I realize this recipe probably does NOT need one more review, I had to add my praise for a perfect snickerdoodle recipe. I have tried many, but this is the best - probably because of the mix of butter and shortening. I should also add that I creamed the butter/shortening and sugar for a long time, probably 3-5 minutes. I made a complete batch to take to a casual dinner party and eight people gobbled them all up. Thanks Mrs. Sigg - this is the only recipe I'll ever use again. My husband loves them, and he is a cookie connisseur.

Reviewed On: Nov. 13, 2009

Being originally from the Pacific Northwest, I have cooked ALOT of salmon over the years, and I have to say this is our absolute favorite. I was reluctant, after so many reviews claiming it to be too greasy, but mine wasn't greasy at all. Wonderful flavor and so moist. The salmon I buy in Mexico (frozen) is from Chile, and not very oily, so that may be the difference. We loved it, and will use this recipe many times in the future. Thanks!

Reviewed On: Nov. 2, 2009

Delicious. I served this with a very spicy pork dish, so it was a refreshing counterpoint. I sliced the cukes and red onion very thinly with a mandolin. Yummy. Thanks for the recipe.

Reviewed On: Oct. 28, 2009