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Wichita, Kansas

Member since Nov 2005

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Reviewed Patriotic Berry Trifle

Jun 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made a few changes when I made this because I have family watching their fat and sugar intake:
For the syrup: 1/4 cup sugar and increased the fresh lemon juice to 1/3 cup and 1/4 water. I also used a premade slightly thawed pound cake (I like Sara Lee) instead of the angel food cake. Then I cut the sugar in the filling from 2/3 cup to...

Reviewed Patriotic Berry Trifle

Jun 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made a few changes when I made this because I have family watching their fat and sugar intake:
For the syrup, I used 1/4 cup sugar and increased the fresh lemon juice to 1/3 cup and 1/4 water. I also used a premade slightly thawed pound cake (I like Sara Lee)instead of the angel food cake. Then I cut the sugar in the filling from 2/3...

Reviewed Patriotic Berry Trifle

Jun 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made a few changes when I made this because I have family watching their fat and sugar intake:
For the syrup, I used 1/4 cup sugar and increased the fresh lemon juice to 1/3 cup and 1/4 water. I also used a premade slightly thawed pound cake (I like Sara Lee) instead of the angel food cake. Then I cut the sugar in the filling from 2/3...

Reviewed Perfect Pie Crust

Nov 24, 2010 in Food Network Community Toolbox on Food Network

DiabolicallyRandom & Hamiela: The reason that there is not any baking times and temps is because it depends on what kind of pie that you are making. You bake it according to the perticular pie recipe that you are using. Also, baking it before you fill it also depends on what type of pie that you are making. Pecan for example, does not bake the crust...

Reviewed Caramel Apple Pie - 2003 1st Place Apple

Nov 17, 2010 in Food Network Community Toolbox on Food Network

Love this except...I use my own crust recipe *I don't like using all shortening in my pie crusts* and, I add 3/4 or 1 tsp of cornstarch to the filling to prevent the "runny" filling. Otherwise it would be 5 stars.

Reviewed Caramel Apple Pie - 2003 1st Place Apple

Nov 17, 2010 in Food Network Community Toolbox on Food Network

Love this except...I use my own crust recipe (I don't like using all shortening in my pie crusts) and, I add 3/4 or 1 tsp of cornstarch to the filling to prevent the "runny" filling. Otherwise it would be 5 stars.

Reviewed Caramel Apple Pie - 2003 1st Place Apple

Nov 17, 2010 in Food Network Community Toolbox on Food Network

Love this except...I use my own crust recipe (I don't like using all shortening in my pie crusts) and, I add 3/4 or 1 tsp of cornstarch to the filling to prevent the "runny" filling. Otherwise it would be 5 stars.

Reviewed Caramel Apple Pie - 2003 1st Place Apple

Nov 17, 2010 in Food Network Community Toolbox on Food Network

Love this except...I use my own crust recipe(I don't like using all shortening in my pie crusts)and, I add 3/4 or 1 tsp of cornstarch to the filling to prevent the "runny" filling. Otherwise it would be 5 stars.

Reviewed Pumpkin Cheesecake

Nov 14, 2010 in Food Network Community Toolbox on Food Network

buffy82794, if you want to avoid cracks, use a waterbath. Before you fill your springform pan with the filling, wrap the bottom of the springform pan with some aluminum foil to cover the seam at the bottom and prevent any water from getting in. Then fill it as usual. Next place the springform pan in a roasting pan and fill the roasting pan with hot...

Reviewed Pumpkin Cheesecake

Nov 14, 2010 in Food Network Community Toolbox on Food Network

buffy82794, if you want to avoid cracks, use a waterbath. Before you fill your springform pan with the filling, wrap the bottom of the springform pan with some aluminum foil to cover the seam at the bottom and prevent any water from getting in. Then fill it as usual. Next place the springform pan in a roasting pan and fill the roasting pan with hot...

Reviewed Pumpkin Cheesecake

Nov 14, 2010 in Food Network Community Toolbox on Food Network

buffy82794, if you want to avoid cracks, use a waterbath. Before you fill your springform pan with the filling, wrap the bottom of the springform pan with some aluminum foil to cover the seam at the bottom and prevent any water from getting in. Then fill it as usual. Next place the springform pan in a roasting pan and fill the roasting pan with hot...

Reviewed Pumpkin Cheesecake

Nov 14, 2010 in Food Network Community Toolbox on Food Network

buffy82794, if you want to avoid cracks, your best bet is to bake it in a waterbath. Before you fill your springform pan with the filling, wrap the bottom of the springform pan with some aluminum foil to cover the seam at the bottom and prevent any water from getting in. Then fill it as usual. Next place the springform pan in a roasting pan and then...

Reviewed Pumpkin Cheesecake

Nov 14, 2010 in Food Network Community Toolbox on Food Network

buffy82794, if you want to avoid cracks, your best bet is to bake it in a waterbath. Before you fill your springform pan with the filling, wrap the bottom of the springform pan with some aluminum foil to cover the seam at the bottom and prevent any water from getting in. Then fill it as usual. Next place the springform pan in a roasting pan and then...

Reviewed Pumpkin Cheesecake

Nov 5, 2010 in Food Network Community Toolbox on Food Network

buffy82794, if you want to avoid cracks, your best bet is to bake it in a waterbath. Before you fill your springform pan with the filling, wrap the bottom of the springform pan with some aluminum foil to cover the seam at the bottom and prevent any water from getting in. Then fill it as usual. Next place the springform pan in a roasting pan and then...

Reviewed Pumpkin Cheesecake

Nov 5, 2010 in Food Network Community Toolbox on Food Network

buffy82794, if you want to avoid cracks, your best bet it to bake it in a waterbath. Before you fill your springform pan with the filling, wrap the bottom of the springform pan with some aluminum foil to cover the seam at the bottom and prevent any water from getting in. Then fill it as usual. Next place the springform pan in a roasting pan and then...

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