This is a pretty good recipe. However, I followed the reviews here and used a bit more seasoning than called for, about 1.5 X the recipe and the fries turned out way too seasoned. Luckily I was serving them covered in chili and cheese, but they were very overwhelming on their own. The cooking temperature does need to be cut down for regular steak fry size - I baked mine at 425 for 20 minutes, then flipped them and baked for another 10 minutes. I did have to increase the amount of oil to 1/4 cup to evenly coat my fries as well. Less seasoning and they would've been perfect!

Reviewed On: Jun. 6, 2009

I'm not sure if I can rate this recipe fairly because I made a LOT of changes before I ever started. I'm a professional cake baker and I saw some problems with this recipe from the beginning; I could tell it might come out a bit dry and with not enough orange flavor. I replaced the sour cream with buttermilk (about 3/4 the amount called for) and a few tablespoons of vegetable oil. I also added half an extra egg and half a cup of orange juice. I used half white sugar and half brown sugar as well. As for the glaze, it definitely needed a lot more sugar in order to reach that "crunch" consistency it was intended to. I also added about a half a teaspoon of vanilla in order to cut the direct acidity. I didn't use any raisins or walnuts because I simply don't like them. All in all, with the changes - I acutally came out with a REALLY nice moist, flavorful cake with prominent orange flavor. This cake would be great if you used a little pineapple juice with the orange, and maybe sprinkled some shredded toasted coconut onto the glaze while it's still wet.

Reviewed On: Mar. 23, 2009

Awesome biscuit recipe! I only make a couple of small adjustments when I make these. First of all, I measure out all my ingredients (combine the dry, cube the butter, measure milk) and then I put them in the freezer for about 10 minutes while I'm cleaning up and preheating the oven. Chilled ingredients make it harder for the butter to melt into the dough, giving you multi-layered, flakier biscuits. I only use about 2/3 of the milk - just use enough so that your dough comes together when gently formed with your hands. One last thing, you should never knead a biscuit dough. Handle it as little as possible to insure flakiness, very similar to a pie crust method. I cut them 2 1/2" in diameter and brush with butter before and after I bake - delicious!

Reviewed On: Aug. 8, 2008