My Amish Friend's Caramel Corn

Reviewed: Nov. 10, 2009

Although this certainly doesn't need more 5 star reviews, I'll write mine in hopes it helps me remember and may help someone else a little when they try it. It turned out great in the end, but, following the advice of barefootlady, I only cooked 45 minutes at 200. In my oven, at least, that was a mistake. Even after cooling, it was so gummy it was one big clump. The next day, I put it back in the oven, at 250 this time, and cooked, stirring after 15 minutes, another 30 minutes. Then, I dumped it out on waxed paper, again, and it was just as it should be. I also took a little of discobunny's advice and used about 2 1/2 bags of Orville's microwave butter popcorn and added a couple of tablespoons of molasses to the Karo with good results. Don't leave out the nuts! It's all yummy.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Glazed Apple Cream Pie

Reviewed: Nov. 4, 2009

As a breakfast apple pastry, this is good. As an apple pie, not so much. Used 4 granny smiths instead of 2, thank goodness, or we would not have known there were apples in there.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Mini Meatloaves

Reviewed: Nov. 1, 2009

These were great. Ground up the oatmeal in mini-food processor to disguise it somewhat from DH. Made in muffin tins as suggested by Catalogrrr. Thanks for sharing.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Pumpkin Muffins II

Reviewed: Oct. 31, 2009

Used canned pumpkin, as had on hand. Good as most pumpkin muffins we've had. Thanks for sharing.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Pizzawiches

Reviewed: Oct. 31, 2009

This might have been a better dip than sandwich filling, as it was a little runny for a sandwich. Pretty good flavor, none distinguishable. I know - it doesn't tout itself to be special; but, with all the reviews, I thought it would be. . .

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Old-World Cabbage Soup

Reviewed: Oct. 31, 2009

Thought this would be better, from all the reviews. Not bad, but not a crowd pleaser. Added cooked brown lentils to thicken, which added a good flavor. Left out the celery, as do not care for cooked celery.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Clemons Family Bean Dip

Reviewed: Oct. 28, 2009

This was AWESOME! I have made this twice in 2 weeks, doubling the recipe both times. I left out the jalapenos just because of personal preference. The second time I added some cumin, garlic salt, and onion powder to the meat as it cooked and will do it that way from now on. Everyone LOVES it, including my two young children. This weekend, I will be making a quadruple batch and simmering it in the crockpot for a Halloween party. One thing to note is that mine has never looked like the picture at all. Not a bad thing, just wanted to put it out there because I thought I had done something wrong at first.

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sweetaddiction

Cooking Level: Expert

Living In: Shreveport, Louisiana, USA

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Pralines, Coffee and Cream Cake

Reviewed: Oct. 28, 2009

This is absolutely the best find on this website!!! My whole family loved it!!! I am considering making the basic cake part mini bread loaves.

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chris p.

Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA

Living In: Kelso, Washington, USA

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Beignets

Reviewed: Oct. 24, 2009

Very close to Cafe Du Monde beignets and very easy to prepare. (Much better than the mix they sell at Cafe Du Monde.) Now I have something to hold me over until the next time I get to New Orleans! Thank you.

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SBIANCA

Cooking Level: Intermediate

Home Town: Shreveport, Louisiana, USA

Living In: Longwood, Florida, USA

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Downeast Maine Pumpkin Bread

Reviewed: Oct. 21, 2009

Made into muffins instead of bread. Used the idea of another reviewer, poked holes in them and poured melted butter/sugar/cinnamon mix over while warm.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Crescent Beef Casserole

Reviewed: Oct. 18, 2009

This is great for a different hamburger dish. I followed the changes suggested by Necia and made it into a two-layer dish in a 9x9 pan and cooked the crust somewhat beforehand to crisp a little - next time, I will not add so much milk to the mashed potatoes. Did not have puree, so used an 8 ounce can of sauce. DH liked this, and that says a lot.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Coconut Macaroons III

Reviewed: Oct. 11, 2009

i've eaten macaroons many times before, but none as good as these! this recipe is definitely a keeper! very easy to make and i had no problems with spreading as mentioned in other reviews. humidity may have been a factor there. great recipe, thanks!

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cfelts1219

Cooking Level: Expert

Home Town: Bossier City, Louisiana, USA

Living In: Shreveport, Louisiana, USA

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Rick's Special Buttercream Frosting

Reviewed: Oct. 10, 2009

This is awesome - very bad for you, but great tasting and easy to put together and work with. Used the suggestions of Joslyn H. Did not have quite enough cream, so topped off the 3 ounces I had with evaporated skim. Worked great. Used no salt. Next time, will use 7 cups of sugar.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Strawberry Rhubarb Cream Pie

Reviewed: Oct. 5, 2009

This is wonderful. Did not have enough strawberries, but just used the pound package on hand. As others have pointed out, really does have to cool COMPLETELY in order to remain intact when cut. Did not use the egg wash and it browned nicely anyway. Used lattice top crust. Yummy.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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California Grilled Veggie Sandwich

Reviewed: Oct. 4, 2009

This is a very good sandwich. Per a very rainy day, we had to roast the veges in the oven at 400. We did not have a red bell but used the green one we had on hand with great results and added some sliced portabellas which we roasted along with all the other veges. As only feeding 2, used one focaccia, but did not cut the mayo mix - thank goodness, as it was barely enough for a light coating on the 2 halves. After putting all veges and the cheese on the bread halves, wrapped in foil, placed cast iron pot on top and placed in oven at 400 to cook like an oven baked panini. We could not eat the whole thing - even cutting in half, it was enough for four. Thanks for sharing this easy, yummy recipe.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Tex Mex Black Bean Dip

Reviewed: Oct. 2, 2009

Used canned fire roasted tomatoes. Yummy. Easy. Thanks for sharing.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Seafood And Cabbage Salad

Reviewed: Oct. 2, 2009

Used prebagged cabbage with no red cabbage and added more tabasco pepper sauce. Great flavor and kudos all around. Thanks for sharing.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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J.P.'s Big Daddy Biscuits

Reviewed: Sep. 28, 2009

These are really fluffy, big biscuits! Used butter, as did some of the other reviewers. Made a little early,so put in PAMed and buttered foil, as suggested, and refrigerated until ready to pat out and cut into biscuits. Very tasty; thanks for sharing!

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