I went to the store and they hadn't ordered any frozen Rhubarb (it's out of season so fresh wasn't an option). In a panic I grabbed frozen blueberries and blackberries. I used 3 cups blueberries and 1 cup blackberries. I added 1/4 cup minced pecan to the crust. I cooked in a water bath for 1 hour and then let it sit in the oven (cracked and turned off) for 20 minutes. Put the sour cream topping on and tossed it in the fridge for about 12 hours. Fortunately, I had the springform on a platter when I opened it - blueberry and blackberry juice spilled everywhere on the platter! The crust held up though and it was AMAZING!

Reviewed On: Nov. 15, 2010

I use unbleached parchment paper that is too big for the pan. I like it with dark chocolate - fair trade of course! Try all different nuts and combinations of nuts/fruit. Pistachio & Pine, Walnut & Dried Cherry, etc... After you spread the melted chocolate chips and put on the nuts put the whole thing in the freezer. Then start getting ready for the next batch and after a few minutes the toffee will have cooled and you can lift it up by the the parchment paper and leave it in the fridge and pull out the pan to make the next batch! It sets really quickly and you can put batch after batch on top of each other. I leave mine in the freezer overnight and then break it up the next day - I just use my hands. Since it's so cold it just breaks into nice pieces. Then put into a container and keep in the freezer until you are ready to give/serve. I make A LOT of batches of these every year. I give it as a gift, bring it potlucks and have extra for those "emergency" situations.

Reviewed On: Dec. 6, 2008

This was super simple and tasty! The pork was so moist - yum. I made some adjustments to the the stuffing: Increased applesauce to 2 cups Substituted chicken stock for water Added 5 pieces of bacon Next time I will add raisins as well. Also, it did not look very appetizing - I am going to try searing the roast first, perhaps with some brown sugar rubbed on the outside.

Reviewed On: Nov. 28, 2008