Roland Recipe Reviews (Pg. 1) - Allrecipes.com (15482882)

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Best Chocolate Chip Cookies

Reviewed: Jun. 6, 2012
very nice cookie! Normally I don't make changes to recipes until round 2, but I made an exception this time. I'm tired of "flat cookiies", so I followed the advice from the bakers I work with. I melted and browned 1 stick of the butter and then blended it in with the softened butter. This technic brings out the nuttiness of the butter. And because I wanted a little bit of volume from these cookies, I cut back the baking soda to 3/4 tsp. and added a 1/2 tsp of baking powder. Of course I refridgerated the dough for 1 1/2 hours prior to baking as usual. The results turned out well and I have a great tasting, thicker cookie! The next time I make this, I will be cutting back on the brown sugar to 3/4 cup. I used chocolate chunks and peanuts this time and this recipe yielded approx. 30- 3" cookies.
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The Whole Jar of Peanut Butter Cookies

Reviewed: Jun. 4, 2012
**WARNING** This cookie MUST be accompanied by a large glass of milk!! Very good cookie! I'm not a huge fan of peanut butter cookies but these turned out delicious. I followed the recipe ingredients with no substitutions. I did however sprinkle sugar on each ball prior to pressing. I also refridgerated for 3 hours. I found a 13 and a half minute bake to be perfect. Thanks for sharing!
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White Chocolate Raspberry Cheesecake

Reviewed: May 28, 2012
I'm giving this recipe 5 stars. It deserves it. This cheesecake is very rich and decadent! I followed the recipe as is except for baking technics and a berry switch. I replaced the raspberry with blueberries. I did this for 2 reasons. I like blueberries better and no seeds so no straining. As for baking technic, I used a 9" round cake pan and lined the bottom with wax paper for easier removal. I baked my cake in a water bath at 325 for 55 minutes and then cracked the oven door open and shut it off. I let the cake sit for 1 hour and then refridgerated. The only other tip I can give you is if your using a stand mixer to make your cheesecake, use slowly while mixing to reduce the air in the mixture and take your time incorporating the eggs. After cooling, when you flip it over to remove, rub a hot towel over the bottom to loosen the crust and it should come right out. EXCELLENT RECIPE! Thanks for sharing!
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Soft Chocolate Cookies

Reviewed: May 24, 2012
Very good recipe!! These cookies have a soft "brownie like" texture. I followed the recipe as stated and did no adjustments. The only difference for me was a greased lined cookie sheet and I sprinkled a bit of granulated sugar on top of each ball prior to pressing so the fork would not stick. The only reason I did not give this recipe 5 stars was because the cookie dough even after refridgeration was a bit messy to work with. All in all, the results were definitley worth it!! Thanks for sharing!!
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Cheesecake Lemon Bars

Reviewed: May 18, 2012
So I had all the ingredients in house to make these yesterday morning so I gave it a try. These turned out very nice. They layered perfectly and looked tasty. I was concerned with the crust because I thought I might have overworked it a bit. Not the case. I took these into work yesterday afternoon and everyone really enjoyed. I got compliments on the crust, taste and texture. Are these the best lemon bars I have ever had?...no, but overall, very good and I would make these again.
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Soft Oatmeal Cookies

Reviewed: May 16, 2012
excellent cookie! I followed the recipe as is and wouldn't change a thing. I did take the posters suggestion and added 1/2 cup walnuts and a 1/2 cup of dried cranberries. I yeilded 30 cookies from this recipe due to the addition of nuts and berries. Highly recommend!
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Creamy Italian Dressing I

Reviewed: Mar. 2, 2012
so easy to make! I put all the ingedients in my stand mixer and let it do the work. This recipe was perfect the way it is and truly a keeper. I look forward to using it on pasta salad this summer!
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