medicinehorse Profile - (13757161)

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Recipe Reviews 2 reviews
Saltine Toffee Cookies
I wish I had read the reviews prior to making these. I stirred the butter/sugar mixture and apparently I shouldn't have. Would be great if the directions stated DO NOT STIR. Otherwise I know these will turn out great. What happened to mine: the butter remained separate from the sugar, they never combined. So after the 3 minutes, and I poured the mixture over the crackers, first came the butter then the sugar in a gloppy mess. The butter was all pooled up around the crackers. I still went ahead and finished the recipe, and it tastes just ok. The crackers are so greasy from the butter. But I will make it again, and next time resist the urge to stir!

2 users found this review helpful
Reviewed On: Dec. 4, 2013
Oma's Rhubarb Cake
This review is for all you high altitude bakers out there. I live at 7500 feet. Not extremely high but not sea level either, so many of these cakes don't turn out the same for me as they do for people even 2000 feet lower. The recipe, as written, didn't work that well for me. Although it was tasty and moist, it was dense and somewhat tough/chewy. Not what I thought a cake should be like. Usually I just give up at that point, eat my failure and mark a par for the high altitude course. BUT...this recipe has received 5 stars from a LOT of people. So, I just had to try it again with high altitude adjustments. Below are the adjustments I made, for what turned out to be a completely different cake - moist, yet light and cakey, with a crunchy/crumbly top. I am so excited by the result I just had to share. For the batter: - moved the butter from the topping, down into the batter - reduced sugar in batter to 1c. - reduced the baking soda to 1/2 tsp - added 1 tsp baking powder - added 3T flour - added an egg I started out creaming the butter and sugar. Added eggs and sour cream. Slowly stirred in the dry ingredients, not stirring too much. Then folded in the rhubarb. The topping: 2/3c brown sugar 3/4 tsp cinnamon Temp/time: - temp up to 375 deg - 30 min until golden brown It wouldn't be fair to give the recipe less stars b/c of my altitude. I gave it, 5 stars because my end result is what I think the author intended - and it's darn tasty!

26 users found this review helpful
Reviewed On: Jun. 19, 2011

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