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Reviewed Peaches & Cream Pie

Jun 3, 2013 in on

Awesome pie! Fed 12 people! I baked it for 70 minutes (10 minutes extra) and it still was a little runny, probably because of the peaches. But it was amazing! I did brush the inside of my crust with egg wash to keep it from getting soggy. Worked like a charm :)"

Reviewed Banana Boston Cream Pie

Apr 22, 2013 in Food Network Community Toolbox on

Very good instructions and excellent cake. Made as a bday cake, AMAZING! Could have only gotten away with about 2/3 of the ganache. "

Reviewed Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise

Mar 19, 2013 in Food Network Community Toolbox on

Very good!!! I made the bread by itself first. Added an extra pinch of each spice after I read everyone's reviews. Just delicious flavor. It was a little overcooked on top, and a smidge undercooked on the bottom. So next time I'll use less baking soda I think. However, I just went ahead and made the pudding out of it and ----- WOW!! It was fantast"

Reviewed Snickerdoodles

Mar 10, 2013 in Food Network Community Toolbox on

Recommend you read thru the entire recipe first! I noticed someone on here had posted they considered the sugar dry ingredients and mixed it in with the other dry stuff, only to find out too late the sugar should be creamed with the butter. I did the same thing and had to start all over. Cookies also turned out super flat. BUT they were delicious!"

Reviewed Pat's Roast Beef

Jan 29, 2013 in Food Network Community Toolbox on

Used a little extra stock, just to make sure we weren't going too hard on the wine. Used an extra tbs of flour. Baked the roast about 2o minutes longer, and omitted mushrooms. DELISH!!"

Reviewed Spinach and Bacon Quiche

Jan 13, 2013 in Food Network Community Toolbox on

Big hit at a football brunch. Scaled recipe back a bit, only used 1 cup cream and 1/2 lb maple bacon, and it made one full quiche. Also added some garlic powder and onion salt - big plus. Super easy, can't wait to make it again!"

Reviewed Pumpkin Ravioli

Jan 10, 2013 in Food Network Community Toolbox on

Loved this recipe! My Changes: used prepared (canned) pumpkin, and used about half the cream since I used prepared pumpkin and it worked well. I did add a little too much stock to the sauce and it was really runny but tasted awesome!!

I used wonton papers for the pasta, they were great. I brushed a paper with eggwash, added a teaspoon...

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