"I followed the recipe exactly with fresh antelope meat. I used a Shiraz Merlot wine. I think this was the best stew I have ever made. It would work well with elk and venison, as well as tender beef. The antelope was young so the meat was very tender.""

"Whenever I receive Meyer Lemons, I make this tart. I use the dough recipe and it is delicious. I roll mine on parchment paper with a circle drawn to include the bottom and two sides. No dough is wasted and you have a visual to direct the rolling of the dough.
The filling is delicious. Fresh whipped cream and a slice of lemon finishes the presentation.
Enjoy!!

"Whenever I receive Meyer Lemons, I make this tart. I use the dough recipe and it is delicious. I roll mine on parchment paper with a circle drawn to include the bottom and two sides. No dough is wasted and you have a visual to direct the rolling of the dough.
The filling is delicious. Fresh whipped cream and a slice of lemon finishes the presentation.
Enjoy!!

"
How I did it: Made the recipe and then placed pan and batter in the refrigerator. The next day, I let the pan sit out for 1/2 hour to soften the batter. I used a teaspoon to dig out the same sized portions, then rolled them into a ball. (This makes approximately a 4 inch cookie).
I baked them for 8 minutes on parchment paper until brown and bubbly. I let the cookies sit on the cookie sheet until I could begin to slide a metal spatula under the cookie without distorting it. I placed each cookie on a paper towel for 2 seconds, pressed with another paper towel on top of the cookie, then lifted the cookie onto a rack. I repeated this for the whole batch.
I melted the chips in the microwave, then carefully brushed half the back of each cookie with the warm chocolate. I placed the cookies on waxed paper and placed them in the refrigerator to solidify the chocolate.