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Oven Fried Parmesan Chicken

Reviewed: Jan. 15, 2012

This was great came out nice and crispy wonderful for making chicken parmigiana and so easy! We used cut up chicken breasts ("tender sized") and they baked in about 35 minutes.

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1 user found this review helpful

Big Soft Ginger Cookies

Reviewed: Oct. 28, 2006

These cookies are amazing! there's my (culinary goddess) mom's favorite now!

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2 users found this review helpful

I made this for a large event and got tons and tons of raves! The crackers tasted just like cheeze-its to me and to the other event participants. I used yellow mustard instea dof mustard pwd and added it after cutting in the butter and i used a very sharp cheddar and a good 1/2 cup more per batch than called for. I was able to process the dough in my food processor. After chilling i rolled it out and cut it into shapes with cookie cutters and baked as directed. I also used "paste" food coloring to color the dough for a presentation piece and it worked very well.

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77 users found this review helpful

Classic Butter Cookies I

Reviewed: Oct. 31, 2004

Even after chilling it was necessary to add more flour to make cut-out cookies. Great flavor and texture!

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3 users found this review helpful

Syrup Sponge Pudding

Reviewed: Dec. 5, 2001

I made this recipe for a potluck with a UK theme. Some people really enjoyed it and others didn't liek it at ALL. I used a raspberry syrup and was pleased with how it came out.

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8 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Dec. 5, 2001

I LOVE this recipe! It's become very popular among my friends. I use chocolate liquer instead of coffee and actually frost mine with fudge icing (overkill I know). You really have to keep an eye on this cake in the last 5-10 minutes of baking, because it's so thick and dark it's easy to singe the edges if you aren't paying attention. I really reccomend you have milk or your drink of choice on hand when eating this rich cake!

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0 users found this review helpful

Pumpkin Cookies II

Reviewed: Dec. 5, 2001

This recipe turned out well and my co-workers loved it when I made it for Halloween. I would describe this more as a "drop muffin" than a cookie. The tip about "ageing" the cookies a day is right on the mark.

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21 users found this review helpful