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The reviewer gave this recipe 3 stars. This recipe averages a 4.9 star rating.

White Chocolate Raspberry Cheesecake

Reviewed: Dec. 30, 2009
There is nothing wrong with this cheesecake but I thought the taste was rather mediocre, which surprised me since I used a high quality white chocolate, organic raspberries and other quality ingredients. If you like very sweet deserts, you may well like this cheesecake.
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1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.

Chantal's New York Cheesecake

Reviewed: Dec. 20, 2009
Excellent cheesecake recipe that is worth making. Per other reviewers, I used a different crust recipe, which included pecans and a small bit of cinnamon. Definitely read and follow the cheesecake article on this site. Other than water getting through my three layers of aluminum foil, the cheesecake was better than most "professional" one's I've tasted.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.

Powdered Sugar Cookies I

Reviewed: Jun. 7, 2008
Fabulous. I use a good unsalted butter and Spectrum shortening (brand doesn't have trans fats) instead of oil and the cookies come out perfectly. They are the best sugar cookies I've ever had and I get rave reviews when I make them. Thank you for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.

Old Fashioned Onion Rings

Reviewed: Jan. 9, 2007
Amazing! I used panko instead of bread crumbs and it was perfect. I highly recommend this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.

Amish White Bread

Reviewed: Jun. 14, 2006
I followed the recipe exactly in my bread machine (reduced to 18 servings). The best bread I've made. Fantastic crumb--a very nice sandwich loaf.
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2 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.

Awesome and Easy Creamy Corn Casserole

Reviewed: Mar. 5, 2003
Way too good! There must be a good way to cut down on the fat and keep the flavor, any good ideas?
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