rubyelainem Profile - Allrecipes.com (13107015)

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rubyelainem


rubyelainem
 
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Member Since: Dec. 2008
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Recipe Reviews 3 reviews
Classic Tiramisu
I picked this recipe bec the egg yolks are cooked. Next time I make it, I'd add brandy and rum to the eggyolk/cream cheese mixture before folding the whipped cream, and I'd really soak the lady finger layers in espresso with kahlua instead of just brushing it on the cookies. And I advise you to freeze it because it tastes so much better frozen ;).

4 users found this review helpful
Reviewed On: Nov. 14, 2011
Apple Crumb Pie
Very easy to make and modify according to your preference. I always end up making two pies at a time because I chop way too many apples. Two medium / large Granny Smith apples are enough for one pie. It needs a longer baking time so that the juice from the apples and the flour you toss in will gel together. For the topping, I increase the measurements by another 50% just so that I'll have a thicker topping. I cover the pie loosely with foil during the first 45 minutes of baking and then bake it uncovered for the last 30 minutes. Enjoy!

6 users found this review helpful
Reviewed On: Jun. 14, 2011
Pecan Pie
this pie's top burns too quickly (within 30 minutes), so I cover mine loosely with foil for the first 30-40 minutes of baking, then leave it uncovered for the last 30 minutes. I also use 1 cupful of pecan halves and add a handful of chopped pecans. I use Marie Callender frozen pie crusts becauase they are flakier and more buttery than pillsbury. I also reduced the dark syrup to 2/3 cups to reduce the sweetness and the risk of overflow. Hope it helps ;)

2 users found this review helpful
Reviewed On: Jun. 14, 2011
 
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