clarinetlover Recipe Reviews (Pg. 1) - Allrecipes.com (13472141)

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Lemon Icebox Pie III

Reviewed: Apr. 28, 2010
Oh, this was really good, even better than I expected. This is a creamy and versatile go-to no-bake cheesecake recipe that everyone should have on hand. I made my own graham cracker crust and used Neufchatel cheese and fat-free s.c. milk. I also made sure to put in plenty of lemon zest, which not only adds bright flavor but also happy specks of color. Be sure to do a taste test after mixing everything together to see if anything needs added (sugar, more zest, etc.) I'm thinking of trying a vanilla pie next!
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Four Cheese Baked Ziti

Reviewed: Mar. 22, 2010
This recipe is alright, the cheese sauce tends towards the chunky side and is overall bland. To solve the chunkiness, I replaced the base of the cheese sauce with a white sauce recipe from my fav cookbook (basically flour, butter, and milk). I then stirred in a cup each of mozzarella and swiss and 2 Tbsp grated Parmesan, along with the red pepper flakes and basil. Pour over the ziti, and then I top it with about a cup of my fav spaghetti sauce to add more interest to the dish. With these tweaks the ziti is irresistibly creamy and flavorful.
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Peanut Butter Feather Pancakes

Reviewed: Mar. 17, 2010
These pancakes were delicious and very easy to make. I ran out of baking powder and only used 1 Tbsp, but they definitely weren't too flat. The batter was the perfect consistency and not one pancake turned out too dark. I sprinkled mini chocolate chips over each pancake for a special treat.
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Mini Pumpkin Whoopie Pies

Reviewed: Nov. 5, 2009
I altered the recipe a little: I only used 1/4 cup butter in the cookie dough, 1 cup granulated sugar, 1 1/4 cups pumpkin puree, and pumpkin pie spice instead of ginger. For the filling, I used 4 Tbsp butter instead of 6. I'm not sure how they would have turned out if I hadn't cut out some of the butter and sugar, but they turned out delicious the way I made them. They're best when they've been sitting in the refrigerator for a few hours and the filling has become even creamier. A great snack for school and work lunches!
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Iced Pumpkin Cookies

Reviewed: Oct. 30, 2009
I made these with 1/2 cup white sugar and 1/2 cup brown sugar, 2 tsp cinnamon and 1/2 tsp pumpkin pie spice, and about 1 1/2 cups of pumpkin puree, and they turned out amazing! They are very cake-like and moist, my favorite kind of cookie. I also added 1 oz of cream cheese to the frosting.
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Tres Leches (Milk Cake)

Reviewed: Oct. 19, 2009
I made this recipe to use up some leftover sweetened condensed and evaporated milk I had sitting in the fridge. I only had 4 oz of each, so I reduced the whole milk (which I substituted with heavy whipping cream) to 1/2 cup. These amounts worked perfectly. I also followed the suggestion of another reviewer and whipped the egg whites separately, then folded them into the batter. Finally, 1 1/2 c. of whipping cream was a bit too much for the topping, so I'd only use 1 c. next time. Overall, this recipe was excellent after a few tweaks. It has a unique flavor and I'll be making it again!
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Sunday's Apple Pie

Reviewed: Oct. 8, 2009
I didn't change a thing with this recipe and it turned out PERFECT! I made homemade crust and added some sugar and vanilla to the dough for a bit more flavor. I also followed the advice of another reviewer and brushed the top crust with water and sprinkled it with sugar. If you cut the pie right after you take it out of the oven, it'll be too watery, but after about a half an hour the juice thickens up. I'll definitely be making this again!
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Apple Crisp IV

Reviewed: Oct. 1, 2009
Summary of the changes I made: use tart apples, cut out the water completely, cut out some of the brown sugar since the topping seemed a bit too sweet, and add a touch of nutmeg and vanilla. Serve warm with a scoop of vanilla ice cream, and this crisp is the best!
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