VALSART Profile - Allrecipes.com (18708534)

VALSART


VALSART
 
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Member Since: Feb. 2004
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Recipe Reviews 3 reviews
Sugar Cream Pie I
Love this old fashion taste that I remember a a kid going to Lytle's in Leesburg, Ohio. I'm not sure if this is similar to their recipe but it tastes that way to me. I did a couple of changes. First, I prebake the crust at 450 for 5 minutes. I turn down the temp the minute I add the crust to over so it will decrease to 325. I make the pie mixture according to recipe. I then pour the mixture into the prebaked pie shell. I sprinkle with nutmeg and pour 2 T. of melted butter on top. Then I bake at 325 for 40 minutes. We cut into it after it cools for 30 minutes. Last for a few days. My family loves it! Thanks for the recipe.

0 users found this review helpful
Reviewed On: Oct. 17, 2010
Easy Sour Cream Cheesecake
I've tried this now 2 times. Both times I did not use the crust. I used the SplendaBlend (half sugar-half Splenda) and low fat sour cream and low fat cream cheese. I bake it in a 9" nonstick round metal cake pan that I liberally spray with Butter Flavored Pam. First time it cracked, second time it didn't. I don't mind the cracking though because I like the rustic look. (Doesn't look machine made to me) I baked at 325 for 70 minutes. It come out to about 135 calories per serving if the cake is cut in 12's. So Rich that is all I need! I'm thinking about serving it with berries today for color. I really enjoy this recipe. Thanks!

178 users found this review helpful
Reviewed On: Jun. 10, 2007
Black Russian Cake I
Hi-It is the night before Valentine's Day and I am preparing for a dinner party tomorrow night. I just baked this cake in a mini bundt pan shaped like roses. I put the glaze on each before I turned it out on the dishes. I used a wooden skewer instead of a fork to add the holes for the glaze. I found that the longer I let it cool in the pan after I added the glaze-the harder it was to turn the cakes out of the pan. So far, I have 5 good ones out of a six cake pan and I have 2 more in the oven right now. I am dusting the "roses" with 10x sugar and after they cool,I plan to wrap each dessert plate in clear cellophane. My guests will unwrap their "Valentine Roses" at dinnertime tomorrow evening. PS.I tasted the one that fell apart and the result is awesome! Thanks for sharing your recipe!

0 users found this review helpful
Reviewed On: Feb. 13, 2004
 
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