Martha Hamilton Recipe Reviews (Pg. 2) - Allrecipes.com (18372576)

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Almond Chocolate Coconut Cookies II

Reviewed: Feb. 12, 2009
I must make Toll House CC more than most. It is double that recipe (and double the normal output of a cookie recipe). I had to adjust for 9,000 ft altitude so I halved the baking powder, added extra 1/2 cup flour, doubled the vanilla, and added 3 tbls milk. They maintained their chewyness about as well as Toll House (I can make perfect Toll House at sea level so I trust these would work well too). I can't buy here in Peru, but strongly recommend almond AND Coconut extracts if you want their flavor and not just their textures. I love chocolate but if you want this to be different from CC cookies, use fewer CCs.
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Black Bean Rice Burgers

Reviewed: Feb. 12, 2009
I don't know how anyone would make these without bread/cracker crumbs-- of course it needs a binder. Mine fried up but completely flavorless--try also adding cumin/pepper/thyme etc...
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Ultimate High Altitude Chocolate Chip Cookies

Reviewed: Jan. 29, 2009
I have MASTERED sea level toll house, but 9000 ft altitude is another story. I have attempted this recipe several times...with extra flour and less cooking time they don't go too flat, but they don't have a yummy buttery flavor at all. Not sure if it is possible to replicate a sea-level perfect CC cookie but I will keep trying.
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Blue Cheese Cheesecake

Reviewed: Mar. 16, 2007
I have made this nearly a dozen times now... I've tried it the way the recipe describes but prefer it served warm without sour cream or veggies on top. It's so good warm on crackers or bread. It's a perfect easy bake and take for parties, and I have been asked for this recipes so many times!
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Chocolate Cappuccino Cheesecake

Reviewed: Dec. 31, 2004
We made this for a Christmas party, and got a little ways into the recipe before realizing the time committment we had made! It was fun to make though, and turned out well. The texture on the cheesecake was a 9 out of a 10 on a cheesecake expert's scale. The flavors went well together, SO rich. I think I'd make the chocolate layer thinner nexttime cause it was almost too much. Definitely worth the work if you love chocolate and coffee. One note: don't the mistake my fellow inexperienced chef almost made...if you use chocolate chips and not blocks of baking chocolate you don't have to chop them before melting =) ooh, and "chocolate cookie crumbs" was a little vague so I'm curious as to what everyone used! I ended up using vanilla wafers and teh texture was great and it was still chocolaty enough for this chocoholic.
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