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Recipe Reviews 3 reviews
White Almond Wedding Cake
Made this last week for hubby's stepdad birthday. Made exactly as written using Pillsbury moist supreme white cake mix which now only comes in 15.25 ounces so added another 3 ounces to equal 18.25. Husband said it's his new favorite and that means it beat out a yellow cake with chocolate frosting. Also made sure ingredients were at room temperature. Used classic vanilla buttercream icing found at All Recipes. Making again today for a family party and hubby's been asking for more. I did need to bake it about 5-10 minutes longer than suggested using 9 inch aluminum cake pans on middle rack but oven temp was as suggested (used oven thermometer to check). Happy baking!

0 users found this review helpful
Reviewed On: Aug. 22, 2014
French Pastry Pie Crust
Made this yesterday to use with Grandma Ople's Apple Pie (recipe this site). Everyone loved the crust maybe even more than the pie! Can't wait to try it with Pumpkin pie recipe for the holidays. Very easy to make and I don't have a food processor. I did have to had about 2 add'l tablespoons of "cold" water to dough to get it to form ball. The trick is to add a little at a time and not pour the liquid in all at once. You learn to see and feel the right texture needed with practice. I have made many a pie crust using different recipes. I also have tried different methods of rolling pie dough (wax paper, plastic wrap, wooden pastry board, silicon mat) The plastic wrap is the easiest and least messy I think. I will continue to use this recipe for fruit pies. DON'T BE AFRAID. It really is easy!

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Reviewed On: Oct. 18, 2012
Apple Pie by Grandma Ople
i made this yesterday to share with 4 of my friends. It was very easy. I did add 2-3 teasp. of cinnamon, 1/2 teasp fresh nutmeg, 1 teasp. vanilla extract to the sauce once it was simmering. I also sprinkled sliced/peeled granny smiths with cinnamon and a little sugar due to review comments on tartness, however, it probably didn't need it. I half filled the shell with the apple slices, poured about half of the filling over them, topped it with the remaining applies and two thirds of the remaining sauce. I lastly poured remaining third over lattice top. As some recommended I used the French Pastry Pie Crust recipe from this site. That was as much a hit as the filling. I baked as originally instructed and did not have soggy crust but remembered to place on parchment paper lined edged cookie sheet and put on lowest oven rack (electric oven). For those with issues of burning, check if oven is heating properly using an inexpensive oven thermometer. Wal-Mart carries them. I must say the video is very helpful for those not sure of preparing sauce. Another tip, make your dough ahead and have bottom in shell (refrigerate until ready to use). I made sauce last and kept pan on heating element (after turning burner off) to keep it from solidifying until ready to pour. I was so proud of results I emailed a pic to my daughter in California - apple's her favorite! Now my mother wants to try making it and she always says she just can't make a good apple pie. TRY IT!

3 users found this review helpful
Reviewed On: Oct. 18, 2012

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