lizz Recipe Reviews (Pg. 1) - Allrecipes.com (187219360)

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Italian Cream Cheese and Ricotta Cheesecake

Reviewed: Mar. 3, 2014
I have made this recipe twice with adjustments from other bakers. I used 3 pkgs (8oz) cream cheese and only 1 cup sour cream. I also made my own ricotta (which is super easy and way better than store bought!). For baking time I preheated the oven to 350 degrees F than dropped to 325 for 1 1/2 hours. Turned off and left in oven for 3 hours and then on counter for an hour before refrigerating. First cheesecake we made into a coconut cheesecake, no recipe anywhere so we created our own by using cream of coconut instead of sour cream. For coconut lovers - yummy! Second cheesecake I made into a chocolate chip cheesecake by stirring in 1 cup of mini-chips. It is FANTASTIC! Very light but full of flavor. Only issue was I used a 9" spring form and should have used 10" - it rose over the top and dropped edges off (darn, had to eat those first...). Overall this is great cheesecake and you won't be disappointed. Also knocks the water bath method out of the water!
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Blueberry Pie

Reviewed: Aug. 3, 2013
Not an experienced pie maker (or eater) but since we had 2 buckets of fresh blueberries decided to give it a try. I read the reviews and then made a couple of adjustments. 1) Used butter in the crust (using butter you should definitely flatten and chill at least 10-15 minutes). I cut out a lattice crust and brushed with egg wash and sprinkled with sugar. 2) 6 cups of blueberries to 6 Tbsp arrowroot 3) 3/4 cup white sugar plus 1/4 cup light brown sugar 4) 2 Tbsp of Key Lime Juice ...salt and cinnamon I kept about the same. Baking time I went with the 400 for 15 min and 350 for probably close to an hour. I know enough about pies to realize that the pie is not done until it is bubbling in the middle so I just kept checking and setting the time for 5-7 minutes. The best part is the crust stayed golden brown and I didn't have to cover the edges until the last 10-15 minutes. All in all a super recipe and we loved it! The crust was amazing and the filling not gooey. For those who had problems perhaps they didn't bake longer enough? I admit, it took patience but since we picked the blueberries ourselves, I wasn't going to rush it! Thanks so much for both the filling and crust recipes! ps - to keep your oven clean, invest in a Pie Ring.
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Photo by lizz

Apple Bavarian Torte

Reviewed: Oct. 7, 2013
Made this over the weekend and it was great (husband had two pieces!) I took advice of reviews and this is what I came up with: Used the original crust but doubled the cheese filling while adding 1/4 tsp. of almond extract with 1/2 tsp. vanilla. I think the key to tender apples is slicing thin, so I used four large HoneyCrisp and sliced about 1/8" thick also taking time to arrange them as evenly as possible in a circular pattern. I baked at 450 for 10 minutes and then turned oven down to 375 for about 40-45 minutes. I covered Torte the last 10 minutes so apples wouldn't over brown. We all thought the crisp/tender apples with the cheese filling was a terrific combination (if you want soft apples, make apple pie). Thanks everyone for the comments!
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Real Homemade Bagels

Reviewed: Jan. 18, 2014
I went with this recipe and was very pleased! I read the reviews and prepared dough the night before - super easy once I calculated instant yeast vs. packaged (it was Arctic Freeze Weekend and I was not going out!). 2 pkgs yeast... Next morning took bowl from garage and let rise about 2 hrs. then Prepared three types of bagels, Asiago cheese, cinnamon sugar, toasted onion flakes. Everyone loved them and they were even tastier the next day. In the future I will definately make double batch - since I had a large pot of boiling water, would like make the most use of it. Just watch them after 10 min...they brown faster than you think. Thanks to everyone for your comments for a successful Deli breakfast (and warm kitchen)!!
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Chunky Cheesecake Brownies

Reviewed: Mar. 3, 2014
Easy and yummy! My boys would have eaten the whole pan (had I let them). Thanks for sharing!
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Beth's Chocolate Chip Cookies

Reviewed: Mar. 3, 2014
My 9-year old son picked these out to make one Sunday afternoon - and enjoyed them very much! More of biscuit-like cookie and strongly suggest using the pecans (great meld of flavors). Do not overbake as they become rock-like!
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Photo by lizz

Chocolate Cheesecake II

Reviewed: Aug. 27, 2014
Fantastic! Made this a second year in a row as a birthday cake for my 10-year old son with a few adjustments. 1) Crust similar [9 oz. chocolate sandwich cookies with cream removed, 2 Tbsp. Sugar, and 6 Tbsp. melted butter, blended in processor - baked 350 for 12 minutes] that came out crunchy and acted as a great "shell" for the frosting. 2) Frosting also similar [1 cup. whipped cream, 8 oz. semi-sweet chocolate chips, heat cream to just a boil than pour over chips. Let sit about 5 minutes and stir gently until smooth - cool]. Made the cheesecake as directed, baked 325 for 50 minutes, shut off heat and let cool in oven with door closed for 1 hour. A few cracks but since you cover with ganache, it didn't matter. One of the tastiest and easiest recipes I have made, especially since you don't need a water bath! Thanks so much for sharing.
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Beef Barley Vegetable Soup

Reviewed: Dec. 20, 2013
As with many others, I took this recipe as a base. Used 3 lbs Stew meat, which I seasoned (Penzey's Turkish blend), dusted with flour and browned. After every batch of browning I deglazed the pot with water and added that to the crockpot; chopped three large carrots, 3 large celery stalks, and one small onion. Added one can of 28 oz stewed tomatoes (undrained), salt and pepper, and then mixed in some Italian seasoning for flavor. Cooked on low for 6 1/2 hours then added 1/2 cup Quick Barley and continued to cook for 15 minutes. At the very end I added 2 cups frozen veggie blend I partial cooked in microwave. Served with cornbread and it was great and super easy since most of the work done ahead of time.
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Flank Steak Pinwheels

Reviewed: Mar. 3, 2014
We found this to be very sour and bitter. Maybe better on the grill but lacking by oven roasting.
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