Msobscurity Profile - (16414211)

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Home Town: Texas, USA
Living In: Corpus Christi, Texas, USA
Member Since: Dec. 2010
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Sewing, Gardening, Biking, Walking, Reading Books, Music, Genealogy, Charity Work
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Recipe Reviews 2 reviews
Double Layer Pumpkin Cheesecake
Wow, this was so good! I bought the "Keebler" prepared graham cracker pie crust and as an option, I followed the directions on their packaging to brown the crust first. For the pumpkin puree, I bought the 'store brand' pure packed pumpkin. I used all 3 spices in the recipe(all McCormick brand), but I substituted 'ground nutmeg' for 'pumpkin pie spice.' Also, I baked my cheesecake at 350 for about 1 hour.

1 user found this review helpful
Reviewed On: Dec. 1, 2010
Southern Style Banana Split Cake
This is a great recipe. I let my cake refrigerate overnight. Some changes I did to the recipe: 1. After pressing the graham cracker mixture(made from scratch) at the bottom of the pan, I baked it at 350 for 15 minutes. I then let it cool off by placing it in the freezer for at least 20 minutes. 2. I used 3 (8 ounce) packages of cream cheese instead of 2. That change required me to use 2 1/4 cups of confectioners' sugar instead of 1 1/2. (I used more because it's a challenge to spread the cream cheese mixture[if made with 2 packages] over the prepared graham cracker crust without picking up pieces of the crust. Using 2 cream cheese packages is not enough in my opinion. Using 3 cream cheese packages was much easier and quicker for me to spread the cream cheese mixture over the graham cracker crust.) 3. Not a minor change, but I used a 20 ounce can of drained pineapple, instead of using a 15 ounce can.

7 users found this review helpful
Reviewed On: Dec. 1, 2010
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Cooking Level: Intermediate
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