janccd Profile - Allrecipes.com (15876272)

cook's profile


Home Town: Winnipeg, Manitoba, Canada
Living In:
Member Since: Nov. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Indian, Italian, Healthy, Vegetarian, Dessert, Gourmet
Recipe Box 3 recipes
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About this Cook
Love to cook delicious meals for my lovely husband. Love to bake him wonderful desserts too and keep both of us as healthy as possible!
Recipe Reviews 25 reviews
World's Best Scones! From Scotland to the Savoy to the U.S.
I've made this recipe twice now and I followed it exactly! These are the most delicious scones I've ever eaten or made! I agree with some other reviewers that the less your work the dough, the more tender the scones will be. Instead of greasing the cookie sheet, I used parchment paper and I like that as the scones don't have a grease layer on the bottom. Also, I used a cookie dough scoop instead of handling the dough to make them into balls. The cookie scoop worked wonderfully! I just dipped it in flour before each scoop! It made the scones a nice size; not too big! All in all, this recipe is super delicious and I thank "FRIENDLYFOOD" for sharing it!

0 users found this review helpful
Reviewed On: Feb. 23, 2014
Fluffy Pancakes
This recipe is definitely a keeper! The recipe is very easy and quick and the fact that it gives you the simple instruction to use milk and vinegar in place of buttermilk (which I never have in the fridge) is refreshing too! The pancakes are light and fluffy and delicious! This is my pancake recipe from now on! By the way, I didn't change a thing and don't know why anyone would want to make changes as these are perfect just the way they are!!! Thanks so much for sharing!

0 users found this review helpful
Reviewed On: Jan. 19, 2014
Empire Cookies
Our Scottish Mums loved these! I made them today for my hubby as he was telling me how much his Mum loved them and he remembered having them from the bakery as a child. I also have a memory of having had these cookies as a child. I read on the reviews that lots had a problem with a crumbly dough that was difficult to deal with. As I was making my batch I though about this and this is my conclusion. When you are creaming the butter, cream it very well in the bowl and then add the sugar and cream them together very well until they are soft. Then add your egg and vanilla and again, cream very well. When you add your flour and baking powder mixture, add it in small amounts and blend well after each addition and at the end the dough will be very well combined. Definitely lay one half of your dough on a large waxed paper sheet after making a disc of it and patting it flatter. Lay another waxed paper sheet over it and then roll it out. You will have no trouble at all doing it this way. I used a shot glass to cut out the cookies as it was exactly 2 inches in diameter. Any larger would be too much. The raspberry preserves I used was a bit of a specialty item made from frozen raspberries grown in British Columbia. I used parchment paper for baking them. Use enough hot water in the glaze to be able to pour it off a spoon and not pour off the cookie. I used about two tablespoons of hot water. These cookies are perfect!!! I didn't change a thing with this recipe!!!

0 users found this review helpful
Reviewed On: Aug. 29, 2013

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