AuntyLynn Recipe Reviews (Pg. 1) - Allrecipes.com (19784277)

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Sweet Cornbread Cake

Reviewed: Oct. 17, 2014
Wonderful recipe! Cornbread is dense, rich, and moist - a real winner! I have made this about six times in the past two months and am never disappointed! HINT: Even though the baking time (45 min.) may have passed, and the bread may have cracked, BE SURE TO TEST FOR DONENESS! A wet toothpick means 5-10 more minutes, at which time all of the sugars will turn to a deep golden brown and your finished product will be perfect. I use safflower oil (available Whole Foods) for this recipe. Thanks for the corn bread I have wanted to find for 30 years! :)
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Fluffy Pancakes

Reviewed: May 30, 2014
Impressive Recipe! I used lemon juice in lieu of vinegar, and whole wheat PASTRY flour, and they still rose to an impressive fluff! Please use aluminum-free baking powder (Rumford, 365) and you will have the perfect pancakes - ready for some REAL Maple Syrup!
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Chocolate Covered Caramels

Reviewed: Feb. 13, 2014
Allowing the crystals to fall back into the cooked mixture will cause a "super saturation" of the sugar/water mix, and THAT is what causes crystallization and a "grainy" product! Got hard fudge? STOP scraping your pan! :)
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Lemon Pie Bars

Reviewed: Apr. 24, 2013
Took the advice of others who thought the filling was a bit skimpy, and made 1-1/2X the filling recipe. Thus, only four stars. Unfortunately, I did not bring the edges of the crust up high enough to accomodate the extra filling, and had about a custard cupfull more than I could use. But in the finished product was nearly as thick as a lemon meringue pie - which was great. The filling was awesome, with a nice tart lemony zing, without any changes - and we all found we couldn't eat "just one." I will definitely make this one again - thanks for posting it! :)
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Pfeffernusse Cookies

Reviewed: Dec. 4, 2011
These cookies were OVER THE TOP Spicy!! Not a cookie for the faint of heart! (The taste hangs on your palate for hours.) So if you want a spicy blast, by all means, try this one. Also they puffed up quite high, and looked more like domes than walnuts; but maybe that's because I used all butter for shortening? (I refuse to buy trans fats.) I have to say the soft texture was very nice - and they looked especially pretty dusted with the confectioners sugar. But hold on to your socks and mittens! :)
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Italian Cream Cheese and Ricotta Cheesecake

Reviewed: May 7, 2011
This ricotta cheesecake did not have the density of ricotta that I was hoping for (hence 4 stars) but it is a winner nevertheless! I added long shreds of lemon zest to mine (about 1 TB., or the zest of one lemon) and it was a HUGE hit with the family at Easter. Light and slightly lemony. It was easy to mix up by hand in no time. I took the advice of others here and placed a large pan of water in the rack below the cake. It did still get a crack, but that settled in upon cooling. Perhaps I overbaked it? Adding another 15 minutes when I thought it was too "wobbly?" I used frozen cherries to make a fruit sauce to spoon over the top. This cake was so popular with the family that I am making another for Mother's Day. (This time with freshly sliced strawberries and a little sugar.) I have tried to mine this Italian cheesecake recipe in the past, without success before now. THANK YOU SO Much for sharing what must have been a family secret, with this Irish-American who loves good Italian food.
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