Don’t Call Me Martha

I’ve made these exactly how the recipe says. But the graham cracker crust always ends up breaking up and half the crumbs end up in the pan. I welcome any suggestions so that this doesn’t keep happening!

Everyone loves these when I make them. Sometimes I use a different shortbread crust recipe that is much richer. The gooey pecan top is the best. I always use butter instead of margarine. I like to add chocolate chips sometimes as well.I use a different size pan depending on how thick I want them. They’re a big hit! Forgot to mention that I always line the glass baking dish with parchment paper.

I think it would help bakers to know how long to expect the filling to thicken. I made it thick enough that it barely dropped off the spoon so that the cookie tops didn’t slide off. I also has some small spring cookies cutters that I pressed into the top cookies so they were similar to Linzer tarts.I added one tsp real vanilla and one tsp lemon juice to the cookie batter, based on comments made about them being a bit dry. They turned out delicious! Just the cookie by itself was yummy. I used seedless raspberry preserves instead of the lemon filling as well for some, since I wanted some variety. Hubby really enjoyed them. Lemon and raspberry go so well together.I will decorate and photograph them when I assemble them and include photos.

Loved the video. The recipe was easy to follow. I made pumpkin bread & used butter for shortening, unbleached flour & nutmeg instead of ground cloves, and added 1/4 cp. chocolate chips . The breads took more like 55 minutes on, and two took and hour. None of them rose to the top. Since they are a gift, I tried one & it was yummy. Very moist & dense, but the toothpick test said they were cooked thoroughly. I even had to cover the toothpick holes with a walnut! Just can’t figure out why they didn’t rise more ??... Maybe the flour? Are they supposed to rise more once the lids are on? If so, that’s an important to mention in the recipe. My question is why do you have to refrigerate them? Every other recipe said they can go in the pantry for months I refrigerated, like bread in a can. I don’t understand and was hoping to send them in the mail without having to send them refrigerated...??

I made this delicious bread with hard apple cider. It’s great on it’s own, with a nice hearty stew and makes any amazing grilled cheese! The recipe is easy to follow & I’ve made it many times & never had a “fail”!

I did make changes after reading the reviews. I only made two 9” layers, which was perfect. I didn’t use whip cream in between the layers-just a ring of cream cheese icing (my own recipe) and fresh strawberries with some seedless strawberry preserves. Everyone enjoyed it, but I wasn’t thrilled with the texture of the cake-too heavy & the color looked so fake. Next time I would make it without the jello, as some others had recommended. It was good...just could have been better...??