BARBBB Recipe Reviews (Pg. 1) - (1856277)

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Praline Sundae Topping

Reviewed: Dec. 7, 2008
I did not have marshmallows so I used a jar of marshmallow creme. The mixture was so thick and gooey I had a hard time deciding if it was boiling or not, so I may have undercooked it. It turned out lighter than the photo so I probably didn't need the full jar of MM creme but it tastes delicious. If you have heavy cream, there's a recipe under Sticky Date Pudding on this site that just calls for cream, brown sugar and butter. It tastes just like this but is easier to make.
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New York Cheesecake III

Reviewed: Dec. 6, 2008
I did everything wrong, and mine didn't crack. I did not use a water bath, I opened the oven 5 or 6 times checking my thermometer, and I beat the heck out of the batter after adding eggs. In fact, I beat the cream cheese, then added the eggs one by one beating thoroughly after each addition to make sure they were well mixed in, then I proceeded with the rest of the batter recipe. After I poured the batter over the crust I thumped the pan several times on the counter to remove air bubbles before putting it into the oven. The only change I made was to add 1/4 cup sour cream. I did not reduce or delete any other ingredients. This does have an eggy flavor. I will add vanilla and a bit of lemon juice to the batter next time to correct that. Also, several reviews say it's even better after 48 hours in the refrigerator, so I'm anxious to see if the tangier flavors develop and cover the egg by tomorrow. Update after 48 hours in the refrigerator: The eggy flavor has all but gone today. It still could use just a bit of vanilla and a couple tsp of lemon juice for a little more tanginess.
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The Best Rolled Sugar Cookies

Reviewed: Oct. 8, 2008
My cookies turned out puffy and caky. I'm sure I followed the recipe exactly. I measured stuff out and then double checked before I started mixing.
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Date Bars I

Reviewed: Nov. 27, 2006
There's nothing crunchy about the oatmeal layers on this cookie. It's doughy and floury and yucky. I measured both the flour and oatmeal in scant measurements and added about 2 tbsp extra butter because of previous reviews. But it came out dry and very crumbly anyway. Not good. Not good at all.
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4 users found this review helpful

Cherry Blossom Fudge

Reviewed: Jan. 1, 2002
This tasted good, but I have to concur with the other reviewers who had problems with it not setting. This recipe didn't work for me.
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5 users found this review helpful

Ginger Crinkles

Reviewed: Nov. 28, 2001
This is a crunchy but not hard cookie. Even undercooking it by 5 or 6 minutes didn't yield a soft or chewy cookie. It has a good flavor. The dough doesn't have to be refrigerated before forming balls, nor do you have to soften butter for it which makes it a great last-minute recipe.
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6 users found this review helpful

Cherry Cheesecake

Reviewed: Mar. 26, 2001
This recipe has been around forever. I've made it literally hundreds of times and it's never been sour, nor has there been a problem with it setting. It's very good as a key lime pie also. I add 3/4 cup unsweetened lime juice such as Nellie & Joe's brand in place of the lemon juice. Warning, 3/4 cup does make it a little tart, but not overly so, in my opinion.
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3 users found this review helpful

Chocolate Cake II

Reviewed: Mar. 8, 2001
Dense, moist cake with good texture. I agree that it needs salt!
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Cheesiest Potatoes Casserole

Reviewed: Nov. 30, 2000
At 250, this took considerably longer than the hour in the recipe - total time in the oven was almost 2 hours. I added about 1/2 of an onion finely chopped, and it was very good!
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Buttermilk Coconut Bars

Reviewed: Oct. 15, 2000
This is a spice cake baked on a crust, basically, and I didn't think the two parts belonged together. No one thought it was a cookie, they thought it was a cake. It was disappointing.
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