GrandmaJB Profile - (18103281)

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Recipe Reviews 6 reviews
Easy to Remember Pie Crust
Yes, this is the recipe I used for years - when I used to cook! Haven't made a pie crust for a long time, I now use the refrigerated Pillsbury, but I used this formula for many years because it is easy to remember and pretty foolproof. I do add just a pinch or two of salt. And if it seems too wet, I just add a little more flour, and plenty of flour to roll it out. I don't even refrigerate first before rolling out. I once made 8 pies for Christmas using this exact recipe. Everybody always complimented me on my piecrust and this is the recipe I used.

1 user found this review helpful
Reviewed On: Sep. 22, 2011
Divine Hard-Boiled Eggs
I always make my boiled eggs this way. Mom always put salt in the water though. I think it was so that if the egg cracked it would not "spread" all through the water. Anyway, for those people who said this recipe did not work, I think some of them are not putting the cover on the pot when they first put the eggs on the stove (at least one failed review read like that). You have to cover the eggs with water (I use cold water), then put the lid on the pan, then bring it to a boil. After that leave the lid on the pot while timing for 15 minutes. And if someone has trouble peeling the eggs, I think it's the fault of the freshness of the eggs, not the fault of the cooking method. I cool the eggs in cold water first, but then I peel them under cold running water (I don't refrigerate first). This helps get the peel off, but if an egg is too fresh, it will be harder to peel. Anyway, this method has always worked for me!

1 user found this review helpful
Reviewed On: Dec. 21, 2010
Magic Fruitcake
I got this recipe in home economics class in high school (a long time ago). It is the only fruitcake I have ever made, but also the best fruitcake I have ever eaten. Haven't made it for years, but my family and friends always liked it.

3 users found this review helpful
Reviewed On: Dec. 30, 2008

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