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SaskieLynda rated and reviewed the recipe Pumpkin Waffles with Maple-Apple Syrup

"These are excellent! But I did change it a wee bit, without altering ingredients I did alter amounts as this is part of a waffle freezing project and I have found I can get three batches of waffles out of one box of bisquick, I didn't want to short any of the batches of mix. So I used 2 cups instead of 2 1/3, 1 egg instead of 2, 1 cup of buttermilk, 1/3 cup of pumpkin (so that the liquid equalled 1 1/3 cups), same amount of spice and 2 tbsp each of sugar and oil. Worked like a charm!"

Posted on 11/6/2012

SaskieLynda rated and reviewed the recipe Pumpkin Streusel Cheesecake Bars

"I wasn't able to get the oatmeal cookie mix (missed the opportunity to pick it up) so I had an idea... I've made cheesecake bars with gingerbread base before and the result was AMAZING. So I searched for a gingersnap shortbread recipe (can I say this here? www.recipe.com has the recipe I used for this). I used this as the base, reserving 1 cup of the mixture as directed, for the topping. I did the filling as directed, and would have used the topping drizzles if I had had them on hand. An excellent alternative if you don't have the oatmeal cookie mix on hand!"

Posted on 10/13/2012

SaskieLynda rated and reviewed the recipe Slow Cooker Sweet-and-Sour Chicken

"This was so-so but NOT the fault of the recipe. My slowcooker seems to be a bit "enthusiastic" so cutting the time down to about 5 hours would have been more than enough (as I found out the hard way, to my chagrin!). My advice, in short - don't follow the time in the recipe, follow your experience with your appliance as they can vary and you're bound to have an awesome meal of this dish. I will note that I used chicken breasts instead of thighs and as I had garlic I had peeled and stored in red wine vinegar in a jar in the fridge, I used that with my garlic crusher instead of peeling and mincing fresh. Made perfect sense and VERY easy and fuss-free. I also used pre-minced ginger I buy in a little jar to cut even more time out of the prep."

Posted on 4/14/2012

SaskieLynda rated and reviewed the recipe Apple Streusel Cheesecake Bars

"Excellent! The only thing I thought was that the streusel might have been a bit pasty... but was tasty! I had to weigh another brand of cookie mix and in that I included some leftover gingersnap crumbs I had in my pantry. I made it for our monthly church potluck and had only good comments. One lady even asked where I got the apples. I snickered for a few seconds before telling her, "The pie filling aisle!" I have made another variation of this before, the Cherry Almond and so I knew th"

Posted on 10/2/2011

SaskieLynda rated and reviewed the recipe Pastry for Pies and Tarts

"I used Golden Crisco and this made a wonderful, tender crust, however I had trouble working with it. I DO NOT think this was the fault of the recipe, but rather, I'm a beginner with these things and I think my problem was perhaps that I didn't add enough liquid because I was too cautious to overdo it, and it kept cracking as if it were like... shortbread dough? Again, this isn't the fault of the recipe, it was my inexperience and I know that given time and trial and error, this will be my tried and true recipe."

Posted on 9/25/2010

SaskieLynda rated and reviewed the recipe Easy Tiramisu

"I haven't made this particular recipe yet but it is very similar to one that is another BC recipe from a few years ago, using frozen pound cake as a base (the cream cheese filling is almost identical, using whipping cream). That one I've made a few times and is decadent and wonderful... this recipe is so similar I'm making it for the first time as a dessert for my Lutheran Ladies group to serve at their rummage sale luncheon. In fact my boyfriend's birthday is a few days before the sale so I'm going to sneak two cupcakes worth of batter out of it and make two "mini" tiramisu's. These might be ideal for individual servings."

Posted on 4/16/2010

SaskieLynda rated and reviewed the recipe Easy Tiramisu

"I have made a similar Betty Crocker recipe in the past, a few times, using sliced pound cake and it was WONDERFUL, though that one is mostly filling and not as thick cake base, whereas this is the opposite. I haven't tasted the "full result" yet from this version, but from past experience with something very very similar, I know this will be great. I made it for our Lutheran Ladies' lunch table at our Rummage Sale tomorrow. With the whipping cream in the filling definitely not frugal with the calories, but you're not eating the whole cake either, are you! I look forward to the slightly bitter coffee syrup contrasting the sweetness of the cake and the mildness of the filling rounding it out. Once again, Betty Crocker for the win!"

Posted on 4/16/2010

SaskieLynda rated and reviewed the recipe Easy Sloppy Joe Pot Pie

"This was awesome although I wasn't sure about the soggy texture of the biscuit layer at the bottom near the filling. I did come to the conclusion that it was from the cheese though. My boyfriend LOVED it because he said the bisquick layer was thoroughly cooked but not the least bit dry. I may try mixing some of the cheese in with the bisquick mixture next time. He doesn't have an ovenproof skillet so I put it all in an 8" square glass baking dish and baked it at the recommended temp and time."

Posted on 3/8/2010

SaskieLynda rated and reviewed the recipe Gluten Free Pumpkin Chocolate Chip Cookies

"While I can appreciate the Betty Crocker website promoting new products/mixes, I am still disappointed to click on what sounds like a great recipe, only to find that it requires something that I can't find in my small town. Perhaps the home economists who develop these recipes can also develop a "from scratch" version for those of us who would otherwise have no use for these "from a mix" recipes?"

Posted on 11/5/2009

SaskieLynda rated and reviewed the recipe Maple-Pecan Cake

"My first attempt at baking this cake is still cooling on the rack... however, as I had trouble getting it out of the pan in one piece I had the opportunity to taste some of the little chunks that stuck to the pan. (Well, what's a girl to do? If they won't stick back onto the cake, they won't stick... so I ate 'em!). Live and learn - next time (and there WILL be a next time) I'll remember to run a plastic knife along the edge to make sure it's completely un-adhered to the pan. Not only did this cake smell absolutely divine while it was baking, the maple flavour is just right. Not too subtle and not too strong. The only thing I did differently was that I didn't toast the pecans (I'm too lazy), and I didn't have enough for 1/2 cup, but otherwise the rest of it was followed to the letter. I very much look forward to sharing this cake tomorrow with my boyfriend when we have our "Late Thanksgiving" dinner after church. Dear friends and neighbours across the street will also benefit from this baking endeavour!"

Posted on 10/17/2009

SaskieLynda rated and reviewed the recipe Butter-Rum Pound Cake

"A question for the experienced bakers here, perhaps one of you has run into this problem? If one doesn't have the "butter" yellow cake mix available can butter flavourd extract be added to make up for it? If so, how much extract to compensate? This recipe sounds wonderful, I can purchase little bottles of rum (apprx 1/4 cup per bottle) for this as I don't otherwise like dark rum. The reviews here are very encouraging and I will definitely be making this soon. I bought my bundt pan yesterday and last night went on a "Bundt Hunt". The first place I thought to come was the Betty Crocker website. There are just three other recipe sources besides Betty Crocker I can think of that can accommodate a cook/baker in a small town with one grocery store and limited selection. Kudos to the pros at Betty Crocker who develop these recipes with REAL cooks in mind!!"

Posted on 10/16/2009

SaskieLynda rated and reviewed the recipe Almond Streusel-Cherry Cheesecake Bars

"I made these for our monthly church potluck lunch October 4th and they were a HUGE hit. In fact I'm eating a leftover piece right now, just so that I'm certain to post an honest review... ;) Mmmmmm...!!! These had JUST the right amount of almond flavouring. They're also attractive without any extra fussing."

Posted on 10/6/2009

SaskieLynda rated and reviewed the recipe Crunchy Onion Potato Bake

"Mmmmmmm!! Purists can use real mashed potatoes from scratch but as written this is convenient, fast, and sooooo tasty. It's versatile too - I'm sure that any vegetable on hand will work if you don't like or have corn. I cut the recipe in half for potatoes and corn but why skimp on the good parts - I didn't halve the cheese and onions. I baked it in an 8"x8" square pyrex dish."

Posted on 9/7/2009

SaskieLynda rated and reviewed the recipe So-Simple Salsa Dip

"Does anyone know if this can be made and kept warm in a miniature slowcooker style dip warmer? I happen to have received one at an office Christmas party and I want to try this dip in it for Christmas day. As you can see I have tried this recipe and love it - I thought it would be simple and inexpensive (really, only two ingredients!) for the holidays."

Posted on 1/4/2009

SaskieLynda rated and reviewed the recipe So-Simple Salsa Dip

"This recipe is SO simple and SO good. I did the microwave version in the tips for less fuss. Warmed up leftovers would be excellent on baked potatoes as well or mixed into cooked rice for a creamy side dish."

Posted on 1/4/2009

SaskieLynda rated and reviewed the recipe Buttermilk Corn Muffins

"Tastes wonderful and are very easy and fast to prepare, but maybe I did something wrong - they are extremely crumbly. (Not a huge deal - put them in a dish with a little butter or syrup or something!)"

Posted on 2/4/2008

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