Kristina Profile - Allrecipes.com (10267193)

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Kristina


Kristina
 
Home Town: Austin, Texas, USA
Living In: Dallas, Texas, USA
Member Since: Dec. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Italian, Southern, Nouvelle, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Needlepoint, Gardening, Hiking/Camping, Boating, Fishing, Photography, Reading Books, Music, Wine Tasting, Charity Work
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Recipe Reviews 4 reviews
Buttermilk Pie III
The most helpful review of this pie shows them altering it to add a cup of flour?! This is ridiculous. The buttermilk pie was runny because they didn't incorporate the ingredients properly. This pie has a lot of liquid, so you have to be careful. Buttermilk pie looks easy, but that's because the ingredients are so simple. It takes technique to combine. Start with room temp. ingredients, and make it easy on yourself and do the first 3 ingredients first and blend well. I melted my butter instead of softening it and it came together much better. When adding the eggs, do one at a time and make sure its incorporated well before adding the next. Then the buttermilk and vanilla. Overall, not a bad recipe for buttermilk pie on this site. It is one of the best out of the 5 others I've made and reviewed on this AR. The baking time should be tweaked, as with all custard pies you can partially blind bake the pie shell, or bake it on the lowest rack for 400 for 10-15 min to set the crust and then lower to the posted temp. until it's set. This easily prevents soggy bottom crust. Buttermilk pie is done when it doesn't jiggle. Don't overbake the pie. It's not supposed to be dark brown on top. Who likes dark brown scrambled eggs? Ew.

16 users found this review helpful
Reviewed On: Dec. 23, 2012
Buttermilk Pie
Too much sugar in this recipe. It is not balanced. I have a sweet tooth, but this buttermilk pie taste like a sugar pie. Although, I am a lemon lover the lemon juice also makes this pie super lemony and that doesn't balance well with the nutmeg. I say go with lemon and add zest and leave out the nutmeg all together, or cut down the lemon juice to 1 tsp. in this recipe. Still too much sugar tho. The cooking time is not great either for the unbaked pie shell called for in this recipe. I had a soggy shell on this pie that would have easily been rectified by either half blind baking the shell or cooking at a higher temperature at the beginning of the cooking and then turning it down after 10-15 min. Still on the hunt for that perfect buttermilk pie I grew up eating here in S. Texas. This ain't it.

0 users found this review helpful
Reviewed On: Dec. 23, 2012
Uglies
I'm reviewing the recipe, not the concept. As one reviewer stated, there is no reason to roll out the biscuits. Just pick your favorite brand and plop it into a greased muffin tin. My mom gave me this recipe when I moved out on my own. She called them bbq cups. I think she snipped it from a Good Housekeeping magazine in the early 70s. She let us "help" with dinner and during the prep of this meal our job was to press the biscuit dough against the edges of the cup, creating a well for the meat. Now grown, the meat is usually ground beef in our home, but occasionally I will jazz up the hamburger and throw in leftovers from the fridge. My husbands favorite combo is when when I chunk in some leftover bbq brisket in with the hamburger. The addition of onion in this recipe earned it another star. But 2 cups is really too much cheese. I'd go with 1 - 1 1/2 cups. Often times I will use a pepperjack or sharp cheddar to counter the sweetness of the bbq sauce.

1 user found this review helpful
Reviewed On: Jun. 29, 2008
 
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