ACSENNEFF Recipe Reviews (Pg. 1) - (1671526)

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Irish Cream Bundt Cake

Reviewed: Mar. 16, 2010
Wow...this is a phenomenal dessert! I did as others suggested: used a full cup of Bailey's in the cake, beat on high for the full 5 minutes, added 1/2 shot whiskey to the glaze; and then put 2/3 glaze in the pan, returned the cake to the pan, and then punched holes in the "bottom" of the cake and poured the rest of the glaze on it, let it sit for about 30 minutes, and then turned it back out. Fantastic!
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Golden Pumpkin Bars

Reviewed: Oct. 15, 2007
This recipe was JUST what I was looking for: more luscious than cake, easier than a pie, but just as moist and with that "crust" to go with it! After reading reviews that it was "bland", I made it exactly according to recipe and added 1 t. pumpkin pie spice. DELICIOUS! Also, I baked it at 350 in a convection oven for about 20 min., and it seemed almost set and browning, so I dropped it down to 325 and baked for 10-12 more minutes: Perfect!!! Thank you!
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Autumn Cheesecake

Reviewed: Sep. 26, 2006
This was a HUGE hit at a cheesecake party. I made the following changes after reading pages of reviews: I doubled the crust mixture, and sprinkled half on the top with 20 minutes left to bake, I doubled the filling, I chopped the apples and then microwaved them until they were soft and drained the liquid before tossing with sugar. It was beautiful and awesome!
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Frozen Pumpkin Pie

Reviewed: Dec. 23, 2003
this was wonderful, a treat for kids and grownups alike! We had it for Thanksgiving in Jamaica and it was perfect! Just remember to use a DEEP DISH pie plate, as it really fills it up!
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12 users found this review helpful

Pumpkin Cheesecake Pie

Reviewed: Nov. 21, 2001
I had never made a pumpkin pie until I made this one, and it is the only one I'll ever make! It is a light, creamy pie, and you can really taste that it is homemade! Everyone gobbles it up, and there is no messy springform pan to deal with like other cheesecakes! YUMMY!
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