Linda Profile - Allrecipes.com (18477148)

cook's profile

Linda


Linda
 
Home Town: Walla Walla, Washington, USA
Living In: Princeton, Indiana, USA
Member Since: May 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Knitting, Sewing, Hiking/Camping, Biking, Walking, Reading Books, Music, Wine Tasting
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Recipe Reviews 6 reviews
Pioneer Cut Dumplings from the 1800's
This is my first time making noodles. The recipe is very easy to work with and to roll out. I followed the recipe as is. I divided the dough into four sections. The first batch I rolled out very thin. The last batch I rolled out to a quarter inch thickness. That one was my favorite. Thick enough that the noodles did not fall apart. So on that note I am off to make my second batch for dinner tomorrow. I didn't let the noodles dry like the recipe said to. But the noodles came out just fine.

1 user found this review helpful
Reviewed On: Sep. 5, 2014
Good Old Fashioned Pancakes
the recipe is excellent as is. I made two batches. Batch 1 was without any additions. The pancakes turned light and fluffy. The second batch, I added 1/3 cup of extra milk to thin the batter. It was just as good. I used the second batch for sandwich bread as I was out of bread. The things one can do with this recipe is only limited to one's imagination. Thanks for a versatile recipe.

0 users found this review helpful
Reviewed On: Aug. 29, 2014
Easy Sugar Cookies
I made this recipe as written. As I was taking the cookies out of the oven, they were vanishing as fast as I was taking them off the cookie sheets. I ended up making a second batch. I did put 2 tsps of vanilla extract in the first batch. I like strong flavor. The second batch I used Lemmon extract and Lemmon zest. Turned out with a faint Lemmon flavor. Thanh you for a very versatile recipe. I can see endless possible options.

0 users found this review helpful
Reviewed On: Oct. 25, 2013
 
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