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Pancakes

Reviewed: Nov. 5, 2009

This is a great basic recipe that should be in every kitchen. It's also easy to add some blueberries or bananas for variety, too.

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1 user found this review helpful

I made this just as the recipe says - twice - and they came out wonderful each time. I would suggest patting the logs down until they were a little wider than 1 1/2 inches, to make a longer cookie. The cook times were a little shorter in my oven. And I didn't need parchment paper, just a really light dusting of non-stick spray.

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2 users found this review helpful

Bavarian Strawberry Pie

Reviewed: Jun. 1, 2009

This recipe is fantastic. The perfect combination of quick, simple and elegant. I made three in a row and all turned out wonderful. I took this to a potluck style dinner and it was a complete hit. People were passing pieces around so everyone could taste some! (And these ladies can really cook, so the compliments were extra special.) Details on how I made it: I used real butter with the coconut. I whipped my cream by hand and made it nice and stiff. I let the sugar and strawberry mixture sit a little longer and used cold strawberries to cool the gelatin faster. I used fresh lemon juice. I must have used more strawberries than called for because my filling heaped up nicely which I think is better then a level pie. The gelatin gives the whipped cream enough solidity to not stick to clear plastic wrap when covered. Thank you for this recipe! :))

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11 users found this review helpful

Paradise Pumpkin Pie I

Reviewed: Nov. 12, 2008

My husband doesn't care much for pumpkin pie - but he likes this one!! Tip one: don't soften the cream cheese like you would butter (don't let it get warm) - soften it by beating it with a wooden spoon while it's still cold. Tip two: I had way too much filling for my pie crust - be prepared to make some mini pies in muffin tins along with it. Tip three: I cooked it a bit slower and only tested the pumpkin part for doneness.

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Sweet Corn Tomalito

Reviewed: Nov. 12, 2008

Really easy and everyone liked it! I make it as a side, and I think I will try to double the recipe next time and hope for leftovers. Changes I used: didn't have corn flour, so I used regular flour, I cooked this in the microwave stirring frequently, I used more of the total corn kernels (canned) in the blender and that left less whole pieces to add in (resulting in a smoother texture), after cooking and cooling a bit I rolled it into balls and rolled the balls in powdered sugar.

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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 24, 2005

My husband loved it, and he is a fudge-ahololic. I made these changes for my altitude and weather: shorted the sugar by 1/8th of a cup, boiled for 4 minutes, and used all semi-sweet chocolate. Came out moist, not too soft, and smooth - not gritty at all!

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Dumplings

Reviewed: Dec. 23, 2005

Fluffy, soft, biscuit-like dumplings. (I don't like the doughy, slimy kind, so these were great!) Cover and boil the full time and they are perfect, even in a thick stew.

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Russian Tea Cakes III

Reviewed: Dec. 5, 2005

I found that at my altitude, they only needed 10 minutes instead of 15. Unless my balls were a bit small. But I used a metal bowl to chill it, to keep it cooler longer, and found that I over chilled and had to use my hand warmth to get the dough to roll up. Also, don't leave the hot balls in the powdered sugar too long or the sugar starts to become frosting and then there's a mess! But I had never made anything like them before, and I learned a bunch. They are also very tasty and easy once you get the hang of it.

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34 users found this review helpful