This crust is especially nice with a lemon chiffon filling. I knew it as Lemon Angel Pie when I worked at the Bomber in Milwaukie, OR. Yum!

Reviewed On: Nov. 7, 2009

Excellent Stew! I made this in the crockpot - cooked on LOW overnight (really on low you can cook this for 15-16 hours if necessary). Minor alterations: *I did flour and brown the meat, and then put about a cup of beef broth in that pan and DEGLAZED THE BROWNED BEEF BITS, and used that as part of the liquid. Unlike others, I used the full amount of water (broth) in the crockpot because we like more of a soup than a thick gravy type stew. Also doubled the spices, and added a bay leaf. That's it! By far the best stew I've ever made, and talk about easy! The consistency was just right - not too watery and not too gravy-ish. This will be something I'll make many times over the years. Thanks for sharing!

Reviewed On: Oct. 3, 2009

These were great! I did use more sugar to sweeten them up a little bit and make them more shortcake-like as opposed to scone-like. I liked the idea of shredding the butter, but in the end just used a pastry cutter as it was more of a pain to shred over the bowl rather than just use the pastry blender and get it done. Loved that it has a lot of butter! Makes these very tender and flakey. Thanks for sharing!

Reviewed On: May 17, 2009