inezanzen Profile - (18238423)

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Recipe Reviews 9 reviews
The Best Rolled Sugar Cookies
Taste is good, but does not hold shape well when cooked. It puff up and anything with too much detail (like a snowflake) just looks like all rounded edges. Also DO NOT "FLOUR" WITH POWDERED SUGAR to keep it from sticking. The dough is very sticky and needs the extra flour you use when rolling out to hold it's shape. I rolled half using powdered sugar as some recommended. They were crackly on the top (like brownies), spread out into misshapen lumps and stuck like crazy to the parchment paper.. impossible to remove! the next half of the batch I rolled out with flour and had no problems. Still don't find that the cookies hold their shape as well as other recipes, but at least they were recognizable!

1 user found this review helpful
Reviewed On: Dec. 22, 2011
It's Way Better Than Thanksgiving Turkey Turkey
Not sure how everyone else did this, but I followed the recipe to the letter and my Turkey legs were fully cooked (meat falling off the bone), tender and delicious in just under 2 hours of cook time! I only got to do 1 1/2 hours at 400 then not quite a half hour at 300 and they were already done. So now I have to find a creative way to keep them hot for the next hour and 45 minutes! (kind of frustrating) I can only imagine the state of the legs if I had kept cooking for another almost two hours! And forget about gravy. Everything in the pan is charcoal black - onions, garlic and spices - there is no water or broth in this recipe so everything just fries to a crisp, leaving nothing but butter, oil and black bits to make gravy with. Not sure how this recipe got so many 5 stars... check out other turkey leg recipes... they all say to roast them in 2 hours, and they add some kind of liquid ... kind of makes you wonder if maybe they are right!

4 users found this review helpful
Reviewed On: Nov. 19, 2011
Raspberry Truffle Fudge
OK, I can't blame the recipe, since I followed everyone else's advice! I used white chocolate on the top layer mixed with 2T of cream and 1/3c. raspberry preserves. Way too liquid. It never hardened up, but stayed the consistency of icing. Tasted yummy, but not exactly fudge. On the otherhand, I found that the dark chocolate bottom layer was too hard. It cut well, but was more the consistency of chocolate rather than fudge. I think I'd add a little more sweetened condensed milk. A good recipe, but I still need to tweak it a little.

3 users found this review helpful
Reviewed On: Dec. 15, 2006

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