SV650Girl Profile - Allrecipes.com (18682005)

cook's profile

SV650Girl


SV650Girl
 
Home Town:
Living In: Seattle, Washington, USA
Member Since: Sep. 2005
Cooking Level: Intermediate
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About this Cook
My cooking triumphs
Baking carrot cake so good that my boyfriend says it tastes better than what his mom used to make!
My cooking tragedies
Gravy. Every Thanksgiving. Never works out on a holiday.
Recipe Reviews 12 reviews
Ruth's Grandma's Pie Crust
I'm truly awful at making pie crusts but now that I've tried this recipe I feel redeemed, pie crusts are no longer my enemy. I used this along with Grandma Opels Apple Pie recipe from this site. My boyfriend was disappointed that I didn't make a graham cracker crust but after tasting it he's a convert. The only modification I made was to use butter flavored shortening. The texture of the crust was buttery and flaky with a hint of sweetness. As others have mentioned you'll end up with an odd amount of leftover dough but I didn't find this to be an issue, more for me to snack on.

3 users found this review helpful
Reviewed On: Jul. 6, 2012
Apple Pie by Grandma Ople
This pie is delicious! I used Ruth's Grandmas Pie Crust recipe fom this site. After reviewing others suggestions I made several modifications...First, while I cut up 8 apples unless they're really small there's no way they will all fit. I added vanilla extract, cinnamon, and cloves to the liquid, along with an extra tablespoon of flour. I then added the apples directly to the mixture and thoroughly coated them. I don't like my crust too brown so as another reviewer suggested I baked it at 350 for approximately 75 minutes, in retrospect next time I'll stick to the temperature recommended in the recipe. I coated the bottom of the crust and the lattice with an egg wash. Overall this is one of the simplest and tastiest apple pies I've ever made, no doubt it'll become a new favorite in my household.

2 users found this review helpful
Reviewed On: Jul. 6, 2012
Jo's Rosemary Bread
This is my standard recipe for when we have guests for dinner because it always turns out slightly crunchy on top while soft & tender inside. Delicious! As other users have suggested I substitute milk for water and add some crushed garlic for a little extra zing.

2 users found this review helpful
Reviewed On: Dec. 11, 2011
 
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