SiloDog Recipe Reviews (Pg. 1) - (13293591)

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jun. 12, 2011
Great to convert to dairy-free - won't spread too far! Of all the C.C.C. recipes I've tried to adapt to dairy-free baking, this one turned out the best. Soy margarine make most cookies spread too much, but the cookies turned out great! I used Shedd's sticks for shortening, and a 1" scoop to measure out the dough. I doubled the recipe and it yielded 90 2-1/4" dia. cookies. I thought the baking time and temp were wrong, but I now think they might be essential to making this turn out so well!
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Biscotti Toscani

Reviewed: Dec. 19, 2010
This is the 3rd AR biscotti recipe I've tried - and the sweetest (also tried "Biscotti" & "Pistachio and Cranberry"). I used fresh orange zest and put the choc chips in the batter (1/2c) so I wouldn't have to mess with dipping afterward. Also I did not toast the almonds. I think the zest and untoasted almonds are too chewy. And choc chips make it too sweet. Smells fantastic and tastes nice, but I didn't reach for a third like I did the others. Will try again with those modifications. Be sure to flatten it out to 1/2" high b4 baking. Yield for me was 48 1/2" pieces.
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15 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Dec. 19, 2010
Great taste, but dough was *very sticky*! Used spatula and wax paper to shape; turned out fine. A little salty - I hadn't realized pistachios were salted and added salt per recipe. Definitely a rougher texture than "Biscotti" recipe I reviewed, but mine did not fall apart. I let mine rest overnight between 1st bake and slicing for second bake. 300 degrees for 2nd bake. Mine spread quite a bit so I would make loaves narrower next time. As was, it yielded 26 3/8" wide pieces. Will try "Biscotti Tosconi" next...
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9 users found this review helpful

Gingerbread Boy Cookies

Reviewed: Dec. 14, 2010
This is my 2nd review - after my 2nd x making! This time I doubled the batch - but didn't get double the yield and the dough was much tougher to roll out. The diff? Well I think 1) I let the syrup mixture boil too long - came to a froth! 2) I think I did not let it cool enough before adding egg 3) I added wet to dry instead of dry to wet....??? BUT I am happy to report the flavor and texture turned out the same! I love that these don't spread very much - I use this recipe with the Martha Stewart 3D cookie cutters (Santa's sleigh). Keeper!!
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2 users found this review helpful


Reviewed: Dec. 10, 2010
nice flavor, easy to make. Especially nice as we are allergic to milk. BUT... I found it difficult to slice - very fragile - and the top "split". Still delicious anyway!
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1 user found this review helpful

Marshmallow Treats

Reviewed: Nov. 11, 2010
Great for kids w/ food allergies!! We are allergic to eggs, nuts and dairy - so this is our "treat" staple - using Earth Balance soy spread instead of butter. We use a loaf pan lined w/ wax paper, invert when cool, and serve like cake!
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