mary_o Profile - (19995348)


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Living In: Dallas, Texas, USA
Member Since: Oct. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert
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Recipe Reviews 38 reviews
Cherry-Blueberry Pie
Great, easy pie. Maybe it's just me, but I was expecting a bit more "WOW!" after all the rave reviews. Don't get me wrong, it's a really good pie, but not memorable. Still, if you're considering this, give it a go. METHOD: Aside from using my own pie crust, I followed the directions as written. I used Comstock cherry pie filling and a half good quality frozen blueberries and half fresh blueberries. WOULD I MAKE IT AGAIN? Yes, but will increase the amount of pie-filling as my taste buds begged for more punch. I will also use Morello Cherries in a jar from Trader Joe's. Perhaps with those minor changes, I'd give it a "5".

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Reviewed On: Dec. 4, 2014
Brown Sugar Smokies
Simple ingredient list. Easy to prepare. Kinda messy to make, but Oh so worth it! Hard to eat just one. I was looking for something to serve a group of friends coming over to watch football that would put some meat on their ribs and satisfy hunger without serving an entree'. Frankly, I wasn't sure how well they'd be received as I was thinking they might be considered "man food" by my all-girl group, but these babies were inhaled. Bite-sized, and easy to pick up and eat without having to use a plate or utensils...met all my criteria for a successful hors d'oeuvre.

1 user found this review helpful
Reviewed On: Dec. 4, 2014
Lemon Blueberry Bread
Outstanding! If you love lemon and blueberries, this is a great recipe to kill two birds with one stone. It's simple, moist and delicious. 5 stars all the way! METHOD: the first time, I used 4 small loaf pans… either do in 3 small or 1 regular loaf pan as they were too "short". I stayed (mostly) true to the recipe. I did brown the butter for a "nutty" flavor (I do this a lot when baking cookies). I baked the loaves for 45 min and they could have been a tiny bit over done. I'd just calibrated my oven, so it should have been fairly accurate. Everyone's oven varies, so definitely do the toothpick test early on. I mixed 1/2 the blueberries in the mix then added half the batter to pans...added more blueberries...more batter and topped with the rest of the berries. I did dredge the blueberries in flour, as suggested, but i don't think it was necessary. Mine did not sink. I think the problem some people may have with sinking berries is from over-beating the mixture. Like cornbread, just beat enough to incorporate. I used both fresh and frozen berries because the fresh berries weren't very sweet. I used zest from 1 sm and 1 lg lemon, and had plenty of lemon juice left over. The first time I made this, I poured the syrup on top when I took them out of the oven and the next time, I pulled them out about 10 minutes early, poured the syrup on, then put the loaves back in the oven to finish. I preferred the former as the sugar came close to burning/hardening on edges the 2nd way. YUM!

0 users found this review helpful
Reviewed On: Dec. 1, 2014
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