Knoxville Recipe Reviews (Pg. 1) - Allrecipes.com (15708307)

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Old Fashioned Oatmeal Cookies

Reviewed: Jan. 21, 2013
I find this recipe comes out too much like a cake, biscuit, or muffin... just not the right consistency for oatmeal cookies. Honestly might work better in muffin tins!
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Whole Wheat Bread II

Reviewed: Apr. 21, 2012
This is a pretty good recipe, for me it came out as slightly dense bread that tastes like a bready "wheat thin;" given that I like the taste of wheat thins, and given that I like bread, I saw that as a win. I'll definitely make this bread again.
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Glazed Yeast Doughnuts

Reviewed: Apr. 18, 2012
I may be a man of simple tastes, but I love my donuts (or doughnuts if you prefer). This is probably the best recipe I have tried on allrecipes.com. Usually recipes try to form a veritable gestalt upon the taste buds with too much sugar or other similar issues, but this recipe is right on for an easily made donut that I might venture to call fluffy little delightful morsels of happiness. It is fantastic with a dusting of cinnamon & suguar, powdered/confectioners sugar, glaze, frosting, sprinkles, and/or chocolate. There isn't much not to like about this recipe. Hats off to the contributor.
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Banana Pancakes I

Reviewed: Mar. 6, 2012
I use just a bit more banana than the recipe calls for and it's absolutely amazing. These pancakes come out perfect every time: fluffy and delicious, a huge crowd pleaser! They are so easy to make and can take on extra ingredients like chocolate chips and/or nuts for variations on taste and an early morning surprise for the family. The only tricky part is that of all pancakes: making sure the griddle is the right temperature! You may want to adjust baking powder amount to suite preference as well (more powder for more fluffyness, less for flatter, more crepe like pancakes).
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Chantal's New York Cheesecake

Reviewed: Mar. 6, 2012
Caveat: sour cream is expensive and difficult to find overseas where I am staying now so I omitted the sour cream; likewise, graham crackers practically don't exist so I substituted digestive biscuits. That being said, this recipe blew the socks off every single person I served it to... and these are picky people who usually moan and groan about the slightest shortcoming in a food! The taste and texture of this cheesecake is pretty much perfect: smooth with a bit of a cheesy bite. Honestly, I probably won't ever bother with sour cream in a cheesecake from now on. This is a tough cheesecake not to crack though, so be super careful not to over mix and make sure you have the oven temperature perfect. If you still have cracking trouble, CHEAT: use cupcake trays for mini cheesecakes, or throw a topping onto the cheesecake (although this cheesecake frankly doesn't need a topping so less is more if you go that route).
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Crispy and Creamy Doughnuts

Reviewed: Mar. 6, 2012
I found this recipe more or less pretty good. It's a little too sweet, so I would cut the sugar amount a bit. The frosting ends up super buttery as well, so you may want to cut back to suit individual preference. I didn't bother to use a donut cutter and other than a couple being still doughy in the center, they turned out great... just make sure they don't get too thick when the dough rises.
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Cheese Cake Cups

Reviewed: Mar. 6, 2012
Great recipe as is. I had to use digestive biscuits as graham crackers aren't all that easy to find outside the US; however, this recipe draws accolades from everyone I serve it to. A credit to the recipe is that the sweetness is where it should be and not overwhelming like some other recipes.
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Brooke's Best Bombshell Brownies

Reviewed: Mar. 6, 2012
Really good recipe overall, but too sweet for me. The recipe calls for 3 cups of sugar which drew complaints; however, 2 cups of sugar gets rave reviews from guests (especially with a scoop of vanilla ice cream). This is also a great recipe for throwing in nuts, and I find people still love them even when you omit the chocolate chips.
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Best Chocolate Chip Cookies

Reviewed: Mar. 6, 2012
This is a fantastic recipe; however, it comes out too sweet by default so if you like them less sweet, you can safely reduce the sugar amount to 2/3rds the original amount. My first couple of times making this recipe at full sugar and at 3/4's sugar both drew complaints about the sweetness from those I shared with; however, at 2/3rds people start making requests for them. In all fairness, this happens to me a lot on allrecipes.com, and I find I need to cut the sugar on most recipes to really draw praises.
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