soylent_green Profile - (13188456)

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Recipe Reviews 5 reviews
Grandma's Lemon Meringue Pie
Very easy to make and the perfect ratio of lemon curd to meringue. Make sure when you add the meringue that the curd is still very hot. This will allow the bottom of the meringue to cook and not be runny when the pie is complete. You can make the meringue first and then the curd to ensure this. I added about 1t cream of tartar to the meringue after adding the sugar, just to make sure that it stiffened up. I used meyer lemons and it wasn't sour enough for me. Also I don't think 2 lemons was nearly enough. I used the juice from 4 and the zest of 2, the consistency was perfect. This pie is better the next day!

3 users found this review helpful
Reviewed On: Apr. 11, 2010
Brown Rice Breakfast Porridge
Very good comfort food. Everyone in my house enjoys this. I usually omit the butter and add a little bit of brown sugar. And fresh blue berries on top. Some nice variations are to cook in some banana slices along with the blue berries. Or use cranberries instead. Next time I make I'm going to use blackberries. If you use frozen berries and it makes it runny, allow to boil for around 5 minutes to get rid of excess water and then simmer.

2 users found this review helpful
Reviewed On: Jan. 11, 2010
Russian Tea Cakes I
I used pecans instead of walnuts. They came out amazing. Huge hit at my house, I need to make another batch for Christmas. Make these at least a day in advance, they're better the day(s) after. I followed the recipe exactly and they came out perfect, some people might have had problems with the dough staying together because their chopped nuts were too big. I chopped pre-chopped nuts and got lazy towards the end so there was a variation in size. Cakes with smaller nuts stayed together better before and after baking. Definitely roll in the sugar a second time, they look prettier that way.

0 users found this review helpful
Reviewed On: Dec. 22, 2009

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