I never make comments, but this crust was so great I just had to tell everyone. I have been making pie crusts since I was 6 years old and I am always looking for tips to make them lighter and flakier. This crust came out the best by far of any crust I have ever made. It's delicious! The only reason it's not a 5 is because you really do have to add quite a bit more water than called for. I also didn't add any sugar and I substituted butter for half the shortening. I will definitely be using this technique again.

Reviewed On: Jul. 30, 2009

I thought that all chocolate chip cookies were the same before I made this recipe, but I was wrong. These are the absolute best and I will never use another recipe!!!! My cookies were just crispy enough on the outside and so soft on the inside that they melted in my mouth. I got similar responses from my friends and now they all request cookie for birthday presents. To those who said the cookies were too flat, try not over stirring and be sure to put the dough in the fridge for a few hours before baking. I also added a bit more vanilla and a dash of cinnamon, and that might help anyone who feels the recipe is missing something.

Reviewed On: Dec. 22, 2007