jane warren's Reviews
4 recipes reviewed. Showing 1 to 4Sort by: Book Title 
| Date | Rating | Recipe Title
Betty Crocker's New Cookbook: Everything You Need to Know to Cook (8th Ed.)
By Betty Crocker
MacMillan Publishing Company - 1996
This only gets a 4 rating once the modifications have been added (nudge wink). When I met my (now) husband, he used to bang on about these fantastic! molasses cookies his paternal grandmother used to make for him. I boldly asked her for the recipe one day which, when I made a batch, my husband informed me, tasted nothing like hers! Rather than accuse the old dear of leaving out the secret ingredient, I've spent the last 29 married years in a tizzy of cookie experiments until, Eureka! I found it in Betty.
But a really good soft cookie needs to be more cake-like than Betty's so I've changed the recipe and I use 2 eggs now instead of one.
Note: It calls for cinnamon and ginger but sometimes, for giggles I use allspice and nutmeg to see if Mr.Fussy can tell.
Oh... and when I'm in Europe I need to remember that my flour is not as heavy here as in North America so I need to add 3 1/2 cups flour instead of 3.
useful (0)
If you like cream pies (I don't) this is a good one I'm told. I get requests to make it again and again. I will occasionally change it up and use the banana creme pie variation, included at the bottom and that works well too.
Caveat: For my money, creme pies should not be made with the traditional North American, crisco-type pie crust. Some folks have a sweet tooth and like the graham cracker type crusts with these. But for my time and effort the crust and the filling compete too much and it doesn't work. Also (sheepish grin) we can't get graham crackers in Europe without great effort or expense so it's al rather moot. But still, if you can find a good British short-crust recipe that uses butter in the pastry, then you'll have a very nice combo. I suggest finding one by James Martin if you can find one. EVERY dessert he makes, works. Delia Smith is an okay second choice.
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I won't give many 5's. But this is a bit of a show stopper here in Europe where we don't see a lot of the 'old favorites' from home. And every time I pull this one out people ask me, "Where did you find lemon meringue mix here?". To which I smile both graciously and modestly and let them know I made it from scratch.
But really! It's so so easy, why bother buying a mix?
The only iffy bit is a making a good pie crust recipe and I have my sister's which is amazing. I can even get it to work with foreign flours.
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Enjoy! More Recipes from the Best of Bridge
By Ltd. Best of Bridge
Hdl Pub Co - 1988
Lemon Bars
I started making these almost twenty years ago, sending a tray into my husband’s office as a treat. They were so well liked that I continue to get requests. And it so very easy that I don’t mind throwing together a tray at a moments notice.
The recipe calls for a 9”x9” pan but I will regularly make this in a circular spring form pan and serve in slices at a dinner party. It makes a snappy desert when served with a light raspberry coulis and a few fresh berries.
My modifications: I like this a bit more tart than the recipe indicates. So I will always add the juice of one small lime as well. And for color I will add the grated lime of the lime rind to the grated lemon rind.
Note: If serving as a fancy desert, only dust the top with icing sugar immediately before serving. Otherwise it soaks into the top of the tart and does not look as pretty.
useful (1)