i wish i could give it 10 stars. this was absolutely the best cheesecake

Reviewed On: Jan. 24, 2009

this is by far the best pie crust i have made. i tweaked it just a bit by using 1/2 cup butter and 1 cup shortening. you want to make sure that the butter is softened and your shortening cold. this gives it just a little bit more of a rich flavor. the key to the perfect consistency is using ICE COLD water. i don't mix the water with the egg yolk until right before adding to the flour mixture. i put about 4 ice cubes and water into a little shaker, then strain into the measuring cup with egg yolk to fill the cup. mix and test consistency. i had to use just a bit more water to get it right. for best results you could flatten dough into into discs, wrap in plastic wrap and refrigerate about 1/2 hour. this makes the crust perfect and very easy to work with. from this recipe i had enough for 2 pumpkin pies and one cherry (double crusted) pie. excellent!!

Reviewed On: Nov. 26, 2008

These cookies were sooooo good. I made them at work and everyone was crazy about them. I tripled the recipe and got about 28 cookies out of it. They are very very soft so I suggest refrigerating the dough for at least 20 minutes or so before cooking. Also, it took a little more time to cook, about 17-20 minutes is perfect. I used blackberry jam and they were delicious. Very easy to make, will definatly make again.

Reviewed On: Nov. 8, 2008