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    Sally Sasquatch

    Chef #99217

    Joined: Aug 14, 2003

    19 reviews by Sally Sasquatch

    1 - 10 of 19 sorted by Date | Rating | Helpful

    Reviewed Creamy Cooked Eggnog
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      |  By Susie in Texas

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    "YUMM! Love this recipe! Since I didn't have any heavy cream, I used 1 can of evaporated milk plus enough 2% milk to make 2 cups, added that to the egg & sugar to cook. I added 2 cups 2% milk after cooking. I did add the cinnamon, nutmeg & vanilla to the egg mixture while cooking, instead of afterward. Delicious!!"

    May 22, 2011 on Food.com

    Recipe #107273

    Reviewed Wholesome Homemade Honey Whole Wheat Bread
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      |  By Karen=^..^=

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    "Fabulous bread! I made one alteration, though... I omitted the butter, and instead of using all water, I used 1 (12-oz can evaporated milk and 2 1/2 cups water. This is now our standard bread recipe, which I make twice a week. Thank you!!"

    Nov 19, 2008 on Food.com

    Recipe #32607

    Reviewed Chocolate Bread
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      |  By Elmo

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    "After reading the other reviews, I decided to prevent dryness by adding 1/4 cup of applesauce and using canola oil instead of melted butter. I omitted the nuts, because the kids dont' like them, and threw in a handful of mini chocolate chips. The bread came out nice, and fairly moist, although I think it would have been terribly dry without the ..."

    Oct 1, 2008 on Food.com

    Recipe #18384

    Reviewed Cracker Barrel Old Country Store Biscuits
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      |  By Kay Demonbren

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    "These ar ethe best biscuits I have ever made!! Thanks for sharing!"

    Jun 14, 2008 on Food.com

    Recipe #95314

    Reviewed Oatmeal Fudge Bars I
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      |  By andypandy

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    "Super yummy! So rich, that I had to give plates of cookies away so that I wouldn' tmake myself sick eating them all! These were a hit with everyone who tried them and will definitely become one of my "standard" recipes! thanks for shaing! (BTW, I doubled the recipe and used a 15.5"x10.5" insulated cookie sheet/jelly roll pan. And I used filling #..."

    Jun 13, 2008 on Food.com

    Recipe #74750

    Reviewed New York-Style Pizza Crust
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      |  By RecipeNut

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    "The is the only pizza crust recipe we will ever use now -- it is fantastic. One trick I have learned with pizza crust is to make it much earlier than you need to use it, and just punch it down every time you walk through the kitchen. It makes the dough much more elastic and easier to stretch out."

    May 18, 2008 on Food.com

    Recipe #15194

    Reviewed Oatmeal Buttermilk Pancakes
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      |  By Dancer^

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    "I love the flavor of these pancakes. The only thing I did differently was to break up the oats a little by pulsing them in my blender. I didn't quite break them down to oats flour, but got rid of the big chunks. I also used whole wheat flour instead of all-purpose, but I grind my own wheat, fairly fine, so it's not as heavy as store bought whol..."

    May 18, 2008 on Food.com

    Recipe #20196

    Reviewed Chinese Dumplings
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      |  By B-B-Q Man

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    "This is a wonderful recipe. I used the filling only, and bought dempling wrappers at the aisian market. I made about 400 dumplings for our cub scout blue and gold banquet which had the theme "Chinese New Year". They were a huge success with adults and children alike. I served them with steamed broccoli and carrots over pan-fried asisan noodles."

    May 18, 2008 on Food.com

    Recipe #217040

    Reviewed Shake-A-Pie Crust
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      |  By deb k

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    "We used this recipe for a youth fundraiser -- 22 teenage girls made 90 pies from scratch. They made the crusts themselves, and several people came up to me afterward asking if the leaders made all the crusts because they were so good! I love this recipe and will never use another! When I make pot pie, I leave out the sugar and stir some finely g..."

    May 18, 2008 on Food.com

    Recipe #45268

    Reviewed Chocolate Spice Zucchini Cake
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      |  By Celeste :)

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    "This cake had a really great texture, but the combination of the orange peel and the cinnamon did not appeal to me. I kept tasting it again trying to figure out what I'd do differently next time. I think either the cinnamon or the orange might work, but the two flavors together competed with each other, rather than blending together. I think I ..."

    May 18, 2008 on Food.com

    Recipe #278480

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