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Grandma's Lemon Meringue Pie

Reviewed: Mar. 26, 2011
It was my first time making a lemon meringue pie, and it came out as close to perfect as it could with my current cooking skills. Just make sure you chill it for long enough, or it might not set properly. I did 1 hr at room temperature, then a few more hours in the fridge, according to others' instructions. I made sure to have the meringue prepared before the filling boiled, so that the bottom of the meringue would cook from the filling's heat, but it strangely seemed to deflate a bit once it hit the filling. When it came out of the oven, though, there was plenty of meringue height.
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Pebber Nodder (Danish Christmas Cookies)

Reviewed: Feb. 24, 2011
A quick tip for baking these: if they START browning around the edges, they're done. They won't turn golden all over like, say, chocolate chip cookies, and if you try and bake them longer, they'll taste fine fresh but harden up quickly. I couldn't get my hands on cardamom, but I'm sure it tastes great with it, judging from the other reviews here. I compensated by doubling cinnamon and adding 1 tsp. each of cloves and pepper. If you cream the butter properly, the dough is soooo easy to work with! Just sticky enough, and soft. These cookies come out great if you cut it like the directions say or even if you roll it by hand into one-inch balls. Thank you for a really simple recipe that has a yummy, subtle taste!
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