This is a very nice basic white cake (I made them as cupcakes, a double recipe makes almost 3 dozen!) I added an extra 1/2 C milk for the double recipe. As for the "cornbread taste" other reviewers complained of, I think this happens if you don't mix the milk well enough into the flour/butter mixture at the end. I mixed until the batter was totally smooth. Also, don't overbake. They will come out moist and wonderful! What a great alternative to boxed cake mix.

Reviewed On: Feb. 9, 2008

I used the recipe primarily for the onions and peppers (for another beef recipe), and they were tasty. But, they were very oily. I doubled the peppers and onions, and there was still too much oil. They have a slightly sweet flavor with the addition of the liquid smoke, so if you like that sort of thing, this recipe is for you!

Reviewed On: Feb. 3, 2008

I've learned several things after making 5 batches of the jelly over the past four days (two batches failed; don't use canned jalepenos and don't do a double batch)! After LOTS of trial and error, I am very happy with my finished product. Here are a few tips. 1. use 1/2 cup finely chooped fresh jalepenos with the seeds from 2 (or more!)of the peppers 2. use 1 cup bell pepper and process both peppers in a food processor (I didn't drain mine) 3. add about 1 T crushed red pepper and 5-8 shakes of cayenne pepper while you are cooking the jelly (it doesn't make it too hot, just gives it a nice kick) 4. Don't alter the sugar/vinegar amounts or you may end up with botulism (or just ungelled jelly!) I used 1 1/2 packages of sure jell with my jelly. I don't usually like hot food, but I love the jelly on wheat thins with cream cheese. My husband thought this sounded AWFUL, but is now a devotee! I am giving it as a gift with another jelly along with recipes (look on this site for some pepper jelly recipe ideas). Good luck!

Reviewed On: Dec. 19, 2007