~ ~ ~Shea~ ~ ~ Profile - Allrecipes.com (13147844)

cook's profile

~ ~ ~Shea~ ~ ~


~ ~ ~Shea~ ~ ~
 
Home Town: Boise, Idaho, USA
Living In:
Member Since: Jan. 2009
Cooking Level: Expert
Cooking Interests:
Hobbies: Sewing, Gardening, Hiking/Camping, Camping, Boating, Fishing, Hunting, Photography, Wine Tasting
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Recipe Reviews 4 reviews
Banana Cream Pie I
I like this recipe.. I took Nilla waffers and made my crust or buy the nilla waffer crust pre done... Much better than than the other crusts for banana cream pie. And at my last boil. I added about a 1/8 cup of cornstarch not straight in the mixture I blended it with about 1/8 cup of half and half, milk will do fine. I still used flour as well. It instantly gets alot thicker. Let cool for a few then poor into the pie. For my topping I used 3/4 cup whipping cream, 2tbsp powdered sugar, and 1tsp vanilla. whip it till you get your desired thickness. Not to much or you will have butter. After pie has been in the fridge for about a hour or 2 top with the whipped cream.. Seriously my favorite banana cream pie. The cornstarch after the flour really does help and my pies slice so well.. yummy!!! This recipe would be considered a old fashioned banana cream pie...give it a try I promise happy results evry single time. No soupy pies anymore!!! Dont add more flour or it will taste like flour!!

23 users found this review helpful
Reviewed On: Mar. 3, 2010
Cherry Cheesecake Pie
This recipe has also been in my family for years....My mom always told me to put the cheese pie in the oven for 15-20min. at 350. And you will have a perfect slice every time. I promise:) It doesn't even matter if you like 1/3 of a cup lemon juice or 1/2 of a cup. Low fat cream cheese or fat free sweetned cond. milk it will set perfectly if you pop it in the oven for a few.

52 users found this review helpful
Reviewed On: May 25, 2009
Mom's Sweet Spaghetti Sauce
This is a good one...I used any left over wine.. Instead of just oregano I used Italian seasoning. Added 1 tbsp minced garlic. Decreased the sugar to 1/4 of a cup. And used 1/2 lb Italian sausauge instead of the bacon..I have been making this for years...Sooo yummy!

7 users found this review helpful
Reviewed On: May 8, 2009
 
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