I wanted to make a custard to put fruit on top of, and this recipe was perfect. I omitted the nutmeg completely and added some vanilla extract and yellow food coloring and it was beautiful and light and delicious. It wasn't too sweet at all. I just put some blueberries, strawberries, and mango on top and voila! Quick warning: When mixing the flour with the other ingredients, don't just dump it in there. Mix all the other ingredients in first, and then slowly mix it or sift it in. I just threw them all in a bowl and ended up having to strain the mixture before I combined it with the eggs. Then I put the combined filling through a strainer again. It ensures a smoothly textured pie.

Reviewed On: Feb. 24, 2009

this is my staple brownie recipe! i'm always looking for new recipes to improve on, but this one i've stuck to. it calls for cheap ingredients that can be found in any house. my only recommendation is always doubling the recipe. if you want thicker, taller brownies, double it and bake it in a 8x8 pan. if you want bigger, flatter brownies use a 13x9. both work wonders!

Reviewed On: Nov. 11, 2007

well, this recipe honestly tasted like sweetened animal fat. maybe you're supposed to use butter flavored crisco? The only thing i did differently was use butter extract instead of orange extract, but i can't see how that could make the cookies taste completely like crisco. if you slather these with frosting they aren't too bad, and they're really easy to roll, even though i didn't use the full 3 cups of flour. if you're going to make these definitely either use buttloads of extract, butter, or butter-flavored crisco. normal shortening didnt work.

Reviewed On: Sep. 10, 2007