Sarah Profile - (10285107)

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Home Town: Lexington, Kentucky, USA
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Member Since: Nov. 2007
Cooking Level: Intermediate
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About this Cook
I usually lick the spoon when I am done.
Recipe Reviews 13 reviews
Orange Meringue Pie
My orange pie is an orange "soup"! The bottom layer of the pie did not set. I followed this recipe very carefully, including step 2, which instructs you to cook the mixture until thick and bubbly "about 5 minutes" on medium heat. At the end of five minutes, mine wasn't at all thick, so I added five more minutes until the mixture had a least thickened a bit, but I mistakenly thought it would set in the oven or when it cooled. NOT SO. Those minutes on the stovetop were the only opportunity to thicken the bottom. Knowing this, I should have waited until the mixture had a good pudding texture, however long that took.

3 users found this review helpful
Reviewed On: Nov. 28, 2014
Bread and Celery Stuffing
The stuffing smelled awesome, and was easily a five star recipe until Step 4. I put in the oven at 350 degrees. It started burning at twenty-eight minutes, and my oven usually runs cold. Burnt stuffing is a pretty major recipe problem, which is why I am only giving this recipe 3 stars. It could still be great stuffing, if you replaced Step 4 with the following: (1) make it Stevetop style--serve it warm after Step 3; or (2) turn the oven to 325 degrees and bake twenty to twenty five minutes.

1 user found this review helpful
Reviewed On: Nov. 28, 2008
Basic Flaky Pie Crust
I am a butter extremist who doesn't have much to do with the flavorless goo called shortening. In fact, for the past six years, you simply could not find it in my kitchen. But now, shortening is back and this recipe is the reason. You won't get a simpler, easier to manage crust that comes out perfectly light and flaky. It is a bit sticky so you need waxed paper and flour to roll it out, but do not worry, unlike some pie crusts, the extra flour has no adverse affect on the finished texture. As a final note, when I'm ready for something a bit less "basic" I throw in roughly 1 tsp. cinnamon, 1/2 tsp. nutmeg and 1/2 tsp. all spice for each pie crust made. It makes an excellent compliment to pumpkin and apple pies.

4 users found this review helpful
Reviewed On: Dec. 18, 2007

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