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Seared Sea Scallops

Reviewed: May 6, 2015
I didn't have any trouble with the flour coating falling off or sticking to the pan. I used a mixture of olive oil and butter in a cast iron skillet. I like the suggestion of skipping the flour altogether and will try that next time, though. My husband, who seldom compliments my cooking, said "It was good." That's how I know this is a GREAT recipe!!!
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New York Cheesecake I

Reviewed: Jul. 5, 2010
I did not change any of the ingredients. I did bake it for about 45 minutes, turned off the oven and left the cake in there for about 5 hours. AMAZING cheesecake! The texture, the flavor, everything was perfect. Okay, it cracked in the center. But no one noticed or cared.
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Surprise Sugar Stars

Reviewed: Dec. 3, 2007
The dough was far too sticky too work with, but I just worked in some extra flour to get the right consistancy. I also put the cherry pie filling through the food processor and used a turkey baster to apply-that worked great! I also used a round cookie cutter. All in all, these are great cookies and a big hit!
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