RWC4520 Recipe Reviews (Pg. 1) - Allrecipes.com (1606009)

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Irish Cream Chocolate Cheesecake

Reviewed: Mar. 17, 2014
I was able to cut the calories a bit by using light sour cream and 2 packages of neufchatel (reduced fat) cream cheese, along with a package of regular cream cheese. Served with a dollop of green tinted whipped cream for St. Patrick's Day! I prevented cracking by keeping the cake in the turned-off oven for about an hour after baking, then propping the door open for another hour. I might try a wee bit more Irish Cream the next time.
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Honey Oatmeal Bread II

Reviewed: Feb. 3, 2014
The only thing I did not like about this bread was the honey brushed on top. It made the top crust sticky and a bit tough. Otherwise, this makes a very nice loaf with good flavor and texture. As other reviewers mentioned, I added an extra cup of flour. The dough was still a little sticky, but baked up nicely..
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Old Fashioned Stollen

Reviewed: Dec. 22, 2013
I'll use more yeast next time. When I shaped it into a loaf, it spread outward rather than rising upward very much, so I ended up with a rather flat, but very tasty stollen. I added 1/2 tsp cardamom, and will probably use just a bit more next time. When I brushed on the egg wash before baking, I sprinkled with a little sanding sugar. I might try the powdered sugar glaze, but I can't stand a stollen covered with a layer of powdered sugar. It hides the subtle flavors of the bread.
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Cinnamon Pumpkin Waffles

Reviewed: Oct. 19, 2013
Excellent pumpkin flavor! I used a combination of white whole wheat and regular whole wheat flour. I also added buttermilk powder. We'll definitely be having these again!
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Creamy Rice Pudding

Reviewed: Jul. 24, 2013
I used leftover rice from a Chinese restaurant. Since they use short grain rice, the pudding turned out very creamy. I used fat free half and half and 1% milk. I also added 1/2 tsp of freshly ground cardamom (in a double recipe). If you like cardamom, it makes it wonderful! Be careful adding the egg. I mixed it with the second batch of milk and poured it in VERY SLOWLY so it wouldn't turn to scrambled eggs.
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Pineapple Upside Down Cupcakes

Reviewed: Jul. 6, 2013
Not bad for a "doctored up" cake mix recipe. I want to try this with a scratch cake recipe, however. A true pineapple upside cake uses a sponge cake, and this turns out light and fluffy. One tip: don't let the cakes sit on the waxed paper too long, or the bottoms will get moist and gummy. Once you know the topping won't drip any more, transfer them to a cooling rack to finish cooling.
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Berry Oatmeal Muffins

Reviewed: Feb. 24, 2013
I used white whole wheat flour, vanilla sugar, and 1/2 cup applesauce (reduced the oil to 1/4 cup. I accidentally forgot to put in any egg at all. But these came out beautifully! Very light and flavorful. I'll make sure I forget the egg the next time I make these.
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Soft Molasses Cookies V

Reviewed: Jan. 27, 2013
The only fault I can find with this recipe is not enough spice. I like them very spicy, so I'll double the spices next time and add some ground cloves. The texture is perfect! I rolled them in a mixture of maple and white sugar and pressed them down with a fork. The maple added another subtle layer of flavor. This is definitely one for the recipe box.
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Blueberry Pie

Reviewed: Oct. 14, 2012
I used 5 cups of frozen blueberries and kept the sugar the same. It was delicious and set up very nicely (I can't stand a runny pie!). The only thing I'll do differently next time is to add a bit of lemon juice.
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Cranberry Applesauce Muffins

Reviewed: Sep. 1, 2012
These really are excellent. I made the modifications others have suggested, using a bit more applesauce and less oil. I increased the cinnamon by half and added some freshly ground nutmeg. I also added a half-teaspoon of baking powder to the baking soda. I made these in mini-muffin pans, baking for about 19 minutes. I did not flour the pans as the recipe indicated. Just greasing them was fine, and they came out beautifully. I also left out the nuts, just my preference.
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Ultimate Maple Snickerdoodles

Reviewed: Jun. 3, 2012
Excellent! Like many others, I didn't have any maple sugar, and couldn't find it. So I used the cinnamon sugar to roll them in. They turned out delicious! I'm going to find some maple sugar for the next batch!
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Pull-Apart Hot Cross Buns

Reviewed: Apr. 8, 2012
Excellent, light and flavorful! The recipe actually made 18 LARGE buns for me. I didn't make this in a bread machine, but it worked perfectly well kneading the dough in the stand mixer. I gave them two risings in the bowl, and then shaped them put them in baking dish, and them in the refrigerator overnight. I took them out on Easter morning, gave them their final rise and baked them, so they were warm and delicious! I brushed them with an egg wash before baking so they got a nice shiny golden top. I did find that the glaze recipe made WAY too much. I only used about a third of the glaze (froze the rest for future use). The almond flavor in the glaze was a wonderful complement to the cardamom in the rolls. This is definitely a recipe that I will make again. Might not even wait for Easter. I think this recipe would also make excellent cinnamon rolls.
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Crusty Rolls

Reviewed: Feb. 20, 2012
Nice texture with a crisp crust. However, the rolls spread out too much in the final rising and do need more salt.
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Easy Oatmeal Muffins

Reviewed: Jan. 29, 2012
I added some cranberries, applesauce and cinnamon and used white whole wheat flour. I also sprinkled some streusel over the tops before baking. These turned out great!
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Peanut Butter Pie I

Reviewed: Oct. 30, 2011
This is a wonderful peanut butter pie recipe. I added just a splash of milk to the peanut butter mixture, since it was very thick and might have been too much for my hand mixer to handle. I also used a store-bought crust, since I was pressed for time, but I'm anxious to try it with the homemade crust. It had a creamy texture (frozen or just chilled) and a robust peanut butter flavor (I used all natural unsweetened peanut butter). This one's a keeper!
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Peanut Butter Cookies IX

Reviewed: Oct. 14, 2011
Excellent taste and texture! I used all white whole wheat flour and left out the chocolate chips. I've never made peanut butter cookies with oats in them, but they gave the cookies a nice crunch on top of the chewy texture. This will definitely be my #1 peanut butter cookie recipe!
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Apple, Cranberry, and Pear Crisp

Reviewed: Sep. 10, 2011
I added cinnamon and nutmeg to the topping and omitted the walnuts, and it turned out very good. Don't be afraid to leave out the nuts if you can't eat them.
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To Die For Blueberry Muffins

Reviewed: Sep. 4, 2011
I also used buttermilk, per the suggestion of several other reviewers. This makes them rise beautifully. If they don't rise well for you, you have probably overmixed the batter. I also added 1/2 cup of applesauce, about a teaspoon of cinnamon and 1/2 of a whole nutmeg ground. Another trick I use for blueberry muffins is to take 1/2 cup of the blueberries and smash them with a fork into a rough puree. This spreads the blueberry flavor throughout the batter.
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Oatmeal Raisin Cookies I

Reviewed: Aug. 28, 2011
I did tweak this with a little more flour and less sugar (1/2 C white, 3/4 C brown). I also used white whole wheat flour, which adds some fiber. I rolled the dough into balls, which made for very nice, puffy cookies. As others have noted, don't use a mixer after creaming the butter and sugar. Mix it in by hand and DON'T overmix.
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Blueberry Coffee Cake III

Reviewed: May 29, 2011
Excellent coffee cake! I followed the other reviewers' suggestion and increased the milk to 3/4 cup. I also used white whole wheat flour (you read that right...it's whole wheat flour that is milled to bake just like white flour, but has all the nutrition of whole wheat). I also added 3 TB buttermilk powder and 1/2 tsp almond extract (should have used at least a full tsp, but didn't want to overwhelm the blueberry flavor). I have a small hand-cranked food processor that is perfect for making the streusel topping. I baked this in a glass 9X9 pan, and it turned out perfect in 45 minutes.
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