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Recipe Reviews 14 reviews
Grandma Johnson's Scones
WOW... here's another scone convert! Other scones I have eaten tasted like a slightly sweeter version of a mediocre biscuit. Not these scones, these tasted like a cross between a biscuit and a sugar cookie. My partner says he would have like them "thicker," but I figure that would take a bit more baking powder, I don't know what that would do to the taste though. As for extra sugar, this recipe was the perfect sweetness, for me at least, but I did get a request by my Father-in-law to add coarse sugar to the tops before baking so I may try that and add raisins like he likes them. However, these scones are yummy delicious eaten out of hand plain. The first one I ate hot with butter, jam and whipped cream, but then the best was when I ate one cold the next day plain...MMMmmm

0 users found this review helpful
Reviewed On: Sep. 27, 2007
Chantal's New York Cheesecake
WOW this is goood cheesecake!!! I catered my mom-in-law's 60th birthday party and wanted to make something special and this fit the bill. There were 30+ people there and they all raved about how good this cheesecake was. There was a fantastic chocolate cake there also and the cheescake went first (very quickly!) and half the cake was left. Many people asked for the recipe, they commented on how moist and the sweetness was just right. My oven cooks hot so I lowered the temp 25 degrees, and I put a baking pan on the shelf below the cheesecake and half filled it with hot water before putting in the cheesecake (waterbath), and left it in for the time recommended. After I turned the oven off and left the cake in the closed oven for several hours as recoomended I forget and left it an extra hour, no problems it was picture perfect like out of a bakery and delicious as well. WELL DONE and thanks for the excellent recipe!

4 users found this review helpful
Reviewed On: Jan. 24, 2007
Chocolate Covered Cherry Cookies II
Over the years I had lost this recipe and was so happy to find it here! One thing I do that solves the problem of too much frosting is I make the hole for the cherry larger so it takes more frosting, and then after baking I spread another spoon or so on top of the baked cookies,this makes them prettier and uses all the frosting, plus they are really scrummy with the extra frosting. The uncooked frosting that you put on the warm cookies after baking is just as good as the first that is spread on before baking. These cookies rock, they are the BEST cookie there is, if you like chocolate and cherries you will LOVE this cookie. :) P.S. I also sometimes add an extra egg, this makes the cookies soft and chewy, I like them better this way.

254 users found this review helpful
Reviewed On: Aug. 7, 2006

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