GUIYA Recipe Reviews (Pg. 1) - (18045752)

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Isolde's German Cheesecake

Reviewed: Aug. 21, 2013
I've made this cake yesterday and it came out perfect! Thank you for sharing this recipe!! :)
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Burger or Hot Dog Buns

Reviewed: Aug. 20, 2013
Tip: place the dough in a bowl with a towel over it and set it on top of a hot water-bottle. The dough will rise better this way.
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Chantal's New York Cheesecake

Reviewed: Aug. 10, 2013
TIP FOR CRACKS: I have found out that the best way for dealing with cracks in this cake is to use a hand whisk. Add ingredients one at a time and gently mix everything together(don't use machines for this cake). Do not mix fast because this creates bubbles in the batter. This is a delicate cake to make so be gentle.
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Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Nov. 12, 2012
There are a couple of suggestions that may help with your thin cookie problem. 1)Set your oven setting to fan heat. This helps makes the cookies stay plump. 2)When any cookie recipe asks for butter make sure the butter is creamy and not melted. If your working with refrigerated butter, simply put the butter in the microwave 30 seconds or less depending on how many watts your microwave has, then stir it until creamy. I hope this information helps.. Happy Baking :D
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Orange Chiffon Cake

Reviewed: May 20, 2012
This cake is awesome. I had it for breakfast with some coffee and it was bliss.
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Quick Chicken Mole

Reviewed: Feb. 8, 2008
No matter what recipe I come across, theres always going to be a missing ingredient. I didn't have bay leaves, ground cloves,chicken broth,anise seed,dried red chile pepper, sesame seeds, slivered almonds,Mexican chocolate nor white bread, and so I had to improvise with the stuff I did have: soup base, water, chile powder: varies how hot you want it, 2 t. sesame seed oil, 6 to 8 whole cloves, and 50g semi sweet chocolate, and 1 T. chili flakes,3 sugar cubes, and salt, and remaining ingredients listed for this recipe. I cooked it on a stove in a good size pan. I made it for my hasband and he loves it so much I made it the following day. Thank You for this recipe.
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