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    Ezzie's Mama

    Chef #1629093

    Joined: Jun 06, 2010

    My Journal

    Reviewed Cherry Oatmeal Crisp

    "I reduced the sugar to 1/2 cup unpacked, and I'm so glad I did. It would have been inedible otherwise. It turned out great with less sugar though."

    Dec 26, 2012 on Food.com

    Reviewed Raspberry Cream Cheese Coffee Cake

    "I'm giving this 5 stars because what I ended up with was delicious and amazing - but I didn't exactly follow the recipe. Here are the changes I made: I reduced the 3/4 cup sugar to a 1/2 cup; I reduced the sugar in the cream cheese mixture to 2 Tblsp; I used a can of cherry pie filling instead of jam (just because that's what I had on hand). The re..."

    Dec 18, 2012 on Food.com

    Reviewed Famous Challah

    "This has become the challah recipe that I will pass down to my children. Seriously the best challah I have ever had. I add 1 cup of sugar instead of half a cup - personal preference, I like a sweeter bread. Also, this last time I made it with the oven set to convection, reduced the temp to 350 and baked it for 15 minutes then let it sit in the oven..."

    Dec 23, 2011 on Food.com

    Reviewed Famous Challah

    "The outside of the bread gets a little harder than I like it, so I wrap the loaves in saran wrap while they're still warm - this trick works really well. Also, I felt that this recipe wasn't as eggy or sweet as I'm used to. Most of the Challah I've had is light yellow from the eggs. This is a very good bread recipe, though, and the instructions are..."

    Nov 18, 2011 on Food.com

    Reviewed Baked Latkes

    "Not quite as crunchy as the fried version, but very tasty. I'll try making them thinner next time to get more crunch. My picky kid couldn't tell the difference. Thanks for the recipe!"

    Nov 5, 2011 on Food.com

    Saved Recipe Sopapillas by southern chef in louisiana

    Jul 11, 2011 on Food.com

    Saved Recipe Tortillas by Charlotte J

    Jul 11, 2011 on Food.com

    Saved Recipe Jezebel's Favorite Pasta by Sweet Jezebel

    Jun 23, 2011 on Food.com

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