Sarah Beth Recipe Reviews (Pg. 1) - Allrecipes.com (18545497)

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Special Buttercream Frosting

Reviewed: Mar. 13, 2012
Okay, I made this just as it said too.... I definitely couldn't get it to combine with all that powdered sugar using a blender, so I mixed by hand and then added milk because it was still too thick for my project. Honestly..... the taste was terrible. I'm a major lover of butter cream frosting.... Ridiculously so. Like, I love only the corner piece of cake, and I hate whipped cream frosting, so I was super disappointed by the taste!!! Try all the suggestions people give in the other reviews because this does not taste anything like buttercream you get on delicious sheet cakes from your local grocery.
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PHILADELPHIA Double-Chocolate Cheesecake

Reviewed: Sep. 4, 2011
2 Hints- They aren't kidding when they say line the pan with tinfoil. It just sticks to it otherwise. Also, I think you should cook it until it's set pretty well, because I followed what they said and cooked it until it was almost set- maybe even a little beyond that- and it was still not hard enough after chilling over night to completely hold it's form after being cut and taken out of the pan. Overall, though, quite delicious!
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3 users found this review helpful

Creamy Chicken Lasagna

Reviewed: Sep. 1, 2011
I absolutely love this recipe. I usually use Philadelphia Light, and it tastes just as good as regular. I also have an amazing spaghetti sauce that I buy, so I think that probably makes a difference, but I think no matter what you use, this recipe is just delicious! LOVE!
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5 users found this review helpful

Cream Cheese Frosting I

Reviewed: Aug. 30, 2011
This was really delicious! It was pretty runny though, so if you want a thick frosting like the picture, you will need to add powdered sugar until you get to where you're happy.
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1 user found this review helpful

MMMMM... Brownies

Reviewed: Aug. 30, 2011
I live in South Korea, so I have very limited options when it comes to baking unless I order things online. I was able to find everything in this recipe here, so I gave it a try. However, because Koreans aren't big on baking, I have only a toaster oven. The cooking time was a LOT longer in a toaster oven. Also, I had to use the only chocolate I could find, but the taste seems okay. I also had to use I Can't Believe It's Not Butter and a tinfoil baking pan. Overall, I liked them a lot. They were very comparable to a mix, and very very simple. If you have to make due with what you have when things are very limited, I would suggest these!
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2 users found this review helpful

Apple Muffins

Reviewed: Aug. 4, 2011
I thought these were pretty bland, sadly. Oh, well!
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No Bake Cookies V

Reviewed: May 17, 2006
They taste really good, but I followed the recipe exactly, and they are way too sticky. I've made No Bake Cookies before and they shouldn't be so sticky.
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4 users found this review helpful

New York Cheesecake I

Reviewed: May 15, 2006
I made this cheesecake with fat free sour cream and fat free cream cheese and low fat Blue Bonnet maragarine. It made it pretty tart, but it still tastes great with under half the calories of the original recipe!! However, it makes enough for two 9in pie pans, so make extra crust. Also, you have to cook it way longer than 35 minutes. I would suggest about 50 minutes. Otherwise, it's a good recipe!
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Tiramisu

Reviewed: May 15, 2006
This recipe is really tasty and tastes just like the Tiramisu at the Italian Restaurant I work at. However, it needs to chill over-night to make it sit-up properly. Also, the marscapone mixtures is too runny, so the second layer of lady fingers float to the top. I would possibly suggest letting the marscapone mixture chill for awhile before putting ontop of the lady fingers.
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71 users found this review helpful

 
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