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Recipe Reviews 3 reviews
Apple Pie by Grandma Ople
Apple pies are wonderful and for the most part difficult to really "mess up". (Although not impossible.) This is a great recipe with little need for imbellishment. A little fall seasonings (cinnamon, nutmeg, allspice, etc.) wouldn't hurt, but keep it limited. In the e-newsletter I got there was a really cool pic of mini apple pies in jars. I tracked it down to a cook going by "Cassilynnb". If anyone knows how to get in touch with her, I would love to know how she did those. That's a very interesting technique that I would love to learn.

0 users found this review helpful
Reviewed On: Oct. 31, 2012
Grilled Peanut Butter and Jelly Sandwich
I agree with many of the past posts...PB&J is wonderful. I would make a couple of adjustments to the simplicity of this though. Definitely my preference, but I hope someone else tries it. Instead of general peanut butter, try the crunchy kind. I prefer strawberry preserves to the jelly because you get the actual strawberries in the sandwich. Mix the jelly/preserves and peanut butter in a bowl before putting on the bread. Spread the mix on the bread and then...for those of you who like strawberries and bananas (OOOOHHHHH!!!!), try adding thin slices of bananas between 2 layers of the spread. That's good! One last note, has anyone considered using something like Nutella or some other kind of nut-butter? You can mix it with the PB even for a sweet treat. Hope you like my ideas. Happy cooking!

0 users found this review helpful
Reviewed On: Jul. 25, 2011
Vanilla - Chocolate Powdered Sugar Frosting
I make homemade frosting all the time!. I prefer homemade to the store bought stuff. No offense Betty Crocker. For those of you getting a thin consistency frosting there are 2 things you can do. 1) Add about 1/4 cup of vegetable shortening. This will definitely thicken it and give you a better consistency without losing the flavor. Or 2) slow down your mixer. When you cream the ingredients together too quickly you melt the butter making it soupy. Also, use less milk if the butter is really soft. I HOPE THIS HELPS!!! Happy frosting! :)

2 users found this review helpful
Reviewed On: Jun. 24, 2011
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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