razevedo0401 Profile - Allrecipes.com (11326125)

cook's profile


Home Town: California, USA
Living In: California, USA
Member Since: Dec. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Knitting, Gardening, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music
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Recipe Reviews 20 reviews
Mrs. Sigg's Snickerdoodles
Several people said these were the best sugar cookies they have ever had! I used all butter instead of shortening and since it was salted butter there was maybe a tad too much salt, but no one but me noticed. The cookies were very chewy and even better the next day!

5 users found this review helpful
Reviewed On: Dec. 9, 2013
Mrs. Sigg's Fresh Pumpkin Pie
First pie I ever made with real pumpkin and it was fabulous! I couldn't wait for the next day, so I had a slice just a few hours after it came out of the oven. It was good but not great. However, the next day, WOW. You really do need to let the flavors develop overnight in the refrigerator! Rather than using pumpkin pie spice, I used: 1 teaspoon cinnamon , 1/2 teaspoon ginger, 3/4 teaspoon nutmeg and 1/4 teaspoon cloves. I also used the pie crust IV recipe, and used part whole wheat flour and part all-purpose flour. Very tasty!

4 users found this review helpful
Reviewed On: Nov. 5, 2012
Ruth's Grandma's Pie Crust
This is the first time I have ever used egg or sugar in my crust and it was perfect for a peach pie! The crust came out tender and flaky and absorbed just the right amount of juice while still saying crisp and not soggy. The amount of water/egg liquid was pretty close but I didn't use all of it...so use your best judgment when adding it. The crust did chill well and rolled out beautifully. I even re-rolled the left overs to make a second mini-pie and it didn't get tough or overworked. I think I found my new favorite crust!

5 users found this review helpful
Reviewed On: Jul. 17, 2012
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