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Eggnog Cheesecake III

Reviewed: Dec. 27, 2010
Baking time or temperature must be way off on this cheesecake because it took another hour in my oven before it looked like it was finished. Even then when we cut into it, it was so soft it all stuck to the knife. I have never had a cheesecake do this. I was apologized to my Christmas company for the poor presentation of the cheesecake, however they all liked the taste of it. I would make again but I would figure out a better temperature and time to bake the cheesecake.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Sep. 27, 2010
I am a chocoholic and found that this recipe had way too many chocolate chips in it for my taste. They flattened out quite a bit too and I followed the recipe exactly. Bonus is that it is day 2 and the cookies are still soft!!
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White Chocolate, Chocolate Cookies

Reviewed: Jul. 27, 2010
I give these cookies a 3.5 rating! They are a huge hit with the neighbours and my daughters but being a chocoholic ... I am a bit more fussy. They were grainy from the sugar so I will try again and cream the sugars longer to see if it makes a difference. The only other comment is that although they are soft cookies like I enjoy, they are dry. I will try this recipe again with some adjustments.
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Rosenmunnar

Reviewed: Dec. 13, 2008
My daughters and I made these cookies tonight and they were a hit! They loved pushing their thumbs into the dough. We used the "jam in plastic bag" trick and I think it helped to keep the mess down. We used raspberry jam and only cooked for 13 minutes. I am giving only 4 stars because the yield of servings was only half of what this was supposed to make. We used a tablespoon for each cookie and only yielded 38 cookies. We will make these again and maybe roll them in coconut or crushed nuts for some extra flavour and prettiness :-)
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Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 17, 2005
I am not a shortbread fan and these turned out quite good. I followed the advice of another reviewer and whipped the butter for at least 10 minutes until it was white and fluffy. I was told this makes all the difference. These cookies definitely taste better as they age. This is my husband's favourite type of cookie but he said his mother's still taste better ... so I better get on the phone and see how her recipe is different :) I put the dough in an icing bag and used a large star tip to pipe it into a pretty shape. Also added small piece of red marashino cherry to top of each one for Christmas. Very attractive
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Judy's Strawberry Pretzel Salad

Reviewed: Jun. 6, 2005
Just made this today and wanted to review while still fresh in my mouth! I read some of the previous reviews and sprayed PAM on the dish first. I used fresh strawberries so I didn't have a problem with my jell-o setting up. Everything went smoothly. My 3 year old daughter loved to help crush the pretzels. As for taste .. was good but very sweet so when I make it again I will reduce the sugar and also the amount of butter for the crust (just too much). Overall, very good recipe just needs to be tweaked for personal tastes. Recommend.
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The Best Rolled Sugar Cookies

Reviewed: Jan. 16, 2003
My first attempt at sugar cookie. Very easy recipe. I divided the dough into 4 and refridgerated overnight. I then rolled out one section at a time between 2 pieces of wax paper. I found that as it came to room temperature it was easier to work with. Basic cookie cutter shapes worked the best. Anything with details on it did not keep its design once baked. They stayed soft for at least a week...had to make more after that! Will make these again.
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Apple Pie by Grandma Ople

Reviewed: Jan. 16, 2003
This was my first attempt at baking an apple pie. The directions were very simple to follow. However, after reading other reviews I adjusted some of the ingredients. I added 1tsp of cinnamon, 1/2tsp of nutmeg and 1tbsp of vanilla. I deleted 1tbsp of water to make up for the vanilla. I also used Pillsbury prepared deep dish pie shells. They seemed to be too small for 8 granny smith apples and ended up using only 6 medium granny's. I sprinkled the cut apples with some more cinnamon and then mixed the caramel filling with the apples before putting into the crust. I just made some vent holes in the top crust and then brushed the top with some left over sauce. I reduced the oven to 375 and decreased the cooking time to 1 hour and 15 minutes. This was still too long. The pie looked wonderful when finished and we didn't wait for it to cool before diving in. BUT, it was overcooked and the apples were pretty much mush. All in all a great experience ... I will try again and play with the cooking time ... will update you all after I perfect it :-)
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