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Date-Filled Sandwich Cookies

Reviewed: Nov. 21, 2010

A fantastic cookie - make them small, though - they're very rich! The sugar cookie will become my standard cut-out cookie - it's got wonderful flavor from the brown sugar and is perfectly soft.

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Banana Oat Muffins

Reviewed: Feb. 28, 2010

Nice, light muffin. I added about a tsp of cinnamon and they were good. Not the best ever, but a good simple muffin.

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Carrot Cupcakes with White Chocolate Cream Cheese Icing

Reviewed: Jun. 21, 2009

These were very tasty. Used a standard Wilton cream cheese frosting. The pineapple in the cupcakes is a nice touch.

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I also cut the sugar down by half, and used 1/4 c white and 1/4 c brown sugar. Used a blender to really puree the carrots with the butter and sugars, and the texture was perfectly smooth. Still very sweet, bordering on too sweet, but very good.

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Avocado Quick Bread

Reviewed: Apr. 21, 2009

Strange, but pretty good. No real avocado flavor or color, but a good quick bread. The loaves were a little flat/small, so not terribly pretty to look at (or give as a gift), but they tasted good. I used pistachios.

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Soft Oatmeal Cookies

Reviewed: Apr. 21, 2009

I pretty much followed the recipe and they were the best oatmeal cookies I've ever made. They looked underbaked when I took them out at around 10 mins, but set enough on the pan and were perfectly chewy (and still are next day). I used half whole wheat flour and added about 2 Tbsp flax seed, and did add raisins. All around terrific, soft, chewy oatmeal cookies. Will be my standard recipe for oatmeal raisin cookies.

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Whole Grain Waffles

Reviewed: Mar. 29, 2009

Great healthy breakfast -good flavor, but they never seem to turn out crisp enough. Nonetheless, they've become our standard waffles.

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Moist Chocolate Cake

Reviewed: Mar. 6, 2009

Pretty good cake, great frosting. Next time, I'll make it in a larger, rectangular pan so that the cake is less deep and has more frosting-to-cake than as directed. A nice, homey, not-fancy cake.

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Apple Crumb Pie

Reviewed: Jan. 26, 2008

We loved this. It's a little unclear whether the recipe intended you to use a cooked pie shell or uncooked crust, but I used the latter (a rolled, refrigerated crust) and it baked up pretty well, but was a little soft at the bottom. Overall, great taste and texture and perfect for someone that doesn't like too much crust.

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Crustless Cranberry Pie

Reviewed: Jan. 25, 2008

I did not use the walnuts and added orange zest. We made this at Christmas and it was a huge hit. Great tartness from the cranberries - if other fruit were used, it would probably be too sweet, but it was just right with the cranberries.

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Crunchy Peppermint Candy Ice Cream

Reviewed: Jan. 18, 2008

A great easy recipe - I love that nothing had to be heated and then cooled... We added a little peppermint extract to help boost the peppermint flavor and it turned out awesome.

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1 user found this review helpful

Chewy Granola Bars

Reviewed: Jan. 18, 2008

The texture was very good - very chewy, but stayed together, kind of like a soft oatmeal raisin cookie. I used a mixture of chocolate chips, raisins and butterscotch chips and next time will probably use mostly raisins or other dried fruit and a little bit of chocolate - these are very sweet even before chips are added.

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Cinnamon Chocolate Cake

Reviewed: Jan. 18, 2008

The texture of the cake and frosting are awesome - moist and exactly what I was looking for. I just thought it needed more chocolate flavor... A great cake, though, and it got great reviews from my friends.

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Baked Fried Eggplant

Reviewed: Sep. 19, 2007

This is a great eggplant dish. I used milk (about 1/3 cup) and pretty heavily seasoned my breadcrumbs with spices and cheese. I also pumped the oven up to 400 for the last 10 minutes or so. Super crispy and not mushy - even my 3 year olds ate it!

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Grandma's Gingersnaps

Reviewed: Sep. 6, 2007

An awesome cookie. I used butter. I used half whole-wheat flour and used half brown sugar. I added a pinch of cloves. The cookies were slightly crispy on the edges but very soft in the middle, while still not falling apart. A big hit with kids and adults.

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Heavenly White Cake

Reviewed: Jul. 10, 2007

Easy to make and very good flavor - using vanilla and almond extracts is great. I made no substitutions and baked it in 2 9-inch rounds. I gently folded the meringue into the batter (instead of beating as described) to maintain some lightness. I put caramel sauce b/w the layers and frosted with sweetened whipped cream. Will make again.

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Chewy Rolo Cookie Bars

Reviewed: Dec. 30, 2004

This recipe did not turn out at all! The bottom was over-crispy and the top was kind of mush, and they didn't look very nice. We ate two.

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Apple Orchard Punch

Reviewed: Dec. 30, 2004

I could not find frozen cranberry juice concentrate anywhere, so used grape instead. Turned out ok, but the grape flavor really overwhelmed all of the others and I think cranberry would have done so too. I was hoping for something more apple-y and fall-like.

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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 30, 2004

These were just ok. They were a little too crispy - maybe I made them too small. Nothing special, but a fine snack.

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Caramel Shortbread Squares

Reviewed: Dec. 30, 2004

We liked this a lot, but think the shortbread layer should have been crunchier - it was a bit soft for our taste. Otherwise, pretty good - definitely need to let them warm up to cut them...

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1 user found this review helpful

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