I've made snow ice cream with my girls for years. We only make it when there's a "quiet snow". This usually happens at night. The snow is very light and fluffy and clean. I beat 1 c. milk, 1/2 c. sugar, 1 tsp. vanilla & 1 egg in a large bowl, then add snow until it's all absorbed. Needs to be eaten immediately. The egg makes it taste more like homemade ice cream.

Reviewed On: Mar. 24, 2012

I was looking for the perfect chewy chocolate chip cookie. This one isn't it. It's not bad right out of the oven, but they don't stay chewy or soft. They get really hard. I followed the directions as written, but only baked them for 13-1/2 minutes. I baked them on silicone liners instead of parchment paper. I also refrigerated the dough for about an hour as some readers suggested. I don't know what I'd do to make this a better recipe, therefore, my search continues.........

Reviewed On: Apr. 15, 2011

I'd give them 5 stars if they'd had risen more. And I patted the dough to at least 3/4"-1" thick. The flavor, however, was great. The bottoms were kind of crispy, but not in a bad way. I baked them on a silpat-type sheet, so they didn't stick. As per other raters, I brushed the tops with melted butter and not buttermilk. The inside of the biscuit was so light and delicious. This was the first time I've ever made buttermilk biscuits (with real buttermilk), and if I ever happen to have buttermilk on hand again, I'll try this recipe again.

Reviewed On: Mar. 28, 2011