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Lemon Icebox Pie I

Reviewed: Aug. 21, 2011

This is exactly the way all the women in my family have made lemon pie for years. I use a pie crust instead of graham crackers, but don't change a thing! It's perfect exactly the way it is.

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3 users found this review helpful

This pie is perfect exactly as written. I use this custard base for most of my cream pies and have never had it fail or be runny. If you cook it long enough, it won't run. Be sure to let the mixture come to a boil and then cook an additional 2 minutes--not 2 minutes total. If you mash the bananas into the mixture it will brown more quickly, there is plenty of banana flavor with them on the bottom. For a treat in the summer, I slice fresh stawberries and add once the pie is cooled before I add whipped cream. YUM!

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Yellow Squash Casserole

Reviewed: Nov. 26, 2010

I've made this recipe for years as is with nothing but raves. I generally add more seasons to things, but I really prefer this casserole as is, with simple onion flavor. This year however, I ran out of milk and used heavy cream instead. OMG. It was even better. Not worth the calories to do that all the time, but it made for an extremely fluffy and creamy casserole!

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Chocolate Cream Pie I

Reviewed: Oct. 17, 2010

I've made this twice now and it is the perfect chocolate pie. Mine turned out very rich and creamy. The second time I used more milk and an extra square of chocolate to make more filling and that one was almost too chocolately, so I will stick to 2 squares in the future. I will say I think the cooking times listed aren't enough. I stirred the mixture for at least 5 minutes, if not more before it thickened enough, and then I cooked it for 3 more after I added the warm yolks.

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To Die For Blueberry Muffins

Reviewed: Apr. 11, 2010

Hands down the best muffins I have ever had. Only changes I made: Nutmeg in place of cinnamon and brown sugar in the topping. I like nutmeg with blueberries. I see no need to add vanilla, doesn't need it. I can't wait to use this dough with other fruit/spice combinations!

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Red Velvet Cake

Reviewed: Feb. 17, 2010

I thought this cake was perfect! A very traditional Red Velvet cake with the traditional icing. I made it just as the recipe calls for and didn't have any issues. I did start checking for doneness at 25 mins, and pulled out at 27, but that is to be expected as no oven is the same. The icing is the very best part, but I do think it would be difficult to make without a stand mixer. I creamed my butter and sugar for at least 5 minutes, if not longer.

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Chocolate Bourbon Pecan Pie

Reviewed: Dec. 16, 2008

Things I love--Bourbon, Pecans, Chocolate. To combine them all is divine. I did sprinkle the chocolate, not mix it, but this is just about perfect. To the reader who complained of a thin custard and separated pecans....congratulations!!! You just made a pecan pie. That's how it is supposed to be.

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German Chocolate Cake II

Reviewed: Dec. 16, 2008

The only modification I made was to use 4oz of chocolate rather than 4 cubes. This may be the issue for those who think it isn't very chocolatey, as sometimes squares are different sizes. That said, this is hands down the best German Chocolate Cake I have ever made. Everyone at my company party raved about it. The icing isn't supposed to be very thick. It is icing, not frosting. It runs down the sides and is so darn good! Next time, I will make a double batch of the icing as I had to skimp a bit between layers to have enough.

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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Oct. 19, 2008

Oh my gosh this is good. I added some fresh oregano and thyme from the garden, but followed the recipe exactly other than that. If you mix the pasta into the sauce as the recipe states it is not runny at all. This is a new favorite at our house.

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Charleston Breakfast Casserole

Reviewed: Aug. 13, 2006

Hands down the best breakfast casserole I have tried. I added chopped tomato and onion, along with a few seasonings. I assembled the night before. YUM!

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1 user found this review helpful