Shilo Profile - Allrecipes.com (10102363)

cook's profile

Shilo


Shilo
 
Home Town: Chicago, Illinois, USA
Living In: Shelby, North Carolina, USA
Member Since: Jul. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Italian, Southern, Dessert
Hobbies: Sewing, Gardening, Walking, Reading Books, Music
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Recipe Reviews 37 reviews
Pie Crust IV
The proportions of ingredients in making this pie crust recipe are indeed PERFECT....I thought i had a great recipe until I tried this one...it is THE BEST EVER...one I intend to use over and over again...thank you so much for posting...I chilled my dough long enough to make my filling which took about 10 to 15 minutes....then I rolled out the pie dough on parchment paper for easy cleanup....roll out was a breeze....taste was terrific...like I said, BEST PIE DOUGH RECIPE EVER....thanks again, so much, for sharing.

3 users found this review helpful
Reviewed On: Jan. 4, 2012
Ginger Crinkles
These cookies are the absolute positive BEST...they are crunchy on the outside and soft on the inside (but not too soft)...A definite keeper and I will make these cookies over and over again...THANK YOU so much for sharing this recipe...It is the BEST Ginger type cookie I've come across and I wanted to let folks know that..I baked mine for 10 1/2 to 11 minutes...they came out perfectly and so delicious. The 1/4 cup of sugar listed (before the salt) is used for rolling cookies in before baking them and not meant to be added to the flour mixture...at least that's how I took it to be...also too, may I suggest that you use a fresh box of baking soda when making these great cookies.

6 users found this review helpful
Reviewed On: Dec. 20, 2011
Snickerdoodles I
Tried these for the first time today...they were easy to make and turned out wonderful...will make again and again....I used Crisco and left them in the oven for 10 minutes....worked out perfectly....Thanks so much for such a GREAT tasting and easy to make cookie recipe.

1 user found this review helpful
Reviewed On: Dec. 15, 2011
 
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