Joanne Profile - (12472811)

cook's profile


Home Town:
Living In: Shirley, New York, USA
Member Since: Apr. 2011
Cooking Level: Expert
Cooking Interests: Baking, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Walking, Reading Books
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Recipe Reviews 20 reviews
Classic Key Lime Pie
I needed an egg-free recipe for this bc of my g'daughter's allergies to eggs. I then added 2 more TBS of lime juice and saved time by filling indiv. graham tart shells. I cooked 20 mins waiting for the 'bubbles' to appear but didn't. So when I saw the edges cooking, I took them out of oven. I filled a shallow container with leftover filling, and wouldn't you know, it was a great, creamy consistency w/o any cooking! Next time I will just fill and chill overnight and NO cooking. It's summer, no need to bake bc it doesn't use eggs.

0 users found this review helpful
Reviewed On: Jul. 4, 2014
Easy Cream Cheese Pie
5 stars for ease and no baking needed during this heatwave! I don't know why some people had the issues they had with this pie. I followed the recipe to the letter except used apple pie topping b/c that's what I had. I didn't think the filling was too sweet, and it set up nicely in fridge. It is a bit rich so you don't need a lot. The key is to use the electric beaters to cream the cream cheese and sweetened condensed milk until light and fluffy.

2 users found this review helpful
Reviewed On: Jul. 8, 2012
Cherry Pie IV
Great. I bought frozen sweet cherries from Sam's, but by the time I got home, they were almost defrosted; I had to make pie in a ramrod fashion, found this recipe to use, and ran with it. I used a storebought pie shell b/c I was doing this fast. Great timesaver also bc this recipe says the piecrust doesn't have to be prebaked. Bc these were sweet, not sour, cherries, I used only 3/4 cup of sugar. Perfect. I even rounded up the cornstarch to 1/4 cup. The consistency of filling was perfect. It should end up as thick as the canned cherries you can buy. I think those reviewers that complained of a runny filling didn't let it simmer long enough. You must be sure not to rush that step. You'll see the difference between thick like a gravy, and REALLY thick like pie filling. Keep simmering until it thickens like that. Will file this away to make again, perhaps using a combo of berries next time.

4 users found this review helpful
Reviewed On: May 7, 2012

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