Kosherbakerman Recipe Reviews (Pg. 1) - Allrecipes.com (13420672)

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Kosherbakerman

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Pizza Sauce I

Reviewed: Jul. 1, 2011
An excellent sauce but two problems: 1) Far too salty, as several reviewers have noted. Cut the salt by half and you'll do very well. 2) Too watery. Recommend seeding the tomatoes. Otherwise, a delightful blend of fresh spices and tomato flavors. If you want the same old thick, standard pizza sauce, then order Pizza Hut. This sauce is a keeper!
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Photo by Kosherbakerman

Easy Key Lime Pie II

Reviewed: Nov. 10, 2012
Fantastic recipe just as written - except should be 350 degrees x 10 minutes. I had none of the problems that prompted some reviewers to bake longer than 10 minutes. Perhaps some ovens were not truly at 350 degrees and could have used a thermometer? Perhaps some ovens were not properly preheated? It's not enough to preheat just until the temperature officially reaches target and pop in the pie. I preheat 10 minutes after reaching target. Has to do with thermal mass and all that physics stuff.
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Photo by Kosherbakerman

Sufganiot

Reviewed: Dec. 9, 2012
This recipe makes good sufganiot. We mixed ours in a bread machine and let it rise until more than doubled in volume -- about 1.5 hours. We rolled dough to about 3/8 inch thick and cut into circles about 2.5 inches in diameter. Then let rise until again doubled in volume. Fry in oil until lightly browned on both sides. Let them drain/cool on a drying rack over paper towels, puncture through to the center with a small thin knife, and then fill through that slit using a cake decorator with a long thin tip. We filled some with raspberry preserves, some with Marion berry, and (at our daughter's request) some with marshmallow fluff. We sprinkled confectioners sugar over the top - rather than rolling them in it. Nothing wrong filling them with cheese. Happy Chanukah!!!
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Shabbat Challah

Reviewed: Dec. 29, 2012
Lacks the richness and texture that I associate with challah. Several recipes on this site yield a much more typical challah. This is OK as a "general bread" recipe. I suggest making a 1/3 recipe and dividing that into two loaves. The recipe as written makes a huge amount of bread.
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