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Made this for my first Passover and it was a huge hit. I served with rasberries and blackberries and the satiny chocolate glaze others have mentioned. I also ground my almonds in the coffee grinder - I didn't think they were quite fine enough but I seemed to be the only one who minded.

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Grandma Johnson's Scones

Reviewed: Jul. 1, 2007

I don't know what happened. Followed the recipe exactly, but they turned out bland and kept falling apart.

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Snickerdoodles II

Reviewed: Jul. 1, 2007

Awesome. I halved the recipe. Came out great. Crisp outside. Chewy center. Great when still warm or when cooled.

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jun. 5, 2007

They look great, the consistency is great, and they taste pretty good, BUT I found them to be way too sweet. I would use less chocolate chips next time and less vanilla.

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J.P.'s Big Daddy Biscuits

Reviewed: May 30, 2007

Cooked up nicely and quickly, but tasted too much like baking powder. I did have to use skim milk, though, so that might have been the problem.

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Honey Baked Chicken

Reviewed: May 30, 2007

Delicious, but be forewarned if you don't like honey - it is very sweet.

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Caramelized Baked Chicken

Reviewed: May 22, 2007

This was pretty good - not as sweet as I expected, which was okay. No, it didn't carmelize and we didn't have any corn starch on hand to help the case, but we just poured the sauce over a bed of rice. Like others suggested, we cooked the sauce on the stove before baking.

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Sugar Cookie Frosting

Reviewed: Apr. 6, 2007

these people aren't kidding. this is a fantastic recipe. let cookies sit out for a few hours before stacking though. Mine seemed good enough to stack within about 30 minutes, but they stuck together slightly the next day.

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Michelle's Soft Sugar Cookies

Reviewed: Apr. 6, 2007

Made some great easter/passover/pagan-spring cookies with this recipe. Nice, simple, and light. I had no problems. I used butter instead of margarine and sprayed some aluminum foil with PAM in lieu of parchment paper. Baked for 7 minutes exactly and used the fantastic "sugar cookie frosting" recipe that is perfect - not too sweet - on top. I also stuck in the freezer for about 45 minutes and then the fridge for an hour, which worked just fine. My only recommendation would be to take down the flour slightly, since I ended up using quite a bit when rolling out. Got about three dozen using fairly simple cookie cutters about 3 inches. Didn't find the puffing too bad, but I also rolled thinner than 1/4 inch.

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