Linda Profile - (18477148)

cook's profile


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 7 reviews
Mrs. Sigg's Snickerdoodles
Very easy cookie to make. The only change I made was 4 tsp. of baking powder. I have made other cookie recipes with baking soda and cream of tartar and didn't like the taste. Also tried varying the oven temp between 375 and 400, the cookies had to be closely watched at the higher temp. Other than that I was completely surprised at how easy the cookies were to bake. Unfortunately I has to make another batch of cookies. Couldn't keep from eating them!!!!!!! Thanks for the versatile recipe. Next time I am going to try lemon extract with lemon zest.

1 user found this review helpful
Reviewed On: Nov. 21, 2014
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
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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