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Ya, it sounds like your crust needs "heat shield" when you bake it the second time. I need to do this when I make my grandma's pumpkin custard pie. They make pie crust rings for this purpose. If you make a lot of these pies, I suggest investing in them. If you don't, as Selkie said, you can...

I use one of those fuzzy-logic rice cookers for mine. I can dump the oatmeal and water into the unit before I go to bed, set the timer for 5 minutes after I normally get up and, voila, hot oatmeal. These rice cookers have a "keep warm" cycle, so if I decide to sleep in, it keeps the oatmeal...

Oatmeal Yes, but not the "just add water" junk in the packs. McCann's Irish Oatmeal. Takes an hour to cook. A little salt. A good amount of cinnamon. Some Splenda. Then add dried blueberries. Yum... Warm. Tasty. And keeps me satisfied for hours.

When my lunch gets stolen, I just make one of my special habanero-hamburger wraps and let it be stolen. My lunches tend to be left alone after that.

Sounds similar to Oreo Cookie Cake Oreo Cookie Cake 1 lb package Oreo cookies 1 cup butter or margarine, melted 2 8 oz packages cream cheese at room temperature 1 cup powdered sugar 1 16 oz container of Cool Whip 1 5 oz box instant chocolate pudding 1 3 oz box...

I can't find that specific recipe in my collection, but every other pie recipe that I have that uses sweetened condensed milk uses the whole 14 oz can.

No. But I have used a toaster oven to bake things before. The same rules apply as far as overcrowding the pan. With a toaster oven, I usually have to decrease the temp or decrease the cooking time, though.

Your problem indicates that you've probably crowded the pan - i.e. too many cookies on the pan. I had a similar problem. First few batches turned out great. Then I did another and they turned out undercooked. I left one pan in longer to see if that would correct the problem and it didn't...

Obviously, we are all reading this thread right now.

Ya, I remember seeing that recipe a while ago. I created a lower calorie version: In a coffee cup, mix 2 tbl flour 2 tbl Splenda (or sugar if you want the high carb version) 1 tbl cocoa Then add ¼ cup egg substitute 2 tbl unsweetened applesauce Mix until...

Mashed potatos. At least that's what we had in my house.

It also has a high percentage of cholesterol. Plant fat (like Crisco) doesn't.

No. That "delicious result" comes from the fat.

Chocolate Coconut Macaroons - type 1 2 cups flaked or shredded coconut 1/3 cup sugar 1 tbl light corn syrup 2 tbl flour 3 tbl unsweetened cocoa powder 1 tsp vanilla extract 2 egg whites Dash salt Preheat oven to 325F. In a medium bowl, mix together coconut, sugar, corn syrup...