ELPARSONS Recipe Reviews (Pg. 1) - Allrecipes.com (18112857)

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Chocolate Chocolate Chip Cookies I

Reviewed: Oct. 8, 2007
Delicious!! Mine didn't come out quite as fluffy as the ones in the picture but I think it's because I took them out too early. Still incredibly delicious!!! Better than any you could buy in the store.
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Mom's Buttermilk Biscuits

Reviewed: Aug. 3, 2007
Tips from a Dixie darlin on how to make the biscuits rise: 1) Use 1/2 teaspoon of baking saod (instead of 1/4 as the recipe calls for) and 1/2 a teaspoon of baking powder. 2) Roll the dough out to 3/4" to 1" thickness rather than 1/2" and use a large biscuit cutter (about 3" in diameter). 3) For really authentic Southern biscuits, add 1/2 stick of melted butter to the batter and then brush tops with remaining 1/2 stick of butter when they come out of the oven. 4) Don't bother trying to count calories or fat grams. Just enjoy with homemade sausage gravy!!
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Ladyfingers

Reviewed: Feb. 20, 2007
After readings some the other reviews, I thought I'd share a couple of little tips I learned from the pastry chef at Joel's (a five star restaurant in Atlanta) to keep ladyfingers from spreading too much when baking. First make sure you've sifted the flour really well before using. Second, keep an eye on the egg whites and don't over-whip them. Third, GENTLY fold the egg yolks into the whites. Again, don't over whip! Finally, place a cookie cutter on the parchment paper or silpat and pipe the mixture into the cookie cutter until it's about halfway full. Lift the cookie cutter up and move it approximately 1 inch away and repeat. You end up with nice round absorbent ladyfingers that are perfect for tiramisu. Hope this helps!
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