RyanMichelle Profile - Allrecipes.com (18344006)

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RyanMichelle


RyanMichelle
 
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Member Since: Apr. 2005
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Hannukah Chocolate Mint Cookies
Chocolate Mint Cookies I
Chocolate Mint Cookies I
Russian tea Cakes I
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Recipe Reviews 3 reviews
Dutch Apple Pie
I have a sister in law who has this exact recipe from her Swedish grandmother. She gave it to me, and when it didn't turn out for me like it did for her, I looked here. This recipe is identical in ingredients, but the temp and baking time is different. I tried to bake a 9" pie (Pyrex glass dish) at 400 degrees for 70 minutes, as another reviewer recommended. 70 minutes is way too long. I will try again another time, but I think this recipe would be great at 400 degrees for 60 minutes. 350 is too low and 425 is way too high. I used parchment paper as well. (Sis-in law almost set kitchen on fire with a brown bag) I personally like a double crust pie as well. Make sure if you are making the topping not to use margarine as it melts into a goo. Use real butter. I'm working on a lighter version that still tastes delicious, so I'll post that when I perfect it. (This was my first pie) So, bake at 400 for 60 minutes after your crust has been pre-baked at 350 for 15 min. Use 1/3 Granny Smith apples, and mix in seasonal varieties such as Gravenstein, Golden Delicious, and HoneyCrisp! :) This mixture of apples adds a great dimension to the pie!

11 users found this review helpful
Reviewed On: Dec. 24, 2009
Grandma's Peanut Butter Fudge
The PB flavor wasn't enough, too much white sugar, and not creamy. I found another recipe on here that I liked MUCH better using brown sugar instead. Keep searching. . .

2 users found this review helpful
Reviewed On: Dec. 17, 2006
Vanilla Crepes
Perfect! I make this every weekend! I use 3 whole eggs. Tips: Sift your flour or use a sieve when the batter is done. This will take out the flour chunks for a smoother consistency. Also measure the flour by using a spoon to pour it into the cup. If you scoop a measuring cup, it packs the flour and you get a doughy crepe. Find the right temp! When you first pour the batter, it shouldn't wrinkle too much when spreading, or your pan is too hot. No dalmation spotted crepes! Technique! Pour your batter on a very lightly greased pan (short spray of Pam is fine) You know you're ready to flip it when the edges begin to curl, the middle batter isn't glossy and wet looking, and you can shake the pan to move the crepe. Use a large thin spatula, flip, and cook another 15 seconds. Pick up the pan and slide the crepe onto a plate. When you're ready to make another crepe, don't set your pan on the burner for more than a few seconds, or it gets too hot. 1/3 c. for a 9" skillet is perfect. I serve mine with strawberry compote and cottage cheese. Yum! LOW FAT: You can sub the butter for margarine, the sugar for a zero calorie sweetener (Truvia or Splenda taste best), and even replace yolks with egg whites or Egg Beaters.

1324 users found this review helpful
Reviewed On: Dec. 17, 2006
 
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