SILVERRAIN Profile - (1091216)

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Recipe Reviews 13 reviews
Ultimate Twice Baked Potatoes
Now I know where this recipe got it's name. These were fabulous! This was my first time make twice baked potatoes but not my last! There were a couple of things I did different. I cooked them at 425 degrees for 50 minutes. I added a 1/2 tsp of onion salt and a clove of fresh garlic. Like another reviewer, I rubbed them in olive oil and sprinkled them with course Kosher salt. Great flavor. They were a huge hit at my dinner party, even with my 7 year who had seconds! I would definitely recommed these to everyone. They are fabulous. Thanks Debra.

0 users found this review helpful
Reviewed On: May 5, 2005
Sugar Cookie Frosting
Fabulous, fabulous, fabulous! I made giant sugar cookies for my son's grade school classmates for Halloween and I used this icing on top. They came out beautifully. When the recipe tells you to cream the shortening and sugar together, it doesn't come together as you would expect it to. I was afraid that the icing wasn't going to come out, but as soon as you add the milk and vanilla it smooths out beautifully. Before the wet ingredients it basically looks like powdered sugar with a few lumps of coated shortening. Don't worry. Everything will work out fine. Thanks for the recipe Kathy! It's a keeper!!

2 users found this review helpful
Reviewed On: Oct. 27, 2004
Easy Sugar Cookies
Great recipe. I am the most impatient cook so not having to cool and roll these out made them fabulous. I made huge cookies for my sons' class, so I only got about 22 cookies out of it. I substituted the butter for shortening since I did not have enough butter. They turned out great. They are not too sweet, just right. I plan to ice them too. All in all this is a fabulous recipe and even though I have my great aunt Rit's recipe for killer sugar cookies, these will be the ones I will make when I want to get them done quickly! Save the other one for special occassions. Thanks for the recipes Stephanie.

0 users found this review helpful
Reviewed On: Oct. 26, 2004

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