Liz Recipe Reviews (Pg. 1) - (16062586)

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Flourless Chocolate Cake II

Reviewed: Jan. 17, 2012
INCREDIBLE!!! I took the suggestion of using more chocolate bars (8 oz total) and omitted the cocoa powder. Defintely takes a lot longer to bake than the recipe states (and I have a new oven), so be patient :) I made individual cakes in ramakins ( sprayed Pam on them vs. using cocoa powder) for my guests and finished it off with a a smudge of whipped topping and a couple raspberries for garnish/color. No frosting needed. INCREDIBLE!!!
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No Crust Pumpkin Pie

Reviewed: Nov. 5, 2011
This recipe is a great low fat alternative. Be aware-the size of pan it calls for will NOT fit all the ingredients. I used a 9x11 glass baking dish and it worked perfectly. I also cooked it at 375 for the entire time and it came out perfect. The texture is definitely more of a custard but if you bake it on 375 it solitifies perfectly and is not runny, just moist. Will definitely make again.
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Simple Scones

Reviewed: Sep. 24, 2011
BEST RECIPE EVER!!! I substituted non fat plain Greek yogurt for the sour cream (you can do that with any recipe) and cut refrigerated butter into pieces, then pressed down on it using a tool that I smash potatos with. This recipe takes 15 minutes tops. Don't bother with grating frozen butter-it makes no difference. Everyone asks me for this recipe. Definitely a keeper!!
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Shortbread Supreme

Reviewed: Dec. 11, 2010
This is fabulous recipe! I gave it 4 stars because the shortbread is a bit dry but still taste's excellent. I added some almond extract (1tsp per batch) to give some extra flavoring. Instead of doing cuts outs (too time consuming and messy), I rolled the dough into balls and slightly pressed them down. Baked as directed, let cool, then dipped half the cookie in chocolate (melted choc chips with a little butter in the microwave). They went fast! This is the only recipe I will ever use.
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