Barbara Johns Recipe Reviews (Pg. 1) - (13176356)

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Barbara Johns



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Cherry Crunch

Reviewed: Aug. 8, 2013
Nice, Since I have to watch sugar used Splenda brown, used half of the crumble and only put it on top. I had some nice fresh cherries so I used fresh cherries with some spenda. I also did this in ramekins for portion control. This is a nice topping for all the fresh fruit you are able to get in the summer.
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Cornish Finnish Michigan Pasties

Reviewed: Aug. 31, 2010
I learned to make this from my Mom and generations before her. I dont usually use pork, but I like to use cube of beef and not ground beef, I like skirt or flank steak. One time I did not have enough potatoes and tried using some yams (which I healthier for you anyway) and it was really great. I used some white potatoes and added yams. I also dont use MGG but if you can get some montrial steak seasoning it really picks up the flavors. I also find a brush of water or spray of a vegtable oil spray on the crust makes it really nice and brown for the crust.
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Great Grandma Johns' Pasties

Reviewed: Feb. 20, 2009
I love to make these. I learned from my own Grandma Johns in fact. My grandma's recipe always had rutabaga and carrots as well. I have tried a variation. I like to add thinly sliced sweet potatoes to this, either in place of the white potatoes (because they are more healthy for you) or in addition to the other ingredients. So I gave it try once and they add a really nice flavor to the pasty. Also if you have some Montreal Steak Seasoning, use it in place of plain black pepper.
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Easy Swedish Pancakes

Reviewed: Jan. 8, 2009
I grew up on these because my grandmother would make them for me every Sunday. I agree with the member that added the vanilla though and sometimes a hint of cinnamon. Grandma did not use sugar but did add the vanilla. On the holidays for a really fun idea, instead of the milk, we would use an equal amount of eggnog it is a really kicked up flavor that way. My favorite was to put grape jelly or strawberry jam and roll them up.
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