Denisa Profile - (18614729)

cook's profile


Home Town: TrencĂ­n, Trenciansky Kraj, Slovakia
Living In: Farmington, Maine, USA
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Healthy, Dessert, Quick & Easy
Hobbies: Sewing, Needlepoint, Gardening, Genealogy
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Recipe Reviews 5 reviews
Linzer Torte Cookies
This is a great recipe. I am from Eastern Europe so we made these growing up, but this recipe is actually much better than the one we had. The cookies are supposed to be dry when they come out of the oven, but they soften with time. That's why we always made these a couple of weeks before Christmas. The dough was very easy to work with and the cookies came out looking great. They didn't puff up at all. They are very tasty as well. The trick to get them soft faster after they are assembled is to put them in an air-tight container with a few apple pieces overnight. Thank you for a great recipe.

26 users found this review helpful
Reviewed On: Dec. 26, 2009
Aunt Millie's Broccoli Casserole
This was great and easy. I did not add any salt (and only a bit of pepper) and it was still a bit salty for my taste. Served with rice.

2 users found this review helpful
Reviewed On: Apr. 8, 2009
Soft Gingerbread Cookies
These gingerbread cookies are excellent! I was looking for a softer cookie and this is it. I did not read any of the reviews before I made these, because I found them in my Allrecipe cookie cookbook and not on this site. I followed the recipe exactly and they turned out great. The only problem I had was when I was trying to get them off the cookie sheet--they were stuck, but came off with a thin spatula. I found that it was easier to get them off right after I took them out of the oven. To the reviewers who complained about these not being soft--gingerbread is different than other cookies. Normally it is dry and hard, these are soft and do not crunch when you bite into them. If yours came out hard, try putting them into a lock-n-lock plastic container for a few days. Gingerbread needs time, that's why in Europe it is made weeks before Christmas. I love the taste of these as well--they are not supposed to be sweet like many other American cookies. All in all, these were wonderful and I had no problems making them aside for the little problem mentioned above. I decorated mine with sliced almonds, walnut halves and raisins before I baked them and they look beautiful. I am going to hang some of them on my tree. Thank you for a wonderful recipe, Sara.

4 users found this review helpful
Reviewed On: Dec. 22, 2008

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