PartySparty Recipe Reviews (Pg. 1) - (15823438)

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Blackberry Pie I

Reviewed: Nov. 21, 2011
Not enough fruit for my 9-inch deep dish pie plate. It baked down to one berry deep, even though I added an extra 3/4 cup of fruit. Worse, though the berries looked and tasted amazing before I put them in the pie, there was no juice. That meant the finished pie was a layer of berries with no set juice to bind them. The finished pie had lumps of flour between the berries. I've made wonderful pies for almost 50 years, but this was a total disaster. It should have had cornstarch instead of so much flour, plus some lemon juice, maybe more sweetener (sugar, Splenda or honey), and some butter. The only thing good about my result was my usual beautiful crust.
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Orange Drop Cookies II

Reviewed: Dec. 14, 2012
Since the dough seemed too thin prepared exactly according to the recipie, I put just one tray of these in the oven. As I feared, they spread terribly and were next to impossible to remove from the cookie sheet--even with my trusty, sharp-edged cookie lifter. I added between 1/4 and 1/3 cup of flour to the remaining dough, and baked as directed. The second tray held its shape like a decent drop cookie. I note that my oven was the right temp, I used high-end cookie sheets, and greased the sheets as directed. I made half the icing. It was flavorful, spread nicely, and set up well for storage. However, the cookie itself was bland and mealy. Not even cookies from the second tray made it with what I served or gave as gift assortments for Christmas. If I tried this again, which I won't, I'd add twice the orange zest and enough flour to the dough to give it the correct consistency for baking. Might also improve with butter instead of shortening.
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