znagramma Profile - Allrecipes.com (18790032)

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znagramma


znagramma
 
Home Town: Kalamazoo, Michigan, USA
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Member Since: Apr. 2004
Cooking Level: Not Rated
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Recipe Reviews 11 reviews
Fruit Pizza I
After watching the instructional video for this recipe, I had great success with this crust. WATCH THE VIDEO! I made this fruit pizza as written, but doubled and used a large (11 1/2 x 17) baking sheet. Baking took longer than a single recipe, in fact I think I had the thing in the oven for about 20 minutes. (Bake, open door to check, bake, open door to check...) The crust does puff up and is hard to get out of the pan. My poor good baking sheet now has knife scratches. Next time I will use parchment paper. I would only use prepared dough if desperate for time. Crust was easy, fast, and delicious as only a real-butter cookie can be. Others add Cool Whip, pudding, etc. to the filling but I prefer a thinner filling with the pronounced sharp cream cheese flavor and then tons and tons of fresh fruit on top. Book Club members loved it, and hubs loved it too!

0 users found this review helpful
Reviewed On: Sep. 19, 2013
Very, Very, Very Good Cheesecake
Who needs a crust? I don't like the graham-cracker crusts, and always baked a shortbread crust with cheesecakes, but with varied results. This is my new cheesecake recipe. I've made it three times and it came out perfectly each time, but I had to bake it longer than stated in the recipe (at last 20 minutes longer) Amazingly light and fluffy, considering the(enormous) fat content. As others have noted, this cheesecake improves after at least a day's refrigeration. Family fought and bargained over the last piece, co-workers raved and asked for the recipe.

2 users found this review helpful
Reviewed On: Jul. 29, 2009
Double Tomato Bruschetta
Canned sun-dried tomatoes in oil were a little hard to find and very expensive (nearly $5) but they make a BIG difference in the recipe. I had no mozzarella but substituted fresh grated parmesan the first time I made this, and loved the flavor so much that the second time I combined mozzarella and parmesan. This is the best bruschetta I have ever tasted, including in restaurants. Thank you, Loll, for sharing this great recipe!

0 users found this review helpful
Reviewed On: Oct. 29, 2006
 
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