I thought these turned out pretty good. I made them for a wedding reception and they were very elegant. I used unsalted butter and reduced the amount of salt to 1/4 t. I also added 1 t. of almond extract for a bit more flavor. With a small food scale, I weighed my dough to about a half ounce per cookie and the recipe made more than 80 cookies. I made the crescent shapes, and they didn't "roll in the extra confectioners sugar" too easily, so I put them on wax paper and sifted the powdered sugar over them. Also, to finely chop the almonds, I used a Black and Decker Handy Chopper. It chops about a 1/2 cup to 1 cup at a time. Just have to run it for at least a minute to get the almonds as small as it will chop. Final Note: Not your average cookie, so don't expect the kiddos to go wild over them!
Fantastic Recipe! I made this for a wedding reception and got great compliments! The tart was just right to offset the sweet cake and mints. I added an 8 oz. can of chunk pineapple with the juice. I froze everything except for the cranberry ginger ale the night before and then left it out to thaw to slush. When it was time for the punch, I put the slush in the punch bowl and added the ginger ale. The only change I would have made if time had permitted, I would have like to have frozen some of the punch (without the ginger ale) with the pineapple chunks, some strawberries, and a few mint sprigs in a jell-o mold so it could have floated in the punch.
This was very good and well worth the effort! I made this for a family who had a new baby. They loved it. When I made it, there was actually enough extra to make a couple of servings for my husband and me! It was very rich and creamy.
Fantastic Recipe!!! I doubled the glaze and used it as directed in the last 1/2 hour of cooking and then served the remainder with the loin. I also used balsamic vinegar and though it is dark, it makes a wonderful glaze! This is a definite keeper! I may try adding rosemary next time, but only for a variation. This recipe needs NO changes - it is great as is! As for the dryness issue that some Reviewers have experienced, I have learned that using an "oven cooking bag" and following the directions for cooking temperature and time as indicated for the bag works great - moist every time!
My family LOVED this! We are peanut butter Fanatics, and this hit the spot! Thanks for sharing!!!
This is a great recipe! I used a full 8 oz. of cream cheese, and I prefer the cream cheese to what can sometimes be an overwhelming amount of salad dressing with some chicken salad recipes. I used red grapes and it was more than sweet enough. Serve with butter croissants, rolls, or crackers. I think pecans or walnuts would be good in place of the almonds, but it is just fine as is! I will definitely be making this again and again!!!
This recipe turned out very moist and very creamy - too "wet" for my taste. I tend to prefer my pimento cheese a bit "drier" and so I had to keep adding shreeded cheese. That is my only reason for the 3 stars. Taste was great once I reached a consistency I liked. My advice would be to make sure you have a bit more shredded cheese on hand than you need, just in case.
These were pretty good. A bit crumbly, so maybe I didn't let it cook long enough before mixing together - or maybe I should have covered them with wax paper in the dish and pressed them together tighter. Anyway, good chocolate and peanut butter flavor!
Creamy, comfort food. Will be good for the winter months. Other reviewers are right - add a crust and some veggies and you will have a fantastic pot pie!
I LOVED this recipes, but DH wasn't a fan (probably the ranch dressing). The cornflakes gives it such a nice crunchy topping. I will definitely make this one for potlucks!
This cake was fantastic. This was my first try at making a Red Velvet from scratch. And I had never heard of this type of frosting before. However, a co-worker requested Red Velvet cake for her birthday, so AR to the rescue. When I found this recipe, I mentioned the different frosting, and a friend told me that it was exactly what her mother always used to make for her birthday cake every year. Her only word of caution to me was to double the frosting because she said that from her personal experience in trying to duplicate her mother's recipe, it would not go far enough. So, the cake part of the recipe went fairly easily. In making the frosting, I put the flour/milk mixture in the refrigerature to cool completely until it was needed. That seemed to do the trick, as the frosting - which I DID DOUBLE - turned out perfectly. I am amazed by how wonderful this frosting is and that I had never heard of it before now! At any rate, I cut both cake layers in half, so that I would have 4 thin layers. True to my friend's warning, even though I doubled the recipe, I still ran slim on frosting - perhaps because of so many layers. All in all, the cake was well received. My co-worker was very happy and complimentary!
