geniegirlblue Profile - (13673733)

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Home Town: Massachusetts, USA
Living In: Massachusetts, USA
Member Since: Jan. 2009
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Knitting, Needlepoint, Gardening, Boating, Reading Books, Genealogy
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Recipe Reviews 2 reviews
Saltine Toffee Cookies
I made these the other night for a work function, there were none left! I used my nonstick baking sheet, unlined, with no sticking issues (Sabatier is the best if you can find them!). It was 95 degrees out, my AC was on and still 80 in the house. I did whisk the brown sugar/butter because I started to smell burnt sugar- I used dark brown sugar. I baked at 400 for only 5 minutes, and the sugar layer spread out quite nicely, reaching the edges I could not when it started to cool. I used a whole regular bag of Special Dark chips, waited for 5 minutes, and spread with no problem. I put the whole pan in the fridge to cool, and then used my meat cleaver to cut them. I left them out at work, and when they warmed up to room temp, they were not overly gooey, just right. These have a whole cup of sugar in them, so I don't understand the complaints of being too sweet- of course they will be sweet! The dark chocolate/sweet brown sugar/salted tops Saltines complemented each other quite nicely; I did not use nuts, as we have food allergies. Overall, I would make these again, they were a huge hit! Word to the wise, the brown sugar/butter is WICKED HOT, be careful! Thank you for the recipe!

4 users found this review helpful
Reviewed On: Jun. 23, 2012
Snakes in a Blanket
I came across this recipe purely by luck; I just made a double batch for a Christmas gathering, and am very sad there were none left :-) The tedious part of this recipe was asparagus prep. When I rolled the crescents up I used my asparagus snapped in half (two pieces inside the roll), and patted one end closed, so the cheese melted out less. My oven took the whole 18 minutes to bake. I did not use the Italian seasons, as we do have some picky eaters, all to rave reviews! I did have one comment about the name (for a fear of snakes), but they really do look like little snakes, with the tips peeking out! Fantastic, easy appetizer that I am quite certain I will be making again and again! Thanks so much for something fun and new!

1 user found this review helpful
Reviewed On: Dec. 27, 2009

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