Pillsbury Recipe Confusion???

[Leonard]

I made the Fudge Crostata with Raspberry Sauce from Pillsbury. It was a$10,000 winner in the bakeoff one year. I made this recipe twice but it has been many years ago. I remember it being simple, yet elegant and everyone seemed to love it. How could you not, right. Chocolate and raspberry! Well, I have the recipe cut out from a magazine years ago. I decided to look into Pillsbury's website and there it was with different baking instructions!!!!!!!!!!!! The clipping I have from a magazine article by Pillsbury says to bake it at 425 for 10 minutes, then 350 for 30 to 35 minutes. I did just that. The website says to bake the entire thing at I think 375 for 50 minutes!!!!!!!!!!!!!!!!! I've never seen that where they change the directions??? Now, I'm nervous that it won't be done when I cut it tomorrow night??? I don't remember which recipe I used before. I'm hoping it won't really make to much of a difference.

[Leonard]

?? Anyone have an opinion on my crostata?? I'm tempted to try to slide it off the base of the tart pan to make sure the bottom crust is done. I think my version of the recipe is the one I used before. ???

[bbenedict]

Is there a customer support phone number or an "contact us" e-mail address on the web site? If so, maybe you could contact Pillsbury directly for the information.

That being said, if you have made it several times before and have had success, I would see no reason for it not to turn out perfectly following the temperature and baking times that you had previously used.

I'm sure it will be fine. Even if it is a little runny, no sweat. Have you ever seen the recipe for the chocolate lava cakes? They are supposed to ooze from the center when you cut them open. Perhas you could pass your dish if it is underdone. However, I'm sure it is just fine!

Bonnie

[tulip255]

I'm not surprised by this. There are 2 recipes I used frequently which has been changed. One is on the land o lakes website and another on the hershey website. They are both recipes that I have been using for at least 10 years. When I get requests for these 2 recipes, I go to the website and print then. What a surprise, each of them had a slight change in the ingredients. When I print them now I just add my notes to them. I assume they think it is an improvement. When I make them, I make them the old way.