Kathryn Clauss Walrath Recipe Reviews (Pg. 1) - Allrecipes.com (18504303)

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Kathryn Clauss Walrath



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Basic British Scones

Reviewed: Sep. 26, 2013
I tried this. Mmmmm.... My sister-in-law is from England. These are as close to hers as I can get. Soo good. The recipe said to use 1/2 cup milk to get a soft dough. No way that was happening. I had to add about 1/4 to 1/3 cup more milk, but it was still delicious. I made these 2 nights ago and am getting ready to make them again. Change the recipe? Why mess with perfection? (Did you noticed that I like this one?)
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Chess Pie III

Reviewed: Mar. 4, 2009
I will be honest, I have not made this recipe, yet. But it is exactly like the one I have misplaced. It has been in our family for generations. The vinegar is important because it adds just a bit of bite to offset the sugar. Make sure you cut small pieces. Large ones are too sweet to eat. Enjoy! Go with the longer baking time, but keep an eye on it.
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Chantal's New York Cheesecake

Reviewed: Nov. 9, 2006
Shame on me for not doing this sooner. This recipe is SO easy to use and so very good. I was amazed at how easy it is. It is now a family favorite. We have been enjoying this for over 2 years. I just saw that this is the "Most Reviewed Cheesecake". Believe me, there is a reason for that. It is excellent! Taste is good, smooth in texture, super easy to make. I have made it for years now. No changes to receipe. It seldom lasts more than 2 days. You do not need topping to hide the flavor of the cheesecake. Bake and Enjoy!
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