On Mar 1, 9:35 am, ChattyCathy > wrote:
> http://www.recfoodcooking.com/
>
> Thanks go to Virginia Tadrzynski (ginny) for this survey.

My sister claims that you should be able to look at a recipe and know
whether it will work well or not. I think she's full of it.

I'm making the food for a cookies and punch reception tonight, and a
woman from a mailing list offered to send me several recipes she
likes. The first one I made said to roll the dough to 1"--I would
have gotten 10 cookies out of it. After writing to her, she said it
should be 1/8". which is what I had rolled them out to, and got 88
cookies, which were sandwiched into 44 lemon cream filled.

I should have known better than to try another of her recipes, but
they were Swedish Rose cookies, which are another name for thumbprint
cookies. Butter, sugar, and flour. I knew that wasn't right, and
looked up a couple of recipes in books I have. all of them added eggs
(along with flavoring, baking powder,or nuts.) I added eggs until I
had a good dough. Got 8 dozen out of that one.

Also made Barb's Outrageous Brownies (boy version). Got 6 dozen
cased brownies out of that.

Also made Jordan Marsh Blueberry muffins in the mini-version. 4
dozen.

Also made Molassas cookies. 12 dozen of those.

The last three came out beautifully, as always. (thanks Barb for the
brownies, Mom for the muffins, and Mimi Hiller for the book witht he
Molassas cookies.)

I've got a bundt pan in the freezer with some of the punch and
raspberries, and a 3 gallon punch bowl and 5 gallons of punch and
soda.

Leftovers will go to my meeting on Sunday, of 16 adult women.

Leftovers from that will go home with my stepson, to school with my
DD, and work, mine and DH's, where they will disappear.

maxine in ri
"Stop me before I bake again!"