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Perfect Apple Pie

Reviewed: Feb. 29, 2012
This is so close to the apple pie that I've been making for close to 50 years. The only difference in the crust is that I use part butter for better flavor. For the apples, I like to use Early Golds but realize that they are not readily available everywhere. The others that I've been successful with are combinations of zestar, jonagolds, ginger golds, pink lady and jonathon. I've never understood the Granny Smith recommendations. They do not cook well and always seem crunchy and sour tasting after the pie is done. If that were my only choice, I would not make apple pie. I also use part brown sugar for a yummy caramel-like flavor.
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7 users found this review helpful

Good Mojito

Reviewed: Oct. 15, 2010
These are excellent! I do use a LOT more mint since I have a bunch in my garden and we like the mint flavor.
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6 users found this review helpful

Coconut Cream Pie

Reviewed: Nov. 14, 2014
This is an excellent recipe. I did use cornstarch instead of flour. The only thing that I added was 2 Tablespoons of Coconut Rum. It came out silky smooth and delicious.
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3 users found this review helpful

Apple Turnovers

Reviewed: Sep. 9, 2014
I think this was pretty good. I used Early Gold and zestar apples. I also used my own butter pastry.
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1 user found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Mar. 4, 2013
This is the only chocolate chip cookie recipe I use anymore. It is the best. I keep some in my freezer at all times. I make the dough, roll it into 1/4 cup balls and freeze them like that. When I need any number of cookies, I simply put them on the baking sheet and into the oven. This is much simpler than trying to slice them from rolls. I also add nuts much of the time--usually a combination of pecans and walnuts.
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1 user found this review helpful

Joey's Peanut Butter Cookies

Reviewed: Jun. 15, 2012
These cookies were amazing. So good. I made them even "deadlier" by putting 2 cookies together with some peanut butter frosting (peanut butter, powdered sugar and vanilla, all to taste). My husband couldn't leave them alone and he usually has great will power.
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1 user found this review helpful

Fluffy and Delicious Pancakes

Reviewed: Aug. 19, 2014
I have made this recipe several times after being in search of thick fluffy pancakes. This is the winner! I did change a few inconsequential things. I used buttermilk in place of the milk and vinegar (because I had it on hand). I added a tablespoon of malted milk powder and I omitted the cinnamon. Delicious!
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0 users found this review helpful

Decadent Peanut Butter Pie

Reviewed: Dec. 1, 2012
I loved the pie but did make one change. I used real whipping cream instead of the artificial stuff. It was great!
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The Best Lemon Bars

Reviewed: Jun. 23, 2012
The bars I made from this recipe were good, but it is a little frustrating when a recipe calls for "juice of one lemon" or the like. Lemons come in many sizes with a hugely diverse amount of juice. Why not specify an amount of juice? My personal rule for most anything lemon is equal amounts of sugar and juice. These were not the "best" lemon bars I've ever made for my taste, which is admittedly different from others.
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