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Ruth's Grandma's Pie Crust

Reviewed: Nov. 29, 2014
Perfect! I have only attempted homemade crusts a few times and have never really had that much luck...UNTIL NOW...YAY!!!! I've made this 3 times in 3 days, and I get a ton of compliments with every pie. Super easy to whip together. I used shortening like the recipe calls for (instead of butter as some mentioned) and thought it had great taste. I love the crunch of the sugar. I used the recipe exactly as it said. I only have two recommendations that might be helpful. The first time I made this I put it in my Kitchen Aid mixer and used the paddle attachment to bring the dough together. It sort of clumped around in my mixer but I just put it on a higher speed for a few seconds and it came together perfectly. The next two times I made it I didn't have my mixer, so I had to do it by hand. I found it to be a bit crumbly and hard to blend, but I just broke it into smaller batches and worked each ball of dough separately. Secondly, I'd brush the dough with an egg before putting it in the oven. It gave it a nice shine and golden color that really made a difference. Lastly, it makes quite a bit. I had enough for 2 crusts and possibly a third, but I like my crust thick and with a wide edge so I probably didn't get as much out of it as most people did. This will absolutely be my new crust recipe! UPDATE: I made this for the 4th time but forgot to pick up shortening at the store. I substituted butter = horrible result. Using shortening is a must!
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Microwave Caramel Popcorn

Reviewed: Nov. 29, 2014
A huge hit with kids! I made this 2 days in a row for a bake sale. Each time it sold out almost immediately with people requesting it the following days of the bake sale. Super easy and yummy! 1 batch will give you about 6 sandwich sized bags full of popcorn. I read over all the recommendations and made the following helpful adjustments that others did: *Popped the popcorn and then put in to a different bowl to remove all the unpopped kernels. *Sprayed the inside of the brown bag with a bit of cooking spray. *Waited until the caramel was made before I put the popcorn in the bag. *I've tried both light and dark brown sugar. Only the color intensity changes. I think I prefer the light brown sugar. It makes the popcorn look fluffier...which I am sure is just my imagination...but I like the looks of it better. *Adding the baking soda at the end of microwaving the caramel is ESSENTIAL! The consistency is completely different without it. If you don't have it, just wait to make this until you have it. You need it! *Decreased the amount of cooking time in the microwave to 1 minute on each side. If you like chewy caramel corn (rather than crisp, crunchy) then decrease the microwave time a bit. This step is also essential. I forgot it with one batch and had gooey, stick-to-your-teeth caramel corn. *I sprayed the wax paper with a SUPER LIGHT AMOUNT of cooking spray. This kept me from eating wax paper when I removed the cooled popcorn.
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Beef Stew VI

Reviewed: Nov. 3, 2013
This passed the test of two hungry hunters who loved it!!! I had never made stew before, so I studied *lots* of the comments before making this one. I made it as listed with the exception of adding more cornstarch (as many people stated), and I used red potatoes (saw on a show a long time ago they hold up well in a stew). It was a hit! My husband and father-in-law had been hunting all day, and I let this simmer for hours while they were gone. They were commenting on the smell as soon as they hit the door and both kept raving about how good it was - that day and the next day too! The taste was excellent, very flavorful (loved the hint of rosemary and I'm not a rosemary fan), and I liked the thickness of the liquid. I highly recommend adding more cornstarch than the original recipe states. It would have otherwise been quite runny. I have already added this to my recipe book! Thank you for a great recipe!
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Kay's Spaghetti and Lasagna Sauce

Reviewed: Sep. 7, 2013
My Spaghetti prayers are answered! From the time my husband and I married 10 years ago, we could never find a spaghetti sauce we both liked. Thanks to this recipe, that is a thing of the past! This is absolutely so yummy! I've made it 4 times now and always bag the extra in freezer bags, thaw it in warm water, and have unbelievably wonderful pasta in about 30 minutes on busy days. Each batch makes enough for about 4 dinners in our small family of three. I follow the recipe with the exception of cutting out a little bit of the onion and pepper. I also let it simmer on the stove for hours for the best depth of flavor. Everyone who has had it at our house, LOVES it! So grateful the spaghetti dilemma in our house is over!!!
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