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Apple Pie by Grandma Ople

Reviewed: Mar. 12, 2013
There are so many apple pie recipes out there that to stand out it has to be a great one. This is one of those. The caramel that you make and add to the pie keeps the apples from losing too much juice and making the crust soggy. I've made this pie exactly as written and it is perfect, but I prefer Fuji apples in pies, so that is what I use now. Also, sometimes I just pour the caramel mixture into the apples before the top crust. That works fine as well and is a little bit less work as I don't need to make a lattice crust when I do that. I just cut some vent holes in the top crust. I LOVE THIS RECIPE. Thank you MOSHASMAMA for posting it.
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Satiny Chocolate Glaze

Reviewed: Oct. 2, 2011
I used this glaze to top a "doctored up" chocolate cake mix. It is delicious and has a great consistancy.
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2 users found this review helpful

Fruit Dip II

Reviewed: Apr. 4, 2011
I made this yesterday and used it as a base to place poached pears upon. It turned out great, and people were so surprised how easy it was to make. I am not a fan of marshmallow cream, but the cream cheese totally changes the taste into something wonderful.
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5 users found this review helpful

Sea Bass Cuban Style

Reviewed: Mar. 11, 2011
The flavors of this dish go together perfectly. I made it exactly as written, which is unusual for me, and it was delicious. Not for people who dislike olives, but my whole family loved it.
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2 users found this review helpful

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