enterprise01 Profile - Allrecipes.com (18523510)

cook's profile


Home Town: Atlanta, Georgia, USA
Living In: Houston, Texas, USA
Member Since: Apr. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Indian, Italian, Dessert
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Recipe Reviews 10 reviews
Red Wine Sesame Biscuits
Strange but likeable. I used a Cabernet in this and the biscuits turned out to be a grayish color that's not very appealing. Next time, I'll add a little red food coloring. I agree with other reviewers that the instructions were vague. I ended up rolling the dough into 3 logs and then sliced it, kind of like small biscotti. I got about 36 biscuits out of it. When these finished cooking at 30 minutes, I took one out of the oven and tried it. That was a mistake. They really need to stay in the oven to cool to get that crispness on the outside. Don't eat them until they are completely cool -- they don't taste very good when they are warm. After sitting in a tin all night, they were quite good today and made a great afternoon snack. I'll be taking a few with me for lunch every day -- they make a nice complement to soup, salad, and chicken or tuna salad. It's a nice change from bread or dry crackers.

11 users found this review helpful
Reviewed On: May 1, 2008
Benne Wafers
Not quite as crunchy or as sweet as the store-bought benne wafers in a tin, but still very good. Be careful when toasting the sesame seeds and watch them closely. They go from toasted to burnt in a matter of seconds. Also, I would definitely recommend parchment paper or foil on the cookie sheet. These are too soft to remove from the cookie sheet when you take them out of the oven. They must cool and harden before it's safe to remove them. I used foil on the cookie sheets and then slid the entire piece of foil from the cookie sheet to the countertop so the wafers could cool. I could then easily reuse the cookie sheet and put another batch in the oven. This recipe made 64 wafers. Do not use more than 1/2 teaspoon of batter for each cookie because they do spread signficantly.

6 users found this review helpful
Reviewed On: Apr. 14, 2008
Unbaked Chocolate Oatmeal Cookies
Very much like the cookies I remember from my childhood, but these were not firm enough at room temperature. I had to refrigerate them to turn a gooey mess into actual cookies. It also did not call for enough oatmeal. I had to increase the oatmeal by 1 cup to get this to work. Before adding the extra cup, it was like soup. Some have commented that these are too sweet, but I don't think such a thing exists. I love sugar, and these definitely satisfied my sweet tooth. They were incredibly quick and easy to make. I did not add raisins, walnuts, or any other optional ingredients. I think that would have detracted from the overall flavor. I made 2 batches of these. With the first batch, I started dropping them onto wax paper within a couple of minutes of adding the oatmeal. I found that the oatmeal needed to cook a little longer in the hot sugar/butter/milk mixture. So the first batch came out a little tougher than I would have preferred. With the 2nd batch, I left the oatmeal in the hot sugar/butter/milk mixture for about 5-7 minutes and the texture was much better.

34 users found this review helpful
Reviewed On: Apr. 4, 2008

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