010
I've only ever used quark for cheesecake... A nice touch is mixing some canned peaches (coarsely diced) into the batter before baking. This is what my German grandma always does for hot summer afternoons.
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Brunch Scones

Reviewed: Apr. 6, 2010
These turned out just like in the picture, though I hoped they would rise a bit more (and look like the ones you get in Britain). Dough was easier to work with after I floured my hands well. I padded them into circles and didn't glaze them with anything. The taste could have been somewhat richer and sweeter but they were perfect with some butter and homemade strawberry jam!
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Overnight Cinnamon Rolls I

Reviewed: Apr. 6, 2010
I made them for Easter Sunday Brunch and they turned out just wonderful. I did add a tablespoon of softened butter to the filling and doubled the amount of cinnamon to give it a richer taste. I also used cream cheese icing (Cinnamon Rolls III) instead of the one given in this recipe and it melted just right on the warm rolls. A friend made the same recipe just as it is for another brunch and they turned out great as well. She did substitute the cornsyrup with honey, though.I guess it just depends on personal preferences. I made 8 rolls in a 10"-springform pan and they were done after 20 minutes (I had to put aluminum foil on the top so they would not burn after 15 min.)
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