katinahat Recipe Reviews (Pg. 1) - Allrecipes.com (13762442)

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Downeast Maine Pumpkin Bread

Reviewed: Oct. 29, 2008
Incredible! My friend had a baking party, and I brought this recipe and made it. Everyone LOVED it, and it looks like it was tougher to make than it is. I followed the ingredient list exactly, but I used two 9 X 5 in pans instead. Cooked it for about 80 minutes for one loaf, and 85 for the other. They turned out perfectly moist, and not overcooked in the least. I covered them with aluminum foil about 60 minutes in, since they were already browning. Kept them looking beautiful. I HIGHLY recommend this recipe for anyone who wants a flavorful addition to any fall meal.
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Apple Pie by Grandma Ople

Reviewed: Nov. 24, 2008
What a wonderful pie! I used the Basic Flaky Pie Crust with Butter-Flavoured Crisco instead of normal Crisco, with 1 tsp sugar to compliment the apple pie. Also, I brushed the bottom crust with egg whites and put it in the oven for 2 minutes to prevent sogginess. For the pie itself, I followed the ingredients exactly, except for one variation: I added 1 tbs cinnamon, a dash of ground cloves, and a dash of nutmeg. As for the syrup, be careful! It thickens VERY easily to the point where you can't just dump it over the pie anymore. It attains a molasses-like consistency a lot faster than I thought it would. I put the sliced apples in a bag and shook it to evenly coat them. Then I mounded the apples into the crust. It may seem like a lot, but you WILL need all 8 apples! I ended up having to prepare a couple more when I saw how small 6 was. I then covered it with a lattice crust and had JUST finished with that and a leaf decoration I'd made with the left-over dough when I realized I hadn't added the spices! I mixed them into the remaining syrup that I was going to pour over the top crust, and made it into a spice "glaze" of sorts. I was kind of worried, so I kept tin foil over the entire pie until 15 minutes before the end of the cooking time. My worry was unnecessary-- it turned out perfectly! All of the crust was just perfectly cooked, even the part with the glaze on it. My boyfriend and his friends loved it, and were really impressed. I will DEFINITELY be making this again so
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Basic Flaky Pie Crust

Reviewed: Nov. 24, 2008
Excellent! This was the first time I made my own crust, so I was nervous about how it would turn out. No worries though, it came out BEAUTIFULLY! I used butter-flavoured Crisco instead of normal, since I was making a sweet, apple pie (Apple Pie by Grandma Ople). Also, I added 1 tsp of white sugar to further compliment the contents of the pie. After all of the intense warnings of stickiness, I had my wax paper ready, but it was unnecessary. Since I didn't have any pastry equipment, I just used my hands to combine everything. Next time I'll have to flour my hands first-- that was the time when the dough was really sticky! But after it was all combined, it wasn't sticky at all. It was very easy to work with and handle. I refrigerated it for about 15 or 20 minutes before putting it into the pie dish. I lightly coated the bottom crust in egg whites and put it in the oven for 2 minutes at 400 degrees to prevent sogginess. I used a lattice crust for my pie which, for the most part, went very well. HOWEVER-- this crust tears fairly easily, so be very careful with how thin you press it while you're working with it. Overall, a big thumbs up! I will be using this crust again and again :)
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Brownie Chocolate Chip Cheesecake

Reviewed: Dec. 26, 2008
Great recipe! This was my first cheesecake. I followed the recipe exactly, with a water bath, and my cheesecake turned out wonderfully. I coated the outside edge of the cheesecake with fudge frosting and mini chocolate chips for extra flavour and to hide my cracking sides (we all have our tricks).
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