BrownSugar

I always thought angel food cake would be a pain to make but it was super easy and even the pan was inexpensive.When I whipped the egg whites and folded the cake flour in I thought, oh no I deflated it too much because it just looked like it but no, it rose up and was fluffy and light. I'm happy with the results of this recipe. I've made some lemon curd to go with it and some fresh blueberries.

Delicious! I've been wanting to make these for a while but it looked daunting. Chef John made it look doable in the video so, I went ahead and did it. I did not grate the butter. I used his trick from his pasteis de Nata video, where he spreads soft butter and chills between folds. Worked like a charm. I put the sugar mix in the 3rd and last turn before cutting into squares and placing into the cup cake tin. I sprinkled whatever sugar I had left over the dough before baking them off.They came out absolutely delish!! A tiny bit too salty so next time I may reduce the salt a bit. Regardless of the salt they were add definite make again!! It really wasn't that hard and so worth it!!!

I used everything except French dressing because, ... What? No I just used the recipe to remind me of what I need. After you have all the ingredients you like you just layer everything. It's not rocket science. The only thing is I was too lazy to make a shell and couldn't find any at the store so I did use tortilla chips.No problem. It was what I was craving so it was delicious!

This was like if pecan pie and apple pie had a baby. I was was given a ton of apples so I made chef John's apple butter and with some of the juice I got from that recipe before it was done I made the syrup for this. It's a very tasty recipe, an apple-y, walnutty, sweet, buttery, treat. I did add a bit more salt because I wanted to tone down the sweetness a bit, just a 1/4 tsp more. I think the base of the filling could make a great walnut pie. Maybe even change the fruit to something else that goes with butter and a caramel type flavor. For me, I love apples so this was a great recipe.

Yum! I took my time making these. I started with the dough and left it overnight as suggested. That is when I realized I used waaaaay too much butter. Instead of 1 stick, I used 1 cup! And I made a double batch so I went through a LOT of butter. In case anyone is wondering, no, it does not make the recipe better because a lot will leak out.Regardless of my faux pas, the pastry came out flaky, crunchy and delicious. For the custard, I used cinnamon and vanilla extract. I opted to leave out the lemon for this first time. Again, Delicious!!!I did not strain because I didn't want to dirty a strainer but I think it might make a difference. I did get some tiny bits. Nothing to deter me from eating 4 tarts straight away, though!Not too sweet, crunchy and very satisfying!!!

I made this recipe exactly the way it is written except for I put one lb of butter instead of 3/4 lb I weighed or s pound and forgot it calls for 3/4... oh well, it came out a bit dense but still soft and delicious.I'm really glad I kept the nutmeg in and didn't substitute with cinnamon because it gives it a gorgeous cake donut flavor that I love. It's a very subtle background aroma.I had enough to make one 9 inch round and one 6 inch round. I plan to Make trifle with it and maybe strawberry shortcake since I have extra.