Memmett Recipe Reviews (Pg. 1) - (15778424)

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Cherry Cheesecake

Reviewed: Mar. 9, 2015
This is an old but great recipe. It's the first (and I think only) one I ever brought home from home ec in school - around 6th grade or so. I lost mine from the wrapper and came on here for a quick dessert for my grandson. It took only minutes and passed his lick the beater taste! It is now in the fridge and is just about set after only 3 hours. I think the reason some peoples' don't set (maybe) is they are using condensed milk not SWEETENED condensed milk - big difference. Also, don't softened the cream cheese - the mixer will do just fine. I put homemade whipped cream and strawberries on top as well.
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Basic Cream Cheese Frosting

Reviewed: Feb. 3, 2015
I did cut the sugar down by 1/2. Still a great frosting.
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Photo by Memmett

Salted Caramel Sauce

Reviewed: Dec. 17, 2014
AWESOME!!!! I followed the recipe as written and it turned out great. One other reviewer stated the it stuck to her spoons. I used a silicone based spoonula (spoon/spatula) and didn't have that problem. I only used the spoonula and no whisk since my whisk is metal and was afraid of it sticking. Can't wait to have this over my homemade vanilla ice cream (also Chef John)
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Whole Wheat Drop Biscuits

Reviewed: Apr. 2, 2014
Easy, peasy and so light and fluffy. I substituted skim milk for the soy (allergic to soy) and they turned out really well. We had these with my "clean the fridge out" soup and they were perfect. I also using the last of my on-hand whole wheat flour - now it looks like I'll have to buy more. Hub and I couldn't stop eating them.
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Very Chocolate Ice Cream

Reviewed: Jan. 9, 2014
OH.DEAR.GOD - This ice cream recipe is the best! I used half and half instead of the milk as others have done also. I put the mixture in the freezer for 1/2 hour before putting it in the ice cream maker - I'm new to the ice cream maker world and found this trick out after a failed batch wouldn't thicken. This thickened up with no problems. The texture is SOOO creamy. I swirled natural peanut butter in before final freeze. Yummy, yummy, yummy!
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Jewish Apple Cake

Reviewed: Nov. 11, 2011
Yummy! I have made this 2x in the past 2 weeks - first time according to recipe (except I cut bake time down to 1 hour), 2nd time I substituted 1/2 c. unsweetened applesauce for 1/2 c of the oil. Second time, I made this in the Perfect brownie pan (one that makes the individual brownies as it bakes). I cut the time down to 45 minutes as the metal is touching more sides. Great for treating people at work this way!
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