LISA22667 Recipe Reviews (Pg. 1) - Allrecipes.com (18874628)

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Marbled Pumpkin Cheesecake

Reviewed: Nov. 26, 2014
All cracked up! Don't bake your cheesecake at too high a temperature. The egg proteins will over-coagulate from too much heat which eventually shrink when cooled, causing cracking usually in its center or tiny cracks all over its top. If you heat it up to fast or cool it down too fast you're also going to get cracks. Also, as I put it in the oven I recalled cheesecake recipes that needed a water bath, but disregarded my instinct- usually a mistake. Next time maybe I'll be wiser.
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Saltine Toffee Cookies

Reviewed: Dec. 20, 2012
Sometimes I have had something weird happen with this recipe- we still eat it! However, I am curious why the butter and the sugar sometimes get separated and grainy. I melted the butter from frozen- wondering if this might be why....
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Great Grandma's Pork and Sauerkraut

Reviewed: Sep. 29, 2008
This was a wonderful, easy chilly Monday night supper. I made it just as it was, used a local saurkraut from our farmers market- (that may have improve it a little) It was a hit for our whole family including the youngest (7 yr. old) boy. It's a keeper- as my husband declared add it to the rotation!
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Streusel Topped Blueberry Muffins

Reviewed: Aug. 24, 2005
I'm not a muffin person usually. I was looking for a blueberry muffin recipe that was like one I've had at Whole Foods Market for years. Success! & now I'm hooked. Maybe it is that the recipe stressed not to OVERWORK batter. I replaced one egg with egg whte. always tring to reduce- was perfect.
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