vanessam888 Profile - (16571968)

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Home Town: Scituate / Wakefield, Massachusetts, USA
Living In: Texas, USA
Member Since: Nov. 2010
Cooking Level: Expert
Cooking Interests: Asian, Italian, Healthy, Dessert
Hobbies: Hiking/Camping, Biking, Walking
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Recipe Reviews 6 reviews
Pecan Pie V
This was to be the first Pecan Pie I ever made. And it was for my new mother and father in-law, who love Pecan Pie. I did a lot of research and couldn't decide whether to make the Karo version or this version. So I made both. Both baked up perfectly but one tasted much better than the other. Anyone want my left over Karo? The difference is not huge but definitely different. I would say the non-karo recipe tastes richer more like a custard, more homemade and less store bought. Don't hesitate to try it. It is still a Pecan Pie through and through. Everyone loved it of course.

5 users found this review helpful
Reviewed On: Dec. 23, 2010
Raspberry Oat Bars
I read the advice of others before baking and decided to make only a few changes on my first try. I used a half a teaspoon of salt which next time I will just exclude all together since I use salted butter. I added a splash of milk to the portion of the mixture used on the bottom so that it would cut nicely. I added a 1/2 teaspoon of cinnamon to mixture. I used a fork to ease flattening the bottom portion into the pan. Even though the bottom seemed thin to me at first, it did thicken upon baking. The jam to batter ratio is perfect. This recipe is delicious and everybody's advice on how to improve this already great recipe was a huge help.

10 users found this review helpful
Reviewed On: Dec. 10, 2010
Raspberry Oatmeal Bars
Wow, these were really good. Very sweet though. I took them to my Korean families house for Thanksgiving and they loved them. Asians don't typically like things too sweet so I was pleasantly surprised. I will try the version of the recipe that uses flour and brown sugar next time for a more granola and hopefully less sweet flavor. I took the recommendations of others and added lemon instead of water to the jam. I also added a dash of milk to the bottom layer to make it less brittle for cutting. The lemon was a great addition to the flavor of the jam and after letting them cool they cut perfectly. I enjoyed these cold better than at room temp.

5 users found this review helpful
Reviewed On: Dec. 6, 2010

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