twall10107 Recipe Reviews (Pg. 1) - (16664856)

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French Silk Chocolate Pie I

Reviewed: Jun. 11, 2013
It is indeed a delicious treat! As an earlier review noted, the eggs should be separated, the yolks beaten one at a time into the creamed butter/sugar mixture, and then the whites beaten with sugar and folded into the chocolate mixture. I've made this using eggs pasteurized at home (warmed to room temperature, then held for 3 minutes in ample 145 degree water, then cooled) and it works well. The meringue may not have quite the volume as when made from raw egg white, but it's plenty light to make a delicious, ample filling for an 8-inch shell.
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Upside Down Caramel Apple Pie

Reviewed: Oct. 16, 2011
I used eight cups of apples. Baked in a 9" Pyrex pie plate, came out easily after five minutes' rest.
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3 users found this review helpful

Glazed Lemon Bundt Cake

Reviewed: Apr. 24, 2011
A great easy beginner cake. I watched and coached while my ten year-old granddaughter made this for our Easter dessert. The very thin glaze turns into a deliciously lemon-intense crisp crust, and the cake has a great lemon pound cake flavor. I'll surely make this again.
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2 users found this review helpful

Chicago-Style Hot Dog

Reviewed: Oct. 12, 2010
Made exactly to specifications, these are so great! Now that I have family in Chicago, I get gifted with sport peppers and that fluorescent green relish. If I only had a local source for the poppy seed buns.
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7 users found this review helpful

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