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    980780

    Chef #980780

    Joined: Oct 07, 2008

    9 reviews by 980780

    1 - 9 of 9 sorted by Date | Rating | Helpful

    Reviewed Raspberry Shortbread Cookies
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      |  By ratherbeswimmin'

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    "Outstanding! I made these for my Christmas cookie tray, but there is no way they'll last that long! I added a half-cup of ground pecans and like the previous reviewer, opted not to ice them. Thanks for a fabulous recipe!"

    Dec 17, 2009 on Food.com

    Recipe #37547

    Reviewed Orange-almond Lace Cookies
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      |  By Bev

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    "*Very* tasty cookies! I've made them a few times already! I've noticed that they tend to be oily, increased the sugar to 1 cup and the flour to 1/4 cup. I also experimented with cooking them "bar" style (I'm impatient, which worked well for me! You have to keep an eye on these little guys- they brown quickly!"

    Dec 7, 2009 on Food.com

    Recipe #43609

    Reviewed Pumpkin Swirl Cheesecake
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      |  By Mary Lord

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    "Very tasty! You can adjust the spices to your own taste (I like a *lot!. Not overly sweet, either. I recommend using a springform pan- if you try to use a standard premade pie crust, you may not have enough room in the dish for all the ingredients."

    Dec 4, 2009 on Food.com

    Recipe #3499

    Reviewed Triple-Layer Pumpkin-Chocolate Pie
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      |  By ratherbeswimmin'

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    "AMAZINGLY good! I made my own crust- 3/4 graham crackers, 1/4 gingersnaps. Heed the author's warning- these are definately time-intensive. Do not deviate from the cook and cool times or you run the risk of ruining the dish."

    Dec 4, 2009 on Food.com

    Recipe #137782

    Reviewed Peanut Butter Cookies
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      |  By Iris Hartzell

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    "This gets 5 stars because I can't give 6! These cookies are FANTASTIC! I was a little suspicious at first, but OH BOY are they tasty! Everyone else is right- you *must* let them cool before removing them from the sheet. Even if you use parchment, you must let them cool first. I had planned on taking these to work, but they might not make it..."

    Dec 13, 2008 on Food.com

    Recipe #10966

    Reviewed Syrian Cookies
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      |  By Aunt Paula

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    "Tasty, but too much work. The cookies baked more like spoon-dropped biscuits than cookies and had a heavy, dense, dry texture. I tried rolling them thin and baking until very crisp, but the dough is so oily that it's difficult to work with in that manner. I could see the oil welling out of the dough as it sat in the bowl."

    Dec 12, 2008 on Food.com

    Recipe #270208

    Reviewed Honey Whole Wheat Oatmeal Cookies
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      |  (1 person found this helpful) |  By SFL

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    "These are fantastic "breakfast" cookies! (Why not? They have less sugar than instant oatmeal! Came out crispy, but got soft and crumbly again when cool...but still yummy!Definitely a "big scoop" cookie! I substituted pumpkin pie spice for the cinnamon, choopped dried cranberries for the raisins and orange juice for the milk (I was out. I also ..."

    Nov 27, 2008 on Food.com

    Recipe #170482

    Reviewed Maple Cinnamon Scones
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      |  By jumpergirl311

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    "I made these for breakfast, and *yum*! For the flour, I substituted King Arthur's White Whole Wheat Flour (I also threw in a little more cinnamon and used vanilla instead of almond, but hey.... The scones rise as high as the ones in the picture, but they were still fully-cooked and moist. I opted for the unhealthy route; I brushed them with egg w..."

    Nov 18, 2008 on Food.com

    Recipe #181603

    Reviewed Whole Wheat Oat Blueberry Muffins
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      |  By Terry Davis in Cedar City

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    "Nice texture for a whole wheat muffin! I tweaked the recipe a bit- I used all whole wheat flour (because I'm out of white, forgot the lemon (oops!, and instead of blueberries, threw in a teaspoon of cinannmon and instead of blueberries, I used chopped fresh apple and fresh orange zest. The apple stayed crunchy, but it was still yummy! Thanks for..."

    Oct 11, 2008 on Food.com

    Recipe #112436

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