WOW! I've always been afraid to make Lemon Curd, because of some bad egg-based fillings I've had in the past that tasted eww-so-eggy. After making some gingerbread, I decided to go ahead and try this easy looking recipe to top it. EASY, yes! YUMMY, yes!!! EGGY, NOOOO! My curd took about 4 minutes to coat the back of a spoon, and I used bottled lemon juice. I also did not have lemon zest, but it was plenty lemony enough without it for me. I served it warm over the gingerbread. Absolutely delicious! After the curd cools and sets overnight, I just may have to make a tart or two...or fill cupcakes...or prepare a pie crust! :-)

Reviewed On: Oct. 12, 2009

We LOVE this ice cream!! We leave out the nuts and marshmallows for a nice chocolate base. Mmmm! And, I use 2 cups half and half and 1 cup whole milk... turns out great and a little healthier. ;-) If you leave the ice cream as soft-serve stage, I think it tastes like a Wendy's frosty. If you transfer from machine to freezer for a hard ice cream stage, I think it tastes like a fudgsicle. The only ice cream we make! 5+++stars!!

Reviewed On: Jul. 15, 2009

This cake was nice and moist and lightly spiced. I substituted canola oil for the shortening, as I usually do in most recipes, and omitted the walnuts. I also ended up frosting with vanilla frosting - I think it'd be better with a cinnamon cream cheese frosting! :-) I had to bake longer than 40 minutes... I might try baking at a higher temp instead next time. OVerall, a good applesauce cake recipe!

Reviewed On: Feb. 18, 2009