Kristina Recipe Reviews (Pg. 1) - Allrecipes.com (10267193)

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Buttermilk Pie III

Reviewed: Dec. 23, 2012
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.
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Buttermilk Pie

Reviewed: Dec. 23, 2012
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.
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Uglies

Reviewed: Jun. 29, 2008
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.
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Caramel Bars

Reviewed: Mar. 21, 2008
Love, love, love these! I too love a thicker bar and took the advice of several others and baked in a glass 8 x 8 pyrex. I ended up baking the bottom layer for 8 min longer than the recipe calls for or until it looked like the layer had set. This allowed the bottom layer to really hold all the rest of the ingredients - yes, I used almost the full amount of walnuts and chocolate chips. yum! Don't make the mistake I almost did and use 1 minute oats. They will not have the wholesome texture that cuts the richness of caramel, chocolate, and walnuts. By the way, they are worth the wait - don't cut them for about 30 min. The were fighting over them at work.
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