deanne Profile - (18660929)

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Home Town:
Living In: Homer, Michigan, USA
Member Since: Oct. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking
Hobbies: Sewing, Gardening, Camping, Boating, Biking, Fishing
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Recipe Reviews 4 reviews
Grandma's Gingersnap Cookies
Thank you for sharing your family recipe. One bite, and I could understand why they have been loved through the generations. These cookies are fantastic. I used full-flavor molasses, Crisco, and a homegrown egg. These cookies are prefect as written - no need to change a thing.

2 users found this review helpful
Reviewed On: Sep. 30, 2011
Bacon-Balsamic Deviled Eggs
Made these for Easter for the first time. It was a last minute change of recipes, and I hit a home run. I didn't have fresh parsley on hand, so I garnished with very light sprinkle of paprika. Next time, I will be sure I have parsley, because I think it would only add to the deliciousness. The other deviation I made was to follow some of the other suggestions and grate the red onion rather than mince it. And that became my only "issue" with these eggs. First of all, I used our home grown chicken eggs, so the yolks are much more yellow than store bought eggs. Then, when I grated the red onion, it turned into a slurry of greyish looking yuck. In spite of my better judgement, I added that to the bright orange yolks, and the result was just what I should have expected - not a very appetizing color. Next time, and there will be many next times, because everyone loved these, I will mince the onions as the recipe calls for - that will eliminate some the the juicing I got when I grated the the onion. If I decide that I like the grated onion better, I will experiment with a non-red onion. I have been looking for the "perfect" deviled egg recipie, and I think I found it. Thank you for sharing this Stephanie V!

9 users found this review helpful
Reviewed On: Apr. 26, 2011
Judy's Strawberry Pretzel Salad
Our family has been making strawberry pretzel dessert for at least 25 years. Even though it's called a salad, we always serve it as dessert. A couple suggestions that might help with the crust... I only use Rold Gold twist pretzels. I've tried other shapes, and other brands, and Rold Gold twists are the best for this. Do not pulverize the pretzels. In fact, I do not use the fine powder stuff in my recipe. Crush the pretzels until they resemble chunky nuts. Crush them just enough that they do not resemble pretzels anymore. I put my pretzels into a large ziplock, and hit/grind them with a soup can. Then I measure out the larger pieces for my recipe, and leave the powdery/salty bits out. If a few large pieces remain - you can crush them in the pan to break them down a bit. Also, my recipe calls for 2 cup of pretzels, 1 cup of butter and no sugar. With the other layers being so sweet, I don't think the crust needs sugar. Whether you serve it as a salad or a dessert, this is a delicious recipe!

29 users found this review helpful
Reviewed On: Sep. 18, 2009

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