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Scrumptious Strawberry Shortcake

Reviewed: Jun. 19, 2011

We did a strawberry shortcake taste test at our house. We had a traditional biscuit type shortbread and this one. My company enjoyed the biscuit type shortbread more than this recipe and I have to agree. The high butter to flour ratio made this taste more like shortbread. It was fine, but when we did the taste test, the samplers perferred the way the biscuit type soaked up the juices and balanced so nicely with the strawberries and whipped cream There just is soooo much unncessary fat in this shortcake. I think we'd rather save our calories for the whipped cream!

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1 user found this review helpful

Autumn Harvest Cookies

Reviewed: Oct. 13, 2008

Just made these and they are a perfectly wonderful cookie. The spice and orange are subtle and not overwhelming at all. Really great with a cup of tea. I used quick oats instead of rolled oats as it is what I had on hand so I cannot tell you how the cookies are with the rolled oats. I do know that the quick oats performed perfectly in the recipe.

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17 users found this review helpful

Mom's Buttermilk Cookies

Reviewed: Feb. 15, 2007

Absolutely perfect sugar cookie. Simple goodness. I made them for a recital tea and they were the ideal accompaniment with coffee/tea/punch. I also made a batch with raisins and sprinkled cinnamon sugar on top before baking (instead of the frosting)...I liked this variation even better.

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5 users found this review helpful

Currant Nut Drop Cookies

Reviewed: May 22, 2005

This is an excellent, excellent cookie. Perfect texture, perfect sweetness. I love the old fashioned style cookies. A great accompaniment to a cup of coffee or tea!

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6 users found this review helpful

Joey's Peanut Butter Cookies

Reviewed: Nov. 21, 2004

I thought these were just grand. If you're looking for a crunch to your peanut butter cookies, these are not yours. Actually I like both types of peanut butter cookies, but my husband loves the moistness and denseness of this recipe. I found the dough seemed sticky at first, but after a few minutes it "tightened" up and I was able to roll the dough into balls. They are not good cookies for packing. They are tender and break easily. For the record I made this recipe with Zimmerman's natural peanut butter, not a big name brand but really good natural peanut butter from Pennsylvania that has no sugar or additives.

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0 users found this review helpful

Jewish Apple Cake II

Reviewed: Sep. 26, 2003

A beautiful, delicious cake, worthy of serving as a fall dessert or a Sunday brunch. On the sweet side, but a beautiful consistency and flavor. I used 3 very large Cortland apples and it was just right. If using small to regular sized apples I would definitely be generous.

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3 users found this review helpful

Fig and Date Bread

Reviewed: Dec. 13, 2002

Lovely dark rich bread. I did not have whole wheat flour,and substituted King Arthur White Whole Wheat(a nice substitute for those who do not care for the heavy-hearty flavor and consistency of regular whole wheat.) It turned out beautifully. Perfect with cream cheese.

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14 users found this review helpful