Peckish Sister's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title | Date | Rating
| These fat fluffy pancakes are always my first choice to make if I have buttermilk around. In the old version of this cookbook I was always frustrated finding the recipe as it was called sour milk pancakes and it was stuck in at the end of the panckae section with other odd pancakes. For a special brunch dish top them with cottage cheese and cherry preserves. |
| These directions tell you exactly how long to hold your eggs after the water has come to a boil and been turned off. I often have to make 144 hard boiled eggs to give out at church and the only worse thing than seeing someone peel one where the yolk has a large outer green area, is one that is not cooked all the way through. I had always done 20 minutes regardless of egg size. Here the time is by egg size with 2 additional minutes if the eggs are right out of the refrigerator. I held large eggs right out of the refrigerator in the just boiled water for 17 minutes before running them under cold water. When I made them into deviled eggs, there was the faintest green tinge around the yolks and when I mashed them most were perfectly dry and just a few a little gummy in the center and hard to mash. So, great directions for perfectly hard boiled eggs!
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| I love this recipe that does not take the wafers that are usually used for the bottom of these tender honey cookies with dried fruits and nuts. There is only 1 1/2 TBLS of butter along with 1/2 cup of almonds if you care about fat content. Do not even think about skipping the lemon glaze, it makes these great cookies spectacular. You are supposed to be able to store them for 6 months, but they never last that long at my house. |
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