AhLimP Recipe Reviews (Pg. 1) - Allrecipes.com (1055536)

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Melting Moments I

Reviewed: Jan. 13, 2003
I have no words to describe this receipe, it's out of this world. My girls (aged 4 and 2) gave it double thumbs-up. I kept the icing in a piping bag in the refrigerator. The cold icing complimented the cookie really well. By the way, I added 2 tsp of lemon juice to the icing, that added some tang to it. Very very nice... I am beyond words
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Mrs. Sigg's Snickerdoodles

Reviewed: Jan. 7, 2003
These were fantastic, strangely though it left a tannic after taste, could be due to the baking soda. It's definitely better to be slightly underbake, the slightest overbake will make the cookie taste quite normal
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Aussie Chicken

Reviewed: Nov. 25, 2001
This is great, a good change from savoury style chicken, I used grainy and pre-prepared mustard it gave a very nice look and texture. The next time, I will substitue honey for corn syrup as my dressing was a bit too runny, and will use Chicken Thighs instead of breast..
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Cornbread Muffins I

Reviewed: Nov. 30, 2001
This tasted like the Kenny Rogers muffins, I used brown sugar instead of white, turned out caramalised..my children loved the supersweet corn kernels, since I ran out of plain flour, so I substituted SR flour and did not use any rising agent, interesting, I left the batter in the fridge for 4 hours (cos I needed only in the evening) and the muffins rose very nicely, Crisp on the outside, moist in the inside...Awesome!!
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6 users found this review helpful

Sand Art Brownies

Reviewed: Dec. 3, 2001
Simply Zee Best! My husband baked it in an 8x6" pan, the result was simply wonderful.. Thxz Janet for sharing.
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Melt In Your Mouth Peanut Butter Cookies

Reviewed: Jan. 30, 2002
Really easy to make...I pinch the dough into little cone, punch a little hole (use chopstick) and piped in jam. Then pinch more dough to cover the hole. Flatten it down with a fork. It became PBJ cookies! Yummy!
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Chocolate Mousse Cake IV

Reviewed: Nov. 10, 2002
This is simply fantabulous... I have made this 3 times so far, the 1st attempt was in Singapore, the mousse turned out fudgy, but still the taste is good. The 2nd time, I made it in Melbourne (Winter) I cut the water back to 1/2 c and the result was perfect. Just over the weekend, I made it again and it was simply the best.. Using Devil's Chocolate cake makes a difference too! Best of all .. it's so easy to remember the ingredients.. Stephanie.. thank you.
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18 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Dec. 20, 2002
I made it in a mini-bundt pan, it was a bit sticky to scoop without making a mess, next time I'll pipe into the pan. It did rise and sank 40%. My colleagues loved it, all begged for the recipe. I served it with a Berry Yoghurt (the contrast of tartness and sweetness was great) Thanks for this keeper..
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Angel Food Cake III

Reviewed: Dec. 20, 2002
The texture was a bit course, but the taste was quite good, needed a sauce or ice cream to bring out the taste and "hide" the egginess. Easy to make
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