cmcgl001 Profile - Allrecipes.com (16135438)

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cmcgl001


cmcgl001
 
Home Town: Apple Valley, California, USA
Living In: New York City, New York, USA
Member Since: Sep. 2010
Cooking Level: Beginning
Cooking Interests: Baking, Frying, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy
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Recipe Reviews 16 reviews
Soft Gingersnaps
These were wonderful! I made them exactly as instructed and they came out really well. The only recommendation I would make is to make sure the molasses is well mixed into the other ingredients. I had a few where the molasses had clumped a little and spilled out of the cookie, which then burned to the cookie sheet. But it only happened to two out of the 3 dozen...not bad. I used my electric mixer, which made this a super easy recipe. The dough was really easy to work with, and the final result was deliciously spiced for a Christmas cookie!

0 users found this review helpful
Reviewed On: Dec. 25, 2013
Snickerdoodles I
Just finished making these and they are delicious. So soft and sweet. Agreed that 8-10 minutes might be a bit too long to bake. I did the first dozen for about 6 and a half minutes, and they were a tiny bit doughy. The second batch I did for 8 and a half minutes and they were a little crispier than I wanted (I was aiming for that soft middle). The third batch I did for about 7:45, and they came out juuuuuust right. Goldilocks would be pleased with them. I would assume that it has a lot to do with altitude, but if you're in NYC 7:45 is the golden baking time. Thanks for a great recipe!

1 user found this review helpful
Reviewed On: Sep. 22, 2013
Rich and Creamy Beef Stroganoff
OMG this was amazing. So creamy and hearty. We followed other reviewers' advice and cut back on the crushed red pepper - we gave the skillet two good shakes from the dispenser, and it turned out just right. We also substituted dijon mustard for the prepared mustard. Followed the rest of the recipe just as written, using a cast iron skillet. Just be sure to watch it while it's simmering - ours started to burn to the bottom of the skillet. We served it over egg noodles and topped with breadcrumbs, with a little of the Pinot Noir we used for the marinade. SO good.

2 users found this review helpful
Reviewed On: Oct. 28, 2012
 
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