extracheeseplease Profile - Allrecipes.com (13447885)

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Home Town: New Jersey, USA
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Member Since: Sep. 2009
Cooking Level: Intermediate
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Jersey Shore
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Recipe Reviews 11 reviews
A-Number-1 Banana Cake
My husband, who won't eat bananas, LOVES this cake. This recipe always impresses my company. I love it as is, or with semi sweet chocolate chips in it. I've also baked it with an added tsp. of vanilla. So great. I frost it with cream cheese frosting. It tastes even better the next day. I wouldn't hesitate to recommend making this absolutely delicious cake.

0 users found this review helpful
Reviewed On: May 28, 2015
Raspberry and Almond Shortbread Thumbprints
I am baking my cookies as I write my review. The dough was nice to work with. I didn't have any problem with crumbling. I didn't soften the butter too much before starting. I didn't feel the need to change the recipe by adding more flour or changing the oven temp. Really glad I didn't. The shortbread is BEAUTIFUL on the tongue! So flaky and buttery. I used the almond extract lid to make a dent in the tsp. sized balls of dough. I baked for 14 minutes and then put the jam in immediately after baking with a baby spoon. EASY PEEZY! I used Smuckers raspberry, but any flavor you like best would be great! I highly recommend making the recipe as is. On my next batch I'm putting them jam in while baking to see if it's just as easy. Thanks so much!

1 user found this review helpful
Reviewed On: Dec. 22, 2013
Cracked Sugar Cookies I
These are absolutely delicious. I didn't change the recipe at all. I am not sure why some folks are finding their cookies to be raw in the middle. I wouldn't flatten. It's not necessary if you follow the recipe correctly. I did allow my eggs to come to room temperature. Make sure your butter is not too soft. It should just give a little bit when touched with your finger. If it's mushy, it will make your cookies flat. Also, if you over beat the dough it will make for a flat cookie. Once you've added the flour mixture, just mix until blended. I did not allow the cookie to sit on the cookie sheet. I moved them to a cooling rack right away and they look great. I like rolling them in colored sanding sugar or sprinkles. So beautiful. Thank you!!

2 users found this review helpful
Reviewed On: Dec. 22, 2012

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