MmmFoodisGood Profile - Allrecipes.com (11416353)

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MmmFoodisGood


MmmFoodisGood
 
Home Town: Oregon, USA
Living In: Oregon, USA
Member Since: Jun. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Italian, Southern, Nouvelle, Dessert
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Recipe Reviews 2 reviews
Rhubarb Sour Cream Pie
This is an excellent pie. I've gotten nothing but rave reviews after baking it. I only made minor changes - I see that most the reviews cut back on the sugar which I definitely understand - if you are a rhubarb liker/lover. I myself am not a rhubarb liker/lover! I find it too tart. So - I diced the rhubarb (only need about 3.5 cups) and used 1/8 cup of the sugar called for to toss with the rhubarb 30 minutes before cooking. I add more ingredients for the crumble topping as peole tell me it's to die for - this gives it a thicker top crust that people are crazy about. I usually have plenty of filling left over so I usually cut up some strawberries and make turnovers with the filling - people enjoy that as well. One quick word of caution - be careful you don't overfill!! I did it the first FOUR times I made this pie.. I couldn't help it - it was so good! Now I have more restraint, but those first 4 times the outer crust fell off and filling bubbled over the edge on to the baking sheet making it difficult to clean. Good luck and trust me - people will LOVE this pie!!

0 users found this review helpful
Reviewed On: Jun. 7, 2010
Pecan Tassies
I've been making these for a few years and people absolutely adore them. A few tips - sometimes you'll get a small crystallized disc of brown sugar on the bottom after completely cooled - this can be rectified by either adding more pecans to the filling or by making sure you aren't cooling them too quickly. This recipe always yields more than 60 for me - I like the dough thin around the inside of the mini muffin pans so I usually yield closer to 74 - 78. In addition, be sure the dough at the bottom isn't too thin or else the filling will seep out and stick to the bottom of the pan. Good luck - people really enjoy these and they look great!!

11 users found this review helpful
Reviewed On: Jun. 7, 2010
 
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