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    Chef #1303065

    Chef #1303065

    Joined: Jun 22, 2009

    5 reviews by Chef #1303065

    1 - 5 of 5 sorted by Date | Rating | Helpful

    Reviewed Peppermint White Chocolate Chip Cookies
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      |  By mliss29

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    "I absolutely love these cookies. I make them every Christmas for my tray. Only two cookies make the tray every year. Make sure to use parchment paper since the candy canes melt and will make a mess otherwise. I crush one box of regular sized candy canes. (10 to 12 The candy canes make this cookie crispy but there is a chewiness to them as well. I..."

    Dec 12, 2011 on Food.com

    Recipe #297154

    Reviewed Melt in Your Mouth Sugar Cookies
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      |  By Bec

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    "This is one of my two favorite cookie recipes. I leave mine round and roll them in colored sugar or frost them sometimes. They are really a cross between sugar cookies and shortbread cookies. I just can't make enough."

    Dec 11, 2011 on Food.com

    Recipe #124932

    Reviewed Melt in Your Mouth Sugar Cookies
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      |  By byZula

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    "I was given this recipe almost 30 years ago. I was unwilling to share the recipe until recently. They are wonderful. There are a number of variations that I use. Roll in colored sugar for holiday time; roll in crushed peppermint candies; frost with cinnamon or peppermint frosting. I make these every Christmas."

    Dec 11, 2011 on Food.com

    Recipe #183298

    Reviewed Burnt-Sugar Cake with Caramel Frosting
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      |  By Scandigirl

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    "This is a very good tasting cake. It is not an easy one for a beginner however. My cake came out a bit grainy but I only had half the amount of cake flour and substituted regular flour for the rest. The frosting is wonderful. I am currently making the frosting to put on a devils food cake for a birthday. The recipe is worth a try."

    Jul 31, 2010 on Food.com

    Recipe #89122

    Reviewed Swedish Meatballs

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      |  By Chef #1303065

    "We always make Swedish meatballs for Christmas Eve dinner. Somewhere along the line we lost my grandmothers recipe so we tried others but it was not the same. This is as close as any recipe has come to her original recipe. We do use white pepper instead of black pepper and make a cream dressing from the drippings. I just finished 200 of these for ..."

    Dec 24, 2009 on FoodNetwork.com

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