BLUEEYEZ58 Profile - (1255269)

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Member Since: Sep. 2002
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Recipe Reviews 19 reviews
Sticky Monkey Brains
This recipe is the BOMB! I made it exactly as written, except that the "small" bundt pans I own are only about 4-1/2" deep and are all contained on one pan (6 small bundt molds on one sheet--like a cookie sheet). I'm wondering if Sugisugi had larger, individual bundt pans than I do, because she was able to use all (3) 7.5 oz. packages of biscuits that the recipe calls for, and there's no way that 3 packages would fit using my small bundt pans. I ended up just using 2 packages of biscuits, along with the full amount of ingredients for the rest of the recipe. I then inverted the individual bundt servings onto the cookie sheet when they were done baking. These were even better than our local breakfast/pastry shop's Sticky Buns (which is saying something!). I assembled all the ingredients that I was able to the night before, set the oven to be pre-heated by the time I got up in the morning, and then in less than 10 minutes they were ready for the oven. Twenty minutes later, they were done. Perfection! Thanks for the great recipe, Sugisugi! They will definitely be a staple in our house.

2 users found this review helpful
Reviewed On: Apr. 22, 2014
Blackberry Cobbler II
Wow-I was really impressed with this recipe; the taste was fabulous (one of the best cobblers I've tasted). I had 10 cups of fresh blackberries that I needed to use, though, and wanted to make a larger pan due to the size of my family. So this is what I used for the BERRY mixture: 10 cups of fresh blackberries, 5 tablespoons cornstarch, 1/2 cup cold water, 1 3/4 cups sugar, 1/2 tsp cinnamon, and 2 tablespoons of lemon juice. For the DOUGH, I used 2 cups of flour, 1/2 tsp of cinnamon, 1 cup of sugar, 1 tsp of vanilla, 2 tsp of baking powder, 1 tsp of salt, 12 tablespoons of cold butter, and 1/2 cup of boiling water. Followed the rest of the recipe exactly as described using these ingredients. Baked at 350 in a greased 9X13 casserole dish for about an hour, until the dough was browned. Everyone in my family loved it--especially the crust. I could see how this recipe could be adapted for other types of fruit very easily.

14 users found this review helpful
Reviewed On: Jul. 20, 2008
Mini Cheesecakes I
I made these for a party and received rave reviews. I used the graham cracker crust that another reviewer posted on here and made mini cheesecakes. They were baked for 13 minutes at 350, but found when I filled some of batter with mini chocolate chips, they needed to baked about 2 minutes more. Topped some with cherry pie filling, some with a fresh raspberry and white chocolate drizzed over, and the rest with mini chocolate chips in the batter, drizzed with caramel sauce and pecan pieces. Very good and very easy!

5 users found this review helpful
Reviewed On: Jun. 30, 2008

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