Anne Profile - (10144939)

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Recipe Reviews 16 reviews
Buttermilk Chess Pie
I do a lot of quantity cooking, for about 50-75 people. This recipe worked GREAT to multiply to feed hungry young men! I needed about 60-70 servings. I multiplied the recipe by six and bought twelve frozen pre-made pie crusts (not deep dish). Note that means each recipe fills two pie crusts. I pre-baked the pie crusts on huge cookie sheets (best if you line them with foil to simplify cleanup) for about 10 minutes, till the crust was solidified but not browned. In making the batter, I reduced the amount of sugar by one-third, following other reviewers. I poured the batter into the baked pie shells, then sprinkled about 2 ounces of coconut on top of each pie. I covered the whole cookie sheet with foil and baked till they were puffy and golden. Absolutely delicious and very easy, plus a pretty cheap way to feed a very yummy dessert to a crowd! By my estimate, those 72 servings (a sixth of a pie) cost a total of about $23 to make (including the pie shells and coconut), so that's about 32 cents a serving to make. Quite a bargain for something so rich and delicious! If you wanted to add to it, you COULD add whipped cream but this pie stands very well on its own!

1 user found this review helpful
Reviewed On: Dec. 1, 2013
Creamy Frosting
This is a great recipe! Reading the reviews, I chilled my flour-milk mixture, but first added the sugar and stirred it in. This was a great tip because it absolutely eliminated graininess. I did add an extra half-cup of sugar, and flavored it with peppermint flavoring rather than vanilla. We tinted it green and put it on dark-chocolate cupcakes, and they were FABULOUS! So much tastier than our usual powdered-sugar buttercream, fluffier and lighter tasting, sweet but perfectly sweet, really. I've been baking and frosting cakes for fifty years, and I have finally found the perfect frosting recipe! LOVE THIS RECIPE!

3 users found this review helpful
Reviewed On: Aug. 18, 2013
Easy Spinach Lasagna with White Sauce
I just made this in quantity for 60 people! I multiplied the recipe times 5 and put it in two restaurant-type deep bins, maybe 12 x 20 inches and 5 inches deep, for my church group. It was a huge hit, but I did make some changes. I made the Alfredo sauce with the Quick and Easy Alfredo Sauce recipe from allrecipes, multiplying that recipe by three to get the 10-12 cups needed. Going by reviews, I doubled the eggs -- actually I used a dozen eggs instead of 10, so a bit more, to give it more cohesiveness. I doubled the mushrooms, added some chopped red pepper, added onions (used frozen chopped onions) and sauteed the veggies the night before. Note, there was quite a bit of liquid from the sauteed vegetables, and I did drain off about half of that before putting the lasagne together. That helped the lasagne hold together. I used flat sheets of no-boil lasagne, and turned out to need only about 2/3 of the weight of noodles, probably because they were flat. I used much more cheese than the recipe stated, using about 3 pounds of mozzarella inside the lasagne and 2 pounds of shaved Parmesan on top (so for the original non-multiplied recipe, this would be 1 pound of cheese instead of 1/2 cup). The shaved Parmesan on top added wonderful flavor. And when I uncovered the lasagne, I sprinkled it with Panko crumbs, per another reviewer, for a crunchy topping. What a hit! This is a great recipe!

1 user found this review helpful
Reviewed On: May 16, 2013

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