HLKELLY Recipe Reviews (Pg. 1) - Allrecipes.com (18822535)

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Cheesecake Supreme

Reviewed: Dec. 24, 2010
I have made this cheesecake four times - and I finally have the cooking time right for my oven! I follow the recipe exactly - except my oven calls for the following: 225 degrees for 3.5 hours - turn off oven and leave cake inside oven for one hour with all doors closed. Removed cake and let it cool at room temp and then refrigerated for 24 hours. Amazing results. Not a crack to be had and perfectly smooth and creamy. Last note - don't whip this batter too fast. You'll have too much air which will result in a funky top. Blend the ingredients until smooth! Best. Cheesecake. Ever.
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Grandmother's Buttermilk Cornbread

Reviewed: Mar. 22, 2008
If you like sweet cornbread (as the description indicates) you will LOVE this recipe. This is fabulous; reminds me of Boston Market. (To the person who got scrambled eggs - you always add eggs gradually to a hot mixture and allow adequate cooling time.) Thank you! I have made this many times and it is always terrific.
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Make-Ahead Turkey Gravy

Reviewed: Nov. 21, 2007
I made 32 servings and it is perfect. We deep fry our turkey; hence, no gravy. This is a fantastic recipe.
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