This is an "ok" recipe. I read the reviews and decided to cut the baking powder to 2t. It still had a bit of a baking powder-y taste, but not bad. They did have a tendancy to burn..perhaps too much sugar? Overall, I would attempt again, with a fer tweaks.
EXCELLENT EXCELLENT recipe. Very easy. I doubled this recipe and used a total of 10 oz. frozen strawberries. If you place the frozen strawberries in a bowl and cover with warm water, they will that in just enough time to add at the end. I did cook a little longer than indicated. They are perfect!
This does make a great tasting cheesecake...however I wish that the recipe had indicated to bake it in a water bath. That is my only complaint....and being a novice cheesecake baker this tidbit of info would have been helpful. ***Update 12/2/8. I made this recipe again. Two changes - all of the ingredients were at room temp & I DID bake it in a water bath this time. This made ALL the difference. The cheesecake was PERFECT this time.
I was not entirely impressed with this cookie. I was trying to finding something similar to the german cinnamon star cookie and thought this would be it - however it just didnt turn out right. The taste of this cookie was good - the lemon was a nice little surprise. However, the recipe as a whole was just not easy to work with. I will try again.
This was a great recipe. I also recommend the following changes: Use 1 Cup sugar, 4 T of cornstarch, and bake at 400 for 50-60 minutes. The first time I made this, I used a lattice top - which I wasn't pleased with as the filling ran out. The second time I used a double crust and this is the way to go folks. You'll not be disappointed with this recipe. The flavor was just perfect.
Excellent recipe. I didnt change any of the ingredients, however, I did mix it on high for quite a while to get that lighter consistency. Was perfect. Will use again.
Followed this recipe with the addition of 1 C. raisins and it was a HIT. VERY moist. This will be my new carrot cake go -to recipe.