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Chantal's New York Cheesecake

Reviewed: Nov. 22, 2012
I made this yesterday, and it was devoured today! I was a little nervous after reading all the reviews and suggestions. It seemed to become much more complicated than I needed. Anyway, I followed the original directions. I did not have a pan for the water bath so I just put a roasting pan on the shelf below filled with water. I made the strawberry topping from this site suggested by others. This worked perfectly and the cheesecake was a big hit - I will make this again. Bottom Line the original directions work perfectly!
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Ninety Minute Cinnamon Rolls

Reviewed: Dec. 25, 2010
This recipe is a keeper. Cooked them for breakfast this Christmas morning. Only change I made was adding half a cup of walnut pieces along with the raisins. My family all gave this two thumbs up! There were no leftovers. Thanks for sharing.
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Vanilla Ice Cream VIII

Reviewed: Apr. 6, 2010
Super quick and easy to make. I followed another reviewers suggestion and used a can of evaporated milk and used 2% milk. Tastes like the ice cream I used to eat in England when I was growing up. My kids make this with minimal mess or supervisio.
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World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Mar. 7, 2010
The name is perfect, no "tweaks"needed. This is hands down the best scone I have ever made and so simple to make. Make double because they don't last long!
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Cube Steak Parmesan

Reviewed: Jan. 20, 2010
OK, I read all the reviews first and followed their advice! I made the following changes and this came out great. I doubled the breading mix (except I still used 2 eggs). I used Italian seasoning and prepared breadcrumbs instead of the saltines because that is what I had on hand. After browning the meat I poured a jar of spaghetti sauce over the top baked it in the oven for 45 mins covered with aluminum foil. I then sprinkled shredded mozzarella cheese over the top and baked uncovered until the cheese melted. Served over egg noodles this was a keeper!
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Lemon Blueberry Drop Scones

Reviewed: Aug. 9, 2009
My daughter has made these for us several times since I discovered this recipe. We have made them with and without the lemon, used plain or lemon yogurt and they tasted great every time. A definite hit that is a sure crowd pleaser!
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