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Lemon Chiffon Pie

Reviewed: Apr. 19, 2013
I just made this lemon chiffon pie....OMG!! It was absolutely delicious and just what a chiffon pie should look and taste like. It was so light and melts in your mouth. I followed this easy recipe to a 'T' it turned out perfectly. It is a little "gummy" like in texture but that is due to the gelatin....that's the way it should be. It firmed up within a few hours and I didn't have to use cornstarch. With the reviewers that said it did not thicken for them, I believe that you just need to have patience when heating the eye yolk/sugar mixture over a double boiler. It takes awhile but IT DOES THICKEN....really!! I also appreciate the great idea of another reviewer and used my 10" spring form pan instead of a pie pan. It came out great. Like a lemon tart with a graham cracker crust. Terrific pie, will make again...especially during the summer months! Thanks!
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Butterscotch Brownies III

Reviewed: Jun. 17, 2010
I just made these brownies today. They smelled wonderful and tasted even better. I followed the recipe to the T and it came out perfectly. I did, however, add a few things....toasted chopped walnuts and pecans as well as butterscotch chips. About 1/4 C of each ingredient. You don't want to add too many butterscotch chips since that would make the brownies even sweeter then they already are. I also believe that adding the icing is a mistake. All I did was wait until the brownies cooled and sprinkled them with powdered sugar. That was perfect. Also I used an 8x8 pan and cut the brownies 5 down and 5 across making a total of 25 pcs. Since the brownies are so rich, a small piece is all you need to satisfy your sweet tooth. THESE BROWNIES HAVE A WONDERFUL RICH BUTTERSCOTCH FLAVOR. Absolutely will make again! Oh yeah they did settle just a tiny bit in the middle but most brownies will do that. Try them, you'll like them...for sure!!!!
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