deenibeeni Recipe Reviews (Pg. 1) - Allrecipes.com (15294357)

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Cranberry Cream Cheese Bars

Reviewed: Apr. 25, 2013
I made this exactly like the recipe & it was fine, but I could barely taste the cream cheese filling,so mainly this recipe gave me a new idea for my own recipe.I think the filling/cranberry proportions should be reversed; ie, mostly cheesecake-like filling with just a garnish or hint of cranberry. But I do like cranberry-anything, so I'll make this again except double (or maybe even triple) the filling and make it more of a true cheesecake: use sour cream instead of sweetened condensed milk and maybe add an egg. (This made a pretty large amount, so I may keep the filling amount the same and cut the topping in half, & do it in an 8" square pan.) I always make my cranberry sauce with half the sugar and substitute orange juice for half the water, and this tasted really good. I also used fat-free cream cheese and fat-free sweetened condensed milk, and these both worked well.
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Boiled Water

Reviewed: Apr. 1, 2013
April Fool's to you too!
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Persimmon Cake

Reviewed: Mar. 4, 2013
Wow, fantastic. I read many reviews and decided to go with the original recipe rather than reduce the sugar the first time out. It tasted incredibly good! I loved it. I did like one reviewer's suggestion of a lemon glaze, so I did that while it was still warm & it made an amazing chewy crust that was out of this world. I did a nutrition analysis on this, & with the recipe as-is and a glaze that uses 2 T of butter, it still comes out to only 7% fat, which is really great (I'm not one of those Atkins proponents, lol). I didn't add any nuts or anything. The only thing I would change for next time would be to leave more chunks of actual persimmon. Mine were VERY ripe and practically liquid when I used them (I had frozen them after they were ripe). Maybe if they aren't quite so ripe I'll have a little more control over that. I did this in a bundt pan at 325 with convection for 65 minutes, and it was perfect. I didn't add spices at all, didn't want it to seem totally Christmas-y, though around the holidays I might consider that or topping with some pecans. Really great. Oh, & BTW. I have a great Nordicware bundt pan, but from time to time I've had trouble with it releasing. I was worried about that because there was almost no fat in this recipe, but I didn't have any problems with my greasing mixture: 1/3 oil, 1/3 shortening, 1/3 flower (any amounts, just keep the proportions the same). Beat that together & "paint" it on with a basting brush. Works every time.
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