angelicassj Profile - Allrecipes.com (13255022)

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angelicassj


angelicassj
 
Home Town: California, USA
Living In:
Member Since: Apr. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Mexican, Italian, Dessert, Quick & Easy, Gourmet
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Recipe Reviews 8 reviews
All American Apple Pie
This was delicious and the crust is SO easy. If you want to use a store bought crust for this one--don't--this crust recipe takes less than five minutes to mix and press into the pie pan--just be patient and press it until it's spread out evenly and up onto the edge of your pie pan. I did use granny smiths--leaving the sugar as written--b/c that's what I had! And I added a bit to the topping--which is GREAT as written-- but for personal preferences I added chopped pecans and a touch of cinnamon. I was skeptical of a crumb topping w/o brown sugar, but this recipe is good as is. Like any pie, I do recommend covering the crust edges w/ a pie shield or foil, taking it the protection off for the last few minutes of baking, if necessary. My apples weren't ready after 45 minutes, so, I covered the whole pie loosely with foil for another 10 minutes or so and the apple juices began to run down the side of the pie tin beautifully! :) Hands down, this is the best crumb top pie I've made. Now I have to be really motivated to bother making my double crust pie as it entails a rolling pin!!!

5 users found this review helpful
Reviewed On: Dec. 14, 2010
Creamy Au Gratin Potatoes
Wonderful! I made the recipe for 16. The only change I made was to mince the onion and sauté it w/ garlic. Yum! Just as a note, don't worry if your sauce doesn't get really thick--you can add a bit of corn starch if you are really concerned--but, as it bakes the dish that you thought was a soupy mess comes together just great. :)

2 users found this review helpful
Reviewed On: Apr. 3, 2010
Slow Cooker Ham
This is so easy, and it's delicious! I do mix a little pineapple juice with the brown sugar--for flavor, not b/c you need the moisture. The only thing I would warn about: cook time. The first time I did this was w/ a 10 pound spiral-cut, I intentionally lowered the cook time to 4 hours--it was still more than I would have liked. Now when I use this recipe I just feel the ham (I have to use foil over the top b/c the lid won't fit) until it's warm all the way through--about 3 hours on low, 1 1/2-2 on high. Anyway, hopefully that helps someone! :)

98 users found this review helpful
Reviewed On: Apr. 3, 2010
 
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