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Raspberry Ribbons

Reviewed: Jan. 17, 2012
These were very simple to make. I used Smart Balance Buttery Sticks which worked well, almond extract instead of the vanilla...and raspberry preserves. I made MANY of these for a formal cocktail party. For my mass production, I created a system. After baking the rolls 4 minutes on my seasoned baking stone on parchment paper, I used the back of a butter knife to make a shallow, 1/2 " wide groove and piped in the preserves. When the preserves were bubbling a little, but the bars were JUST STARTING to brown on the edges indicating that they were browned on the bottom (10 more minutes in my oven), I transferred by sliding the parchment paper onto a cool, flat, hard cutting surface. When still warm to the touch I piped on the glaze with a #1 Wilton tip (fine) in an even zigzag pattern (BEAUTIFUL)! I used a very sharp large knife to cut through two rolls at once. Everyone was pleased with the taste and the professional looks!
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Sauce for Corned Beef

Reviewed: Jun. 28, 2012
Very tasty....don't let the combination of ingredients fool you...my family of five with three teenaged boys gave a BIG thumbs up.
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Lamb Chops with Balsamic Reduction

Reviewed: Jan. 17, 2012
Prepared using the exact recipe and these were perfect!
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Mayonnaise Biscuits

Reviewed: Oct. 1, 2012
SO simple and quick! Only three ingredients listed. However, I added 2 tablespoons baking powder extra, a little onion powder, garlic powder, shredded cheddar, BAY seasoning, and butter flavoring. Yummy! A favorite in our family for sure.
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