Bernie Profile - (16042106)

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Member Since: Aug. 2010
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Recipe Reviews 4 reviews
Black Beans and Rice
I made this today for dinner as a side with chicken. It is a keeper as written. I always follow the recipe as written before changing anything. However, I did add the cayenne pepper in stages to taste. This recipe makes more than enough to feed a family. Leftovers will be used in burritos tomorrow. We are cutting salt out of our diet so I used unsalted vegetable broth and no salt added black beans. Salt can be added at the table if wanted.

5 users found this review helpful
Reviewed On: Sep. 13, 2013
Cranberry Almond Biscotti
This is a keeper! I ALWAYS follow the recipe as written to begin with. This one doesn't need any tweaking! But I would add that if this is the first time anyone is going to try making Biscotti, here are a few tips on getting the Biscotti batter onto the cookie sheets. You will need two parchment paper lined cookie sheets, one for each Biscotti log. I sprinkled a bit of flour on an area of the parchment paper approximately 14 inches long by 1 1/2 inches wide. I put half the batter (about four big spoonfuls) down the center of each cookie sheet. Then I smoothed the batter into shape with a butter knife. This skips the step suggested in the original recipe that says to make the logs first and THEN transfer to your cookie sheets. This is very sticky batter, and can be very messy. My results were wonderful! Now that I know I've got a keeper, I'm going to start to "tinker." I think the first thing I"m going to do is drizzle white chocolate over these for a real gourmet treat. Thank you for a great recipe. Happy Biscotti everyone!

12 users found this review helpful
Reviewed On: Jul. 15, 2011
Mrs. Sigg's Snickerdoodles
I've made these several times with consistently wonderful results! Follow the recipe exactly as written! I use real substitutes here, and Butter Flavored Crisco for the "shortening." Helpful hint: I use my round Tablespoon measure...I even off the amount of dough so you get exactly 1 Tablespoon of dough per cookie. I bake these on my "air cushioned" cookie sheet for between 11 and 12 minutes, 16 cookies per pan. Took a little trial and error, but the results are approximately 50 cookies.

2 users found this review helpful
Reviewed On: Mar. 15, 2011

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