SAUTEFLAMBE Recipe Reviews (Pg. 1) - (1566753)

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Grandma Johnson's Scones

Reviewed: Oct. 13, 2003
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.
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4 users found this review helpful

Snickerdoodles I

Reviewed: Aug. 1, 2003
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!
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312 users found this review helpful

Applesauce Bars

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

Molasses Crinkles

Reviewed: Aug. 1, 2003
These are pretty good for those of us who like a cookie with a really strong molasses flavor. They're fine, just not as FABULOUS as I expected, or as previous reviews seemed to suggest. The adults liked them more than the kids, but other types of cookies on the platter disappeared much faster than these. In fact, these were the only ones remaining at the end of the day.
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1 user found this review helpful

Rainbow Cookies

Reviewed: Jul. 26, 2003
Penney, you have saved me a BUNDLE of money since I no longer need to fly back to New York to get these cookies!! I can't believe how great these taste - my visiting NYC relatives don't believe I MADE them! I'm not crazy about other reviewers' ideas of cutting these before coating with chocolate - though it's difficult for me to admit there could ever be such a thing as too much chocolate, these cookies have such a great flavor, it's a shame to cover it up entirely. I've found that, after coating the uncut cookies with chocolate and letting the chocolate firm up a bit, you can cut through the chocolate neatly if you dip the knife in hot water before each cut. Just make sure you wipe the knife off with a towel so that it is still hot but not wet. I am GRATEFUL for this recipe - thanks again!
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148 users found this review helpful

Cheese Filled Triangles

Reviewed: Jul. 22, 2003
These are terrific for both fancy and casual events. They're a bit time-consuming to make, but well worth it. I've made these several times, and they disappear QUICKLY, so put some aside before you put them out for guests! My sister likes to add golden raisins to the filling when she makes them, and the last time I made them I had a bit of leftover ham, which I chopped and added. The recipe is great just as it is, though - thanks, Kathleen!
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10 users found this review helpful

Banana Banana Bread

Reviewed: Jul. 6, 2003
Thank you, thank you, thank you, Shelley!! I usually avoid using the oven when it's this hot, but this recipe is SO worth it! I made this last week and it disappeared immediately, so I just made a double batch. I made 1 bread and stirred 3/4 cup cocolate chips into the remaining batter for muffins that are wonderful! (I didn't time the muffins, but it was about 30 minutes & they were nicely browned on top.)
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13 users found this review helpful

Irish Soda Bread

Reviewed: Jun. 27, 2003
REALLY good recipe. Only change I made was using 2 cups of raisins instead of 3, but that's just a matter of personal preference. I love caraway seeds, but Mom wished I used less. Thanks for sharing, Ellen; I'll use this recipe often!
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8 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Jun. 27, 2003
I've used at LEAST 20 different cheesecake recipes over the years; this one is the absolute BEST! Very easy to prepare, and special enough for clients, parties, and such. Needs no "extras", yet blends well with fruit, chopped candy bars, and other toppings. Thanks, Chantal!
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6 users found this review helpful

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