Katherine, I’m so happy to hear that, thank you! I appreciate you taking the time to let me know. Now I want to make some stuffed pumpkins as it’s been a while since I made that recipe!

That’s awesome to hear, Alice, thank you so much! I hope you and your family loved it as much as I do. Thanks for the comment and review!

This recipe is perfect for a 9×13 pan l,
1 1/2 time the crumb.
It’s in the oven and smells wonderful !

You mean you add Strawberry Jam to the meringue???

Deb, I would not recommend freezing it because the heavy cream used will separate as it thaws and the consistency won’t be the same. Sorry.

Carolyn, all you have to do is make this recipe and just omit the jalapeno! I cannot and will not eat spicy foods either. I have made this with and without the jalapeno and like it better personally, without. For people who like it extra spicy, they can add two or more jalapeños, if they’d like, but that definitely isn’t me.
When you give it a try, please leave me a comment and let me know what you think as others might like to do the same! Enjoy!

Yes, Louise, you’re going to add the dry yeast to the flour and salt and whisk them together before adding the water and olive oil. Enjoy it!