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Alex

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA
About me:
 I'm 19, learning to cook and bake everyday before I head off to art school in Chicago. I am never afraid to experiment and try anything new.

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Porthos

Cooking Level: Beginning
Home Town: Round Rock, Texas, USA

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Cooking Level: Intermediate
Home Town: Round Rock, Texas, USA

amyg

Cooking Level: Expert
Home Town: Walterboro, South Carolina, USA
Living In: Round Rock, Texas, USA
About me: I am a Web designer living in Texas with my husband. I love the flavors and ingredients of the southwest; it's so different - and so much spicier! - than the southern cooking I g…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
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Ruth's Grandma's Pie Crust

Reviewed on Nov. 30, 2008 by Nandabear
In my point of view, this recipe had it all. Flavor, ease of working with and looks. I used butter flavored shortening. I chilled my shortening in the freezer and also used ice cold water. Let is rest in the fridge until ready to use. I always roll my crust on parchment or wax paper and put the dish over once it is rolled and turned it over and carefully remove the paper. Like others have mentioned it didn't quite make 4 proportionate size crusts. The last one was on the short side but I made it work for lattice tops. Thank you for sharing this recipe Barbara!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
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Homestyle Turkey, the Michigander Way

Reviewed on Nov. 30, 2008 by Nandabear
Robin, thank you for a great recipe. This was excellent. I followed the recipe as written. I thought of using ready made broth but decided not to. I used Knorr bouillon and since they are bigger than the normal size ones I only used two cubes. I also decreased the salt because I didn't want to chance over salting our Turkey. The gravy I made from it's juices was delicious. No salt needed at all. Fantastic recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
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Cherry Pie II

Reviewed on Nov. 30, 2008 by Nandabear
Excellent Cherry Pie! I'm not sure I prefer the taste of the pie with flour but as far as consistency goes it was right on. I have to add that I added about 3 tbs. of cornstarch mixture to mine. I also added 1/4 tsp. of almond extract, a few drops of red food coloring, and 1 tbs. lemon juice. I do like tart/sour things so to me that was perfect. I used Ruth's Grandma's crust recipe from this site for my pie crust. Thank you for sharing Carol.
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