Whipped Shortbread Cookies

Reviewed: Aug. 8, 2006

I made this for some friends over tonight and they are awesome! I whipped the butter for a few minutes, added the sugar and about half a teaspoon of vanilla. I waited until the last few minutes to add the flour, and the dough was very, very buttery. I probably did a little more than what the recipe called for. Pressed with a floured glass as suggested, and they turned out GREAT! Really do melt in your mouth. I made an almond icing (1/2c butter, 1 1/4c powdered sugar, 1 tsp almond) and covered half the cookies with them. A HIT!

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moose

Cooking Level: Intermediate

Home Town: Alta Loma, California, USA

Living In: Anchorage, Alaska, USA

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Kentucky Biscuits

Reviewed: Jul. 27, 2006

Absolutely fantastic! I didn't change a thing. I just made a dozen of these, and as I write, there are only two or three left on the still-warm cookie sheet. These taste, look and have the desired consistency of what was expected. I will add this to the favorite list.

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moose

Cooking Level: Intermediate

Home Town: Alta Loma, California, USA

Living In: Anchorage, Alaska, USA

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Amish White Bread

Reviewed: Jul. 21, 2006

This is very good, and easy to make. It's not as sweet as I anticipated though! Especially with all the comments about how it was too sweet. I did only one loaf, and just under 1/4 cup of sugar. I think next time I will add a little more sugar, and brush some egg on top as another reviewer suggested. I will sprinkle a little bit of sugar on top of that as well and see how it turns out!

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moose

Cooking Level: Intermediate

Home Town: Alta Loma, California, USA

Living In: Anchorage, Alaska, USA

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Carrot Cake

Reviewed: Jun. 25, 2006

This is very good! I didn't change a thing. Very moist, and yummy. I didn't have the proper sized pan and I ended up with a lot of frosting leftover -- but that gives me a good excuse to make some cookies to finish that off!

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moose

Cooking Level: Intermediate

Home Town: Alta Loma, California, USA

Living In: Anchorage, Alaska, USA

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Sticky Buns II

Reviewed: Jun. 24, 2006

These are really, really good! I halved the recipe to give it a trial run, and I wish I made more! They have a sweet, biscuity taste to them but are excellent. Instead of layering it on the bottom, I spooned the remaining sugar mixture on and around the little dough spirals. That may or may not have been a good idea, because they taste awesome but some of the brown sugar bubbled over! Still delicious and I drizzled a sugar-vanilla glaze over them while they were still warm.

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moose

Cooking Level: Intermediate

Home Town: Alta Loma, California, USA

Living In: Anchorage, Alaska, USA

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Peanut Butter Pie XIV

Reviewed: Jun. 23, 2006

This is great! I made a graham cracker crust, and even though it was hard to spread the mixture in it, it still came out great after being frozen. I didn't add in the lemon juice, because after tasting the peanut butter mixture, I thought it was too good to add that in. Great!

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moose

Cooking Level: Intermediate

Home Town: Alta Loma, California, USA

Living In: Anchorage, Alaska, USA

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Chile Colorado

Reviewed: May 29, 2006

Wow...my husband likes this one better than our local restaurant...and very easy. Thanks! You've made him a happy man.

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Amy C.

Cooking Level: Expert

Home Town: Mount Vernon, Ohio, USA

Living In: Alta Loma, California, USA

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Sour Cream Frosting

Reviewed: May 20, 2006

This is pretty tasty, but quite runny. More like a glaze, as someone mentioned before but the taste is really nice when it sticks to the cake. I ended up adding cornstarch to try to thick it a bit, then resorted to refrigerating it, spreading it, and putting it back in the fridge before it could drip again. It leaves a very sweet aftertaste!

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moose

Cooking Level: Intermediate

Home Town: Alta Loma, California, USA

Living In: Anchorage, Alaska, USA

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Easter Surprise Cupcakes

Reviewed: May 20, 2006

These are fantastic! I've made probably close to 40 of these in the past 24 hours. They're gobbled up by everyone who comes over. (I use that sour cream frosting recipe with it, and it's delicious together!) Even when I ran out of butter, I replaced it with oil and it still tastes fabulous. This is definitely staying in my list.

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moose

Cooking Level: Intermediate

Home Town: Alta Loma, California, USA

Living In: Anchorage, Alaska, USA

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Asian Orange Chicken

Reviewed: Feb. 14, 2006

I am ecstatic to have found this recipe! I just moved out of state and dearly missed a vegan Chinese restaurant's orange chicken. This is almost exactly like it, if not -- dare I say-- better! I've made this three times in less than two weeks for my boyfriend and myself, substituting the meat with soy chicken. I love it! He loves it too, even as a carnivore. The only thing I changed was instead of lemon juice, I used pineapple because that's all I had. It comes out just how I love it. Fabulous!

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moose

Cooking Level: Intermediate

Home Town: Alta Loma, California, USA

Living In: Anchorage, Alaska, USA

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Raspberry and Almond Shortbread Thumbprints

Reviewed: Feb. 14, 2006

I lost my godmother's recipe for her fabulous almond thumbprints. Although hers required a lot more ingredients and time, this has been a great substitute. I can't count how many times I've made these cookies. I'll make a batch or two by request, which happens a lot! I love to bake cookies and this has been a very frequent visitor to the cookie jar.

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moose

Cooking Level: Intermediate

Home Town: Alta Loma, California, USA

Living In: Anchorage, Alaska, USA

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Jambalaya II

Reviewed: Feb. 14, 2006

Apparently, this is great! I don't eat meat, but I made this for my boyfriend who is a big Creole-food lover. I whipped this up in an easy amount of time, with extra sausage (because chicken in Alaska can be expensive!) and a few dashes of Cajun seasoning. I made it really thick, and he loved it! A lot easier to make than I thought. It smelled delicious. :)

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moose

Cooking Level: Intermediate

Home Town: Alta Loma, California, USA

Living In: Anchorage, Alaska, USA

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Banana Bread V

Reviewed: Jan. 28, 2006

This is fantastic! This is one of the very first things I baked in my new apartment, with minimal of space and supplies, and it came out wonderful! My boyfriend scarfs down this yummy bread fresh out of the oven. The only thing I changed was adding some vanilla, and swapping out some white sugar for brown. I also sprinkle brown sugar on top to give it a sweet crust. I'm working on making my third or fourth loaf in a matter of a couple weeks.

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moose

Cooking Level: Intermediate

Home Town: Alta Loma, California, USA

Living In: Anchorage, Alaska, USA

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Pizza Dough II

Reviewed: Nov. 3, 2005

This was sooo good! I took others' advice and did 1 full cup of wheat flour. Since I'm not a huge fan, I think next time I'll stick to the recipe, but it was still awesome! I baked it on a cookie sheet for 10 minutes on its own and then added the "unbelievably awesome bbq chicken pizza" toppings and cooked it for another 7 minutes or so. It was amazing! I've never cooked pizza before because I thought it would be too hard, and I'm not a fan of the traditional home-made pizza crust. This was thin and crunchy and amazing, though! Definitely a keeper!

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WHATS4DINNER

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Alta Loma, California, USA

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Unbelievably Awesome Barbeque Chicken Pizza

Reviewed: Nov. 3, 2005

I thougth this was fabulous! I left off the onions (family preference), and I sauteed some mushrooms and added them. It was sooo good! I used the "Pizza Dough II" recipe from this site and cooked it alone for 10 minutes, then added toppings and cooked it for another 7 minutes. The crust was thin and crunchy (I only had a cookie sheet to bake it on), and it was awesome! My whole family loved it! Thanks for a great recipe!

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WHATS4DINNER

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Alta Loma, California, USA

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Simple Savory Pork Roast

Reviewed: Mar. 28, 2005

This was SO delicious! My roast was a little bigger than 3lbs but probably under 5lbs. I doubled the herb mix. It didn't say to chop the rosemary but I did. Then I rubbed on instead of shaking and let it sit for a couple hours before roasting. It had such a nice flavor and everyone loved it. I wish there were more leftovers.

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SOPOME

Cooking Level: Expert

Home Town: South Portland, Maine, USA

Living In: Alta Loma, California, USA

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Vegan Split Pea Soup I

Reviewed: Mar. 26, 2005

This is a great recipe. I always hated split pea soup. I think it's the ham that I really hate in it. This turned out fantastic. I added lots of potatoes, and it really needed quite a bit more water, but it's fabulous.

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WHATS4DINNER

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Alta Loma, California, USA

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Aussie Chicken

Reviewed: Mar. 26, 2005

I give this 4 stars and really liked it. My husband hates Mayo and said that it was too strong in this recipe. He gave it 0 stars!! Maybe I can find a good substitute next time, so he'll like it more...

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WHATS4DINNER

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Alta Loma, California, USA

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Fish Tacos

Reviewed: Mar. 26, 2005

My family loved this recipe! I substituted the beer with Ginger Ale, and it turned out great. Thanks for another family favorite!

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WHATS4DINNER

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Alta Loma, California, USA

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Pot Roast in Foil

Reviewed: Mar. 23, 2005

This was so easy, and it made the roast so moist and wonderful! My family loved it!

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WHATS4DINNER

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Alta Loma, California, USA

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