MissEllaneous Recipe Reviews (Pg. 1) - Allrecipes.com (18744924)

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Italian Almond Cookies II

Reviewed: Jun. 10, 2004
I had been looking forward to creating a batch of these due to the reviews it had been given, but I was very disappointed with the result. These cookies clung on like limpets to the baking trays. I cooked in very small batches after the first one came out glued to the cookie sheet - I baked in groups of four - and experimented with a more liberally greased baking sheet, baking parchement, more standing time on the cookie sheet after baking, less standing time on the sheet, a longer cooking time, a sorter cooking time..and finally I discovered that if I floured the sheet in addition to greasing it well, they came off a little easier, but still gave a lot of resistance and I ended up with plenty of 'casualties'. I think that if I were to make this again, I'd cook them on edible rice paper, so I could just cut the cookies off of the lining paper. The cookies themselves were quite nice warm, but once cold my family found them simply too sweet and quite flavourless. I also felt that they really did benifit from a coating in sliced almonds, as I made some coated, some uncoated and I felt the lightly toasted flavour really lifted the blandness of the cookie itself.
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Oatmeal Raisin Cookies I

Reviewed: Jun. 2, 2004
Considering that this recipe was so higly rated, I have to say I was a little disappointed. I found these to be a little tasteless and too sweet on the first batch, and so I added a teaspoon or so more cinnamon to the dough and they tasted much better. I also found that these were very difficult to store and eat whole, for they kept falling apart and sticking to one another (and I'm pretty sure they were properly cooked). I soaked the rasins, which gave a pleasent plumpness to them when the cookies were eaten, and I think that other than the points I've mentioned, these were quite enjoyable. Just enough oats and fruit and a nice flavour.
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Rhubarb Cheesecake

Reviewed: Jun. 2, 2004
This was delicious. Having previously failed miserably at my one and only attempt to make a cheesecake, I was delighted to find that this had a lovely, creamy consistency and was a great idea for a fruit (I know, it's actually a vegetable) that's too often overlooked. I would highly recommend reading the tips on making cheesecake that you'll find on this site. I found them to be extremely helpful. The only thing about this that I disliked was the crust. In my opinion it was a bit too soggy and dense which I found to be a little unpleasent. I'd perhaps try making it next time with the usual digestive biscuit/graham cracker crust. But even with a soggy bottom, this was still a wonderfull cheesecake.
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Best Carrot Cake Ever

Reviewed: Jun. 2, 2004
I made this for a friend's birthday and it went down a treat. I was a little short for time, so I baked two 8-inch layers and sandwiched them together with a cream cheese frosting to which I added a touch of lemon zest. The only reason I didn't give this a 5-star rating is becasue I felt it was a little too dense, perhaps, and it didn't turn out of the tins well. I'd try lining them with greaseproof paper next time. And, although it doesn't say so in the recepie, I thought this was best served from the fridge. The remaining batter I kept in my fridge for a couple of days, and very happily it stayed there, too. For after its wait, I used it to make some muffins, which I topped with a little of the remaining lemony cream cheese frosting and sprinkled with a few chopped walnuts. I baked them at 400 degrees F for about 20 minutes, or until a cocktail stick inserted into the centre came out clean. They were delicious
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