Sara Lane Recipe Reviews (Pg. 1) - (11889061)

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Sara Lane





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Red Velvet Cake

Reviewed: Feb. 1, 2013
2 Suggestions: Been making this for decades, and instead of two 1-oz. bottles of coloring, I use one bottle, then fill it up again with milk and you won't even notice the difference. (And only 2-1/4 cups flour.) Second: To very nicely frost a 9-inch three-layer, use these amounts for the icing. 6-1/3 tablespoons flour; 1-1/4 cups *each* of milk, soft butter, and sugar; and 1-1/2 teaspoons vanilla. Just right! Oh, and the instructions on the icing are NONnegotiable (but easy), to turn out! I microwave the flour and milk in 1-min. intervals to a very thick paste whisking WELL after each, and it will thicken more when cooling.
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Easy Baked Chicken Cordon Bleu

Reviewed: Jul. 16, 2010
EXcellent! I did use Swiss instead, and also spread a light coat of grey poupon after the ham. The seal of approval from hubby. A keeper...thanks!
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Baked Beef Stew

Reviewed: Oct. 23, 2009
Bottom line: great recipe...but, I would omit the salt altogether because it's ungodly for my taste! Otherwise, we will definitely be enjoying this recipe for a long time...thanks!
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