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THERESA R
 
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Member Since: Nov. 2000
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Recipe Reviews 45 reviews
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Flourless Chocolate Cake I
Used 8 inch pan, 70% chocolate Lindt bars, cooked it for 50 min. Refrigerated overnight. Placed on counter for 2 hours before serving. Used thin knife in very hot water. Also used prepared espresso coffee that was left in our French press for the water. It was delicious. 4.5 Stars

0 users found this review helpful
Reviewed On: May 13, 2012
Sugar Cookie Icing
Wish I could give 4.5. Made Sugar cookie gifts for teachers from my sons school last year. Added Almond extract to both the cookie batter and icing. Excellent! If you need these to dry as fast as possible. Put your cookies in the freezer while making the icing. then put your completed tray in the freezer when done. I was able to walk out the door in 1 hours from the time of making the frosting to stacking them in the contianers. (also my frosting was not real thick)

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Reviewed On: Dec. 15, 2010
Quick Cheese Biscuits
Good basic recipe. First batch, I used as directed. Second batch I use some of the suggestions. ** use 3/4 c water instead of milk** 1 cup of cheese and garlic powder in the batter as well as on top.

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Reviewed On: Feb. 24, 2010
 
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