Nice, forgiving pie dough. I found the full fat cream cheese created too greasy a tart so I used a lower fat cream cheese.(But never non-fat creese cheese which is awful,I think)They make wonderful mini quiches. Don't worry if the egg mixture overflows or your little tarts are not perfect, they come out looking charming!One suggestion, the non-stick mini tart pans are a dream to use. Invest in one of those. The egg mixture is 1 egg to every half cup of milk (or half and half). A generous grating of nutmeg, paired with swiss cheese,crumbled bacon and snipped chives,white pepper and salt to taste earned me rave reviews at the brunch. Oh, almost forgot! Bake the tart shells off for 5 mins at 400, add your filling and then turn down to 350 for 15 mins or so. No soggy bottoms!

Reviewed On: Dec. 5, 2009

Your kids will love you for this and spoil them for store bought jelly! I used liquid pectin and Trader Joe's organic grape juice with Concord grapes. Recipe on the Certo website. I think that if you are a beginner canner, this site is your best bet to do exactly what you do to be safe and make a great product. I have read that liquid pectin produces a fresher fruit taste. In any case, homemade grape jelly is the best!!!

Reviewed On: Oct. 29, 2009

This was almost perfect. Spouse thought lemon sauce was too thin and too lemony. I will adjust next time, and there WILL be a next time! I used cod, as halibut was way too pricy this time of year. It was wonderful. I baked it for 16 mins as it needed just a little more cook time. It is amazing, and the fish turns out perfectly. Not overdone. I also used Montreal Steak seasoning ( I know it is supposed to be for steak)for my fish instead of pepper. I got the idea from a recipe from Rachel Ray to make salmon burgers,and it really perked up the cod and gave it a little more personality.So for those of you who found the seasoning a little bland, try it. It doesn't overpower the fish. This dish would be perfect for a dinner party for the boss. It is that elegant and impressive.

Reviewed On: Jul. 22, 2009