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Recipe Reviews 9 reviews
Sourdough Scones
These were yummy, tender and rose high. I followed the recipe except used 1/2 whole wheat pastry flour and 1/2 bread flour and added about 1/4 C of whole milk to the dough. Everyone's starter is going to vary in moisture content, so you may need to tweak this part and add more liquid to the dough to make it come together. Before baking I brushed with milk and sprinkled heavily with raw sugar (demerara). I think any kind of sugar would add a pleasantly crunchy top. I also baked them at night and re-warmed them in a toaster oven for breakfast. Love that spice! We had jam but ended up eating them plain as they were sooo good as is.

5 users found this review helpful
Reviewed On: Jul. 2, 2010
Sugar-Free Peanut Butter Cookies
I made these a while ago using another recipe that had vanilla in it, and also had the crumbly problem but thought they tasted good and would make a better filling, say, for thumbprint cookies or a layer on top of brownies. Yesterday, I tried to come up with a sweet treat for a diabetic. Using "peanut butter cookie bites" recipe from Splenda's site, I tamped down about 1 TBS of it into Pam-sprayed mini-muffin tins as a crust, then put a about a tsp or so blob of this recipe (pb + splenda + egg and a little vanilla) into the crust, then made an indent and filled it with a dab of sugar free Smucker's apricot jam. Baked at 350 for 10 - 15 min. Carefully twisted the "peanut butter jelly cups" in pan while still hot/warm to loosen using a fork and fingers, then placed a cooling rack on top of the pan, then inverted the whole thing to get them out of the pan without too much handling. Then simply turned them right-side up to finish cooling on the rack. For low sugar, they're pretty good. Cute too. There is a bit of that Splenda after taste, but I guess that can't be helped. Don't put too much jam in them as it can run to the sides and make them stick to the pan.

3 users found this review helpful
Reviewed On: Jun. 13, 2010
Kentucky Butter Cake
This one's a keeper! I'm going to try browning the butter in the glaze next time. I've made this a few times as written and it always turns out moist and buttery. This bakes up perfectly in 2 6-cup bundt pans, about 40 min. My only mistake I made one time was to make 1 1/2 X the glaze recipe which made the cake a little too soggy. Didn't help that I also drizzled the top of the cake with even more powder sugar glaze. Facepalm. That made it a too sweet + too soggy. Update: Serving the cake chilled cures the sogginess! I prefer cakes room temperature so next time I'll just follow the recipe as written.

0 users found this review helpful
Reviewed On: Apr. 14, 2010

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