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The Whole Jar of Peanut Butter Cookies

Reviewed: Mar. 1, 2012
These are OK. Very delicate. Followed the recipe as written. On the first batch I neglected to let it chill completely; They were almost too crumbly to eat. I let the remanding dough chill overnight, and slightly under-baked them; this batch was much better. Great PB flavor, but incorrect ingredient ratio. Worth a try if you're one who likes to "tweak" the recipe.
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Pecan Pie Bars I

Reviewed: Nov. 23, 2011
I am big on only reviewing the EXACT recipe, therefor, I can't comment on the crust as I altered it. But, the filling was awesome! You must use the 10X15 inch jellyroll pan, and measure 2 1/2 cups of pecans CHOPPED. Don't measure before chopping. I am betting that's why everyone had "runny" results. Great alternative to pecan pie, which I find too sweet. Also had no problem with clean up using parchment paper sprayed with a bit of Baker's Joy.
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Chocolate Mint Cheesecake Bars

Reviewed: Jan. 12, 2011
Very good! One reviewer noted that their crust turned out wrong, try baking it until it fluffs up all the way to the center (it will fall when filling is poured in) About the undercooked results, turn the oven off and keep the cake in for an extra 30 minutes. Also, this recipe calls for way too much chocolate on top. I felt it would take away from the cheesecake itself so I omitted the drizzle and cut the amount of mint candies in half, it was just perfect!
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Master Recipe for Rich and Creamy Cheesecake

Reviewed: Jan. 12, 2011
Creamier than expected, but very good! The water bath SEEMS more difficult than it actually is and the results are well worth the 2 minutes of preparation. There were NO cracks in my cake. I like that there are fewer ingredients than some recipes and it tastes like the real deal, not like a fluffy cake. Very versatile and could be made with any variety of crusts and toppings. Big hit in my house and I will be making this again!
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Easy Baking Powder Drop Biscuits

Reviewed: Jan. 10, 2011
Very good! This was an easy and fast recipe that can easily be modified to suffice just about anyone. Add cheddar and fresh herbs for a savory biscuit. Add an extra Tbs of sugar or change to Splenda to compliment jams...Or just enjoy as is! I used a large ice cream scoop for easy transfer to my baking sheet and I will suggest wax paper for easy release and clean up.
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Basic Biscuits

Reviewed: Jan. 7, 2011
It's almost right, but not quite. I don't want to be the one the rate this as great according to my own changes, so I give it 2 stars for the "almost". my changes: butter NOT shortening, 2 Tbs of sugar (or splenda), 1 Tsp of salt (it's a must for flavor) and you have to learn the amount of kneading required. Too little and it's too crumbly, Too much and it's dense. I also form them freehand instead of messing with a cutter.
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