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"It was my first time making cheesecake. This is a great recipe. Turned out perfect. I would have doubled the amount of crust though. If you just want crust on the bottom, it's fine, but if you want crumbs up the sides too you need a lot more. I didn't make the sour cream topping either. Didn't sound good to me. I'm saving this one ..."
Apr 8, 2012 on FoodNetwork.com
"These are wonderful! I love the taste the baking soda bath gives them. Thats what sets them apart as pretzels, making them more than just bagels or bread. I made them in my bread machine on the dough setting. The only trouble I've had is sometimes the dough turns out very sticky and sometimes it's to dry (usually sticky, I've made them three times ..."
Oct 3, 2009 on FoodNetwork.com
"To help lower the fat content I baked mine. I added a couple tablespoons of flour, couple teaspoons of baking powder, a small amount of very finely chopped cheese and put the paste in greased mini muffin pans for about 15-20 min in a 375 degree oven so that they turned out a like little savory muffins. They were great."
May 17, 2009 on FoodNetwork.com
"Suggestion for spiced drizzel: I made mine real thick and used a small zip lock bag as a pastry bag. Cut off a very tiny piece of the corner and you can get that great zigzag drizzel look like Starbucks. I also added vanilla and a drop of yellow food coloring to get a better contrast against the white frosting. Great recipe. Good use of left over ..."
Nov 16, 2008 on Food.com