jlt37869 Profile - Allrecipes.com (10912303)

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jlt37869


jlt37869
 
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Member Since: Jan. 2008
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Recipe Reviews 4 reviews
Quiche
I attempted my first quiche using this recipe and it turned out fantastic ,,, this is a keeper!! I have made this recipe 3 times and it turned out perfect all 3 times. Twice I baked immediately and one time I froze and then baked later and, so far, that one was the best!!! When I froze it I first tightly sealed it using a layer of plastic wrap, then foil, then put it in a freezer zip lock bag. When I took it out of the freezer several weeks later there were no ice crystals and the quiche did not get watery at all. It was perfect!! In my oven at 400 degrees, the frozen quiche took about 45 minutes and without freezing, it took about 35 minutes. Do not overbake!! I used my corningware french white pie plate, since it can go from freezer to oven to table ,,, so easy and looks great. Next time, when freezing I will try using my wilton quiche pan (hopefully, it won't crack). For filing, I used finely chopped/grated green pepper, onion, sausage, bacon, and cheddar cheese. I'm looking forward to playing around with other filings and will be making two for Easter breakfast. Thank you so much for such a fantastic, "make ahead and freeze" recipe!!

6 users found this review helpful
Reviewed On: Feb. 19, 2011
Classic Butter Cookies I
This is the recipe my mother always used and now I use ,,, definitely a family favorite. Although we've played around with all the options, our "usuals" are cut-outs and snowballs (#8). I can't remember a Christmas where we didn't have them. When I make the snowballs, I use finely ground walnuts (versus chopped). I pulse them with a bit of flour in my coffee grinder or food processor. Coupled with very fresh, good quality powdered sugar, these cookies are melt in your mouth. Thanks for posting this classic recipe!!

3 users found this review helpful
Reviewed On: Feb. 10, 2011
Oatmeal Peanut Butter Cookies
These are perfect ,,, nice crust on the outside and soft and chewy on the inside. I had been looking for a thicker, more "cake-like" peanut butter cookie and this is it. I did make two substitutions. I used butter and regular oats, because that's all I had on hand. In my oven they baked for exactly 14 minutes and did not fall flat. They were perfect!! Thanks!!

5 users found this review helpful
Reviewed On: Feb. 10, 2011
 
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