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No Roll Pie Crust I

Reviewed: Nov. 29, 2010
I used this recipe for my pumkin pies this year b/c I was cruched for time and forgot to buy shortening. I loved the result! This is not as good as traditional pie crust but there is so much to appreciate about it. It has a good flavor, saves soooo much time, no fussing with cutting shortening, running/cleaning equipment, chilling utensils, etc and not near as much guilt about eating it as the ingredients are healthier--I'm going to try using whole wheat flour next. I didn't have peanut oil so used a canola oil blend instead. Wonderful recipe on so many levels that I may never go back to traditional crust. Many thanks for sharing!
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Stuffed Eggplant Parmesan

Reviewed: Aug. 21, 2008
My son and I made this last night. It was fabulous. My husband loved it and he, like most guys, is a tough food critic. We used eggplants fresh from our garden and the taste was almost like it had sausage in it; I don't think store bought would yield the same taste and won't even consider it. We'll make this one again as soon as more are ready in the garden. Thank you for sharing this one!
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