Sally'sKitchen Recipe Reviews (Pg. 1) - (16360203)

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J.P.'s Big Daddy Biscuits

Reviewed: Mar. 21, 2011
Yahoo! Thank you John! For anyone who is "biscuit challenged" this is the recipe. I gave up trying to make biscuits years ago but after seeing this recipe, decided to give it another try as my husband loves them. Lo and behold, Eureka, voila, etc. etc.......gorgeous, light, fluffy BIG biscuits. After reading all the reviews, and (a must) reading the article on this site for "Baking Powder Biscuits," I cut the dry ingredients and shortening together in the food processor, as suggested by one reviewer, and then turned that into a bowl and then added the milk. I then let the dough rest in the refrig for a few hours. When patting out the dough, (this is important) make sure it's no less than 1" thick. To cut the biscuits, I found that an empty 16 oz. can with a diameter of 3" was perfect for cutting. Cut straight down and pull straight up, don't twist or turn. This helps to achieve the height. I baked them in my great toaster oven as its temp is spot on. I've made these three times in the last three weeks and the results were perfect every time. Hope this helps some others who've had problems in the past.
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14 users found this review helpful

Peppermint Brittle

Reviewed: Jan. 2, 2011
This is just about the best (and fast) chocolate thingy I've ever made. I just grabbed the half bag of chocolate chips I had and another bag of white ch. chips. I followed another reviewers suggestion and used melted chocolate chips (and then stirred in some chopped almonds) as one layer and spread them in two tin foil pie pans and put those in the freezer while I melted the white chocolate in the micro. I then added some smashed peppermint candies, spread it on top of the dark chocolatre, which had set up and put it in the frig. 30 minutes later, it was ready. When it's hard, cover it with something before you give it a good bang on the towel, foil, whatever......otherwise, some pieces may jump out and into your mouth. This is a wonderful year round recipe and the next time, I'll forget the peppermint and use chopped nuts or whatever. Only caution I would give is if you're not familiar with chocolate, just melt it on half power in the micro until they appear to be melting....then see if you can mix them. Don't overmelt. They should still be holding their shape when they're ready to stir and spread.
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23 users found this review helpful

Blueberry Cream Muffins

Reviewed: Oct. 23, 2010
Lovely muffins. I cut the recipe in half with no problem, except I used a full tsp. vanilla instead of halving it and the full 2 cups of blueberries. Six muffins were made according to the recipe, with the exceptions above, and six I added a large dollop of blueberry jam on top before baking, which made for a nice surprise blueberry middle. Yielded 12 very large muffins. Oh, and I had to bake them for a full 26 minutes, but that was probably because I filled the paper cups right to the top. I'm going to try this recipe again for a holiday bake sale using cranberries and nuts. All-in-all, an easy and adaptable recipe.
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2 users found this review helpful

Bread and Butter Pickles II

Reviewed: Sep. 12, 2010
Excellent B & B pickles. Best recipe I've ever made and I've tried quite a few. Normally, I would have let the pickles sit for a week or so before opening them, but my husband wanted to try them the next day and they were excellent! Great flavor (very much like the store bought) and crunchy! Just the recipe I've been looking for. I cut the recipe in half (but used the full brine recipe) and packed them in quart jars. I got three quarts out of halving the recipe. Also, I used sea salt and then rinsed them in a large colander. Could not find celery seed, but the pickles still tasted wonderful.
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19 users found this review helpful

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