SAUTEFLAMBE Profile - Allrecipes.com (1566753)

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SAUTEFLAMBE


SAUTEFLAMBE
 
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Member Since: Jun. 2003
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Recipe Reviews 9 reviews
Grandma Johnson's Scones
Oh, Rob! I feel guilty that I've been so busy making & devouring these scones that I haven't taken the time to thank you for the PERFECT recipe. It's excellent as-is, but it's also fun to think up new add-ins! My very favorite is to add cinnamon chips and chopped apple bits and, when scones cool, drizzle with confectioner's sugar glaze. Thank you for generously sharing a really special recipe.

4 users found this review helpful
Reviewed On: Oct. 13, 2003
Snickerdoodles I
Bravo, Linda - this recipe produces the PERFECT snickerdoodle cookie (...and I KNOW a good snickerdoodle when I taste it!). For those who said it's not soft enough, there are 3 things I know of that can cause that: baking them too long, using butter instead of shortening, storing them improperly. Don't expect these to brown before you take them out of the oven - if they're brown, you overcooked them. And as odd as it may sound, butter-flavored Crisco actually works better than real butter in many cookie and pastry recipes. To store these, place them in an airtight container or ziploc bag with a slice of soft white bread; the bread will turn hard, but the cookies will stay soft. Just make sure you remove the hard bread and add a fresh slice each day (good luck - these cookies only last HOURS in my house!). Thanks again, Linda!

323 users found this review helpful
Reviewed On: Aug. 1, 2003
Applesauce Bars
Thanks, Debbi - I love giving the kids a snack that's a bit healthier than store-bought cupcakes! I made this recipe as muffins - they only took about 15 minutes to bake, and it was easier that way to "customize" them for different family members: some get icing, some get icing sprinkled with chopped nuts, some get powdered sugar, and some get sprinkled with cinnamon sugar. For icing, I used some softened cream cheese beaten with powdered sugar (taste it until you get the sweetness level you like) and a little milk to make it more spreadable. Really good recipe!

2 users found this review helpful
Reviewed On: Aug. 1, 2003
 
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