ICATER Recipe Reviews (Pg. 2) - Allrecipes.com (13758944)

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Award Winning Soft Chocolate Chip Cookies

Reviewed: Mar. 13, 2009
Four stars as written, which is still pretty good. However, for a halved recipe, with the addition of one teaspoon salt (it vastly improves the flavor in all baked goods) and one tablespoon ( yes "T") a pretty good cookie is elevated to wonderful. Also, underbaking is important with this cookie (as it is with all!). Experienced bakers know that carry-over bake time is part of the plan. Take these out of the oven when they appear set with very soft (they will look semi wet) tops. Do not wait for any color to appear. If you do, they will cool to be too hard. Transfer to a cooling rack after 5 minutes or so...they will be gooey! The cookies will continue to firm up and be perfect. Store them in a ziploc bag at room temp. They will be moist for a good week. The texture of these is to chocolate chip cookies what poundcake is to cake in general. They are tender with a fine crumb but are not "cake like".
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Green Tomato Cake

Reviewed: Sep. 15, 2008
Well, my cakes are just out of the oven and I'm amazed. (I doubled the recipe and made two stoneware jellyroll pans) Look great, taste great w/no frosting! I put the tomatoes in the food processor and then drained them in a mesh sieve w/o salt. This is an important step as quite a bit of liquid comes out...1/2 to 1 cup for mine. The only other changes I made were to omit raisins and lower the oven temp to 325 degrees based on the efficient heat conduction of the stoneware. Those stinkers are perfect!
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