Joanne Recipe Reviews (Pg. 1) - (13315140)

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Chocolate Banana Pie

Reviewed: Dec. 30, 2013
I haven't tried it yet so I gave it three stars for the instructions--no mention of the milk necessary to make the pudding in the ingredient list. Also, if you read through, it appears as though perhaps you're supposed to add a second layer of bananas before the final layer of whipped cream (how stiff should that cream be?) All in all, this sounds great and I'm going to make it tomorrow. But it will be more like when I come up with an idea of my own and make it on the spot, winging it, if you will, rather than following a clear recipe. Something clearly was "lost in translation."
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Phyllo Tarts with Ricotta and Raspberries

Reviewed: Aug. 28, 2012
I gave this five stars...except I didn't actually make it at all the way it says. I didn't want tarts. So...I doubled the filling ingredients and used an 8" frozen pie shell instead of the phyllo dough. I also used a mixture of cardamom and nutmeg in place of just nutmeg. I used a wire whisk instead of an electric mixer. I used a mixture of berries and sprinkled them with a little sugar and a drizzle of water to provide a little syrup then I grated a little of the orange rind and mixed it in with them very gently. I didn't put them on top of the pie, just served them alongside. Oh--it took about forty-five or fifty minutes to bake at 350...maybe a little longer. Since I was messing with the recipe I just set it for the original time and then kept adding increments of five minutes...I kind of lost track after a while. I just took it out when it looked "done". It got rave reviews from my family. I think you could use a cookie type pastry shell, too...or maybe even a chocolate shell...
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Pecan Pie Cookie Bars

Reviewed: Jan. 25, 2009
These are simple and oh, so good. I've made them twice now, the second time adding chocolate chips for a chocolate lover. Honestly, I think the chocolate detracts from the delicacy of the taste, but I wouldn't turn one down if offered.
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Spicy Glazed Pecans

Reviewed: Jan. 25, 2009
So many of the glazed nut recipes call for egg white. I simply didn't want to be bothered. So I chose this one. Then I started playing...added some salt, sprinkled in some cinnamon...Sneaky hot sweet nuts. Yum. They've been referred to as the "devil" nuts because you can't stop eating them.
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Cranberry Nut Pie

Reviewed: Dec. 3, 2008
This was wonderful. I was afraid it was going to be too tart--berries this year make your cheeks pucker. But it was perfect. I did double the filling proportions because the pan just looked too empty but it was still perfect. Got raves. It's a keeper.
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