nwayne1012 Recipe Reviews (Pg. 1) - Allrecipes.com (14303539)

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Fluffy French Toast

Reviewed: Jun. 10, 2012
Made french toast for my boyfriend's birthday using thick slices of leftover challah bread and he raved over it. Flour is a great addition to french toast I had not thought of. Very simple and delicious recipe.
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Best White Icing Ever

Reviewed: Jul. 31, 2012
I used half salted butter and half shortening and it turned out perfect. Great recipe.
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PHILADELPHIA Vanilla Mousse Cheesecake

Reviewed: Jul. 31, 2012
Yummy cheesecake but I would use less cream cheese in the topping... it was too "cheesy" for my taste. But overall, great recipe.
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1 user found this review helpful

Best Brownies

Reviewed: Jul. 31, 2012
I baked only the brownie part without the frosting and they were delicious. Unlike a lot of other brownie recipes that turn out a cakey product, this recipe produces brownies that is gooey and fudgy like the box mixes. Next time I will try with the frosting.
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Italian Herb Bread I

Reviewed: Jul. 2, 2012
Really yummy, aromatic bread... I followed the recipe exactly and the bread turned out great. Used for sandwich bread - family loved it. Original yield states two loaves but they are HUGE loaves. I would say this recipe makes four large loaves.
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Challah I

Reviewed: Jun. 10, 2012
Boyfriend requested french toast for his birthday breakfast so I searched for a good bread recipe to use for it. Very glad I stumbled upon this recipe. I have never eaten challah bread before so I dont have a frame of reference but this bread is so good. I followed the recipe exactly except that I used bread flour instead of all purpose. I found that I did not need all 8 cups. I got through about 6.5 cups before the dough reached the desired consistency. This recipe makes ALOT of dough... I wasn't prepared for having so much bread at one time so instead of two large loaves I made one large loaf and three smaller loaves. I preheated my baking stone at 550 for one hour and then decreased the temp to 375. I placed the loaves directly on the baking stone and baked for 25 minutes. Turned out perfect. My family and I devoured two of the smaller loaves right out of the oven. We used the third smaller loaf for french toast this morning and now we have the huge loaf left over. I will probably half this recipe next time unless I'm feeding more then 4 people.
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Fudge Truffle Cheesecake

Reviewed: Sep. 2, 2012
Amazing cheesecake - once cooled completely the texture is very dense and fudge-like. I used chocolate animal crackers for the crust and swapped the confectioners sugar for granulated sugar and melted the butter in order to more easily press the crust into the pan. I used 60% cacao chips instead of milk chocolate. I put a pan of water in the oven with my cheesecake and then baked for 55 minutes, left in oven for 1 hour, and then refrigerated for one hour. It was beautiful - no cracks. I'll make again and garnish with ganache, powdered sugar, whipped cream, or strawberries.
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