*sara* Profile - Allrecipes.com (10167830)

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Home Town:
Living In: San Diego, California, USA
Member Since: Aug. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Healthy, Dessert, Quick & Easy
Hobbies: Gardening, Hiking/Camping
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Recipe Reviews 4 reviews
Lemon Meltaways
I read all the reviews about how hard they were to make because of the crumbling. So when I made mine, I was very careful when rollign the dough to ensure no cracks or air pockets. chilled slightly, then rolled again (used the plastic wrap when rolling both times). I was also very careful when baking. I used the air-insulated cookie sheet and baked 10 minutes. Waited a minute or two before using a thin metal spatula to carefully transfer to the cooling rack. No problems at all with breakage. I added a little extra sugar to the dough. I did use a tad extra lemon zest and fresh lemon is a must for the juice and zest. I also sprinkled some zest onto the top of the frosted cookies. Taste was amazing. A 1.5" roll makes a good sized cookie (1-2 bites). One batch made 40 cookies and when I took them to a meeting, people couldn't keep away--6 of us polished them all off by noon. Will make again and again.

8 users found this review helpful
Reviewed On: Aug. 8, 2011
Cheesy Creamed Spinach
Delicious! Made it for Thanksgiving and NYE and everyone loved it! The first time, I did the recipe exactly. The second time, I subbed half-and-half for the heavy whipping cream since that's what I had. Not wure what the difference was, btu I think it tasted better the second time. I got fresh spinach at Costco since it is so much cheaper. It's a 40oz bag instead of 30 but I used the whole thing just fine. I might try frozen chopped spinach next time to save time/hassle of cooking and drainign fresh spinach...see if it tastes just as good. Also, not sure how one goes about grating sliced provolone--I just cut it into thin strips :-)

3 users found this review helpful
Reviewed On: Jan. 4, 2011
Creme Brulee
3 stars the way the recipe is posted...5 using most of CHEFPEON's suggestions. I love Creme Brulee but was always afraid to make it. It's easier than I thought--the hardest part is moving the water baths and not sloshign the water into the ramekins. Here's how I do it: Mix 6 egg yolks, 4T sugar, and 1/2t vanilla (plus a little extra). Whisk in heated cream a little at a time so as nto to cook the yolks. Skim off the foam and pour into ramekins (shallow ones are best!). I bake with a foil tent as some mentioned to avoid browning the tops. For the sugar, I just use white--I pour it on and shake it around to coat evenly (I use much mor ethan the 2T the recipe says to reserve). I already had small propane tanks for a tabletop grill and got the torch adapter for $12 from hoem depot--much more efficient and cheaper than a fancy kitchen torch!

1 user found this review helpful
Reviewed On: Apr. 15, 2010

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