Phyllajean Profile - (11596757)

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Home Town: Paris, Pennsylvania, USA
Living In: South Carolina, USA
Member Since: May 2010
Cooking Level: Not Rated
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Recipe Reviews 2 reviews
Big Soft Ginger Cookies
Absolutely delicious! I ran out of white sugar so substituted light brown for a little more than half of it, which made me worry that they would be too "molasses-y." They weren't. Next time I will sub rum for the water. Also, I iced them with a rum glaze which really added some complexity. Can't wait to make them again!

1 user found this review helpful
Reviewed On: Oct. 9, 2010
Belgian Iron Cookies
Here's my faimily's (Pierson) version. I use the giant mixer in my church's kitchen and make at least 3 batches every Christmas. I use clean 2 or 5 gallon buckets with lids and store them in the garage (it's definitely cold in there.) until I have time to make them. We rarely get any - I give them all away. I also used the antique version for many years, but now am quite happy with the electic version (Palmer Mfg.). It cooks two at a time and both sides at once! Gullets - makes 13 dozen 2 lbs. Butter 4 lbs. Brown sugar 1 dz. Eggs ½ C. Rum 5 lbs. Flour

8 users found this review helpful
Reviewed On: Jun. 23, 2010

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