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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 28, 2014
I've made cheesecake before and so after reading all the reviews, I went for the adjustments to get more pumpkin flavor and cheesecake texture. The result was perfection on the first try! I used a regular cake pan and it still worked out fine. (first slice a little tricky though). Check out my crack free cheesecake photo with a slice in front. I piped homemade whipped cream and sprinkled cinnamon on top. It looked amazing. PS. I did use almost all organic ingredients just because I prefer it. Here's what I did... Followed recipe basics, yes I used puree and added spices. Changes: -Used about 3/4 to 1 cup of puree and a little more of each spice. -Increased sugar by adding 1/4 c. more. -Used 3 packages of cream cheese and 3 eggs at room temperature. -Folded in 1/2 cup sour cream after beating in each egg. I sat the sour cream out for about 30-40 min. so it wasn't super cold. -Made my own gram cracker crust. 1 1/2 cups crushed graham cracker crumbs, 1/3 cup whit sugar, 6 tablespoons melted butter. Mix and press to bottom, no need to prebake. -Poured about half of white batter on the bottom to achieve more of a pronounced cheesecake layer. -Baked for 1 hour at 350 in water bath that went half way up side of pan. (I placed my pan in a rectangle glass dish filled with water). -After the hour, I opened the oven part way and let in cool down in there for another hour. Finally, it sat on the counter for 30 minutes before it went in the refrigerator over night. SCRUMPTIOUS!
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Bread Machine Challah II

Reviewed: Jul. 19, 2009
After reading a story to my students with Challah in it and eating some form Noah's Bakery, I had to go and find a recipe that could match such a delicious bread. This one is awesome. I have a bread machine but have never used it. The instructions seem so complicated, so I always end up making my bread by hand. I don't mind taking the time as long as the bread tastes good. I proofed the yeast (active dry) in 1/4 cup of the warm water called in the recipe and mixed everything else together including the remaining amount of water(except for the eggs). I whisked the eggs and added it to the everything mixture. Finally I added the yeast mixture. Then I added 2 cups of flour and mixed and finally 2 more cups. It turned out to be a nice dough. Yes, it was a bit sticky, but after rinsing my hands, I was able to able to ball it up and put it in my greased bowl (I used a large pot with a lid!) I turned it over once and let in rise for 1 hour in my garage since these days are 110 out here. It's a perfect place to rise bread! Then I punched it down and let it rise for 30 more minutes. Then I punched it down, kneaded it, and braided it. Then I let the braid rise for another 45 minutes. It did not rise as much as some other bread I made, but it did rise enough for me. It turned out very good! My kids liked it better than a previous recipe I've tried. It was soft, flaky, sweet moist and even buttery in a way. Next time, I'm going to increase the rising time to see if it g
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