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Oyster Dressing II

Reviewed: Dec. 26, 2008
My family has served oyster dressing with Christmas dinner for years. I was without my grandmother's old cookbook this year, so I made this - with a few modifications - and my family raved about the flavor! Modifications: I used two 8-oz cans of oysters and reserved the liquid from the can. I ended up using the reserved liquid from both cans of oysters in step 2 plus an additional 1/2 cup chicken broth after step 3 - more than tripling the amount of liquid called for in the recipe. You have to use judgment on the amount of liquid to add, and you will get it right with experience. The dressing mix should be thoroughly moistened but not dripping with more liquid than it can absorb. (I used dried out wheat bread from a normal storebought loaf; a crustier artisan bread might call for slightly less liquid.)
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Basic Flaky Pie Crust

Reviewed: Dec. 26, 2008
Very flaky! It almost fell apart during assembly, but I saved it and it turned out well. Next time, I will try the trick of putting some wax paper underneath it as I'm rolling it out and flipping it onto the pie plate.
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Pecan Pie V

Reviewed: Dec. 26, 2008
Excellent recipe! I doubled the number of pecans and used the lower baking times (350 / 15 min, 300 / 50-55 min).
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Cranberry Sauce I

Reviewed: Dec. 26, 2008
Very good flavors (with 50/50 OJ and water and 50/50 white and brown sugar), but the consistency was still a bit runny after cooling thoroughly. I cooked it around 15 minutes. Will try cooking longer and smashing the berries more next time.
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