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Excellent! I made some changes but they wouldn't drastically change the recipe. Half wheat/all purpose, half raisins/craisins, 1 c applesauce for butter and oil, 1 c splenda and 1/4 c brown sugar. No walnuts. 1 large carrot yields 1 c shredded. It was very dry so I had to add like 1/4 cup buttermilk at the end.

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Pumpkin Fritters

Reviewed: Oct. 1, 2009

Not bad! They're soft and plump like the description says. I think a bit of cinnamon would do well...or you could make them sugary.

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Hamburger Buns

Reviewed: Sep. 24, 2009

Amazing! You don't have to heat your milk/water/butter/sugar up very much to activate the yeast, although if you're worried about the freshness of your yeast be safe and proof according to directions. When it comes to kneading, you don't really have to work hard. Just knead it lightly until it is homogeneous, then press into a square, fold as you would a letter, then fold again the same way and flip it over, seam down. You can let it rise and do this again, but not necessary. I cut this in half and made 4 hoagie rolls with it. Brilliant!

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Cream of Fresh Tomato Soup

Reviewed: Sep. 21, 2009

This wasn't bad, but not enough flavor for me...

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Cream of Fresh Tomato Soup

Reviewed: Sep. 15, 2009

This wasn't bad, but not enough flavor for me... *update* after letting it sit for a bit, the flavors improved. I think more simmering and some basil help the soup stand out. I found you can sub 1 cup of broth for the milk for a healthier version.

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Pork Tenderloin with Apples

Reviewed: Sep. 13, 2009

Quite good! To prevent the loin from drying out I cooked it with a little wine and rosemary (sherry wine, as I didn't have riesling) and when it got to about 145F I covered in plastic wrap and let it rest in a dish near the oven vent which was on. It was perfectly tender, cooked, and moist. Also, the boyfriend loves applesauce with pork so I knew he'd like this but I went one step further and blended the sauce. Good applesauce to serve with meats.

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30-Minute Minestrone

Reviewed: Sep. 11, 2009

Good and simple. I left out the macaroni, added fresh parsley and tarragon.

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Indian Sweet Bread

Reviewed: Sep. 11, 2009

Ours didn't puff up quite like that, but we let them sit a little before frying them. We're going to keep trying until we get it right!

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Spicy Sweet Potato Soup

Reviewed: Sep. 10, 2009

This was absolutely amazing! Thank you!

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Banana Banana Bread

Reviewed: Sep. 8, 2009

Wow, great banana bread! I also made modifications; Sifted the dry ingredients together. Added 3/4 cup applesauce to augment the nanners (5 ripe mashed was only 1 1/2 cups for me). Added cinnamon and vanilla to the wet mixture. Separated egg yolks and whites, beat egg whites and folded in before stirring in dry mixture. The bread comes out somewhat dark but oh so good. I loved it, thanks!

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Sour Cream Apple Pie I

Reviewed: Sep. 2, 2009

Not bad. My boyfriend liked it, although he said "The filling looks like cat food." It didn't stop us too much :)

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Creamy Cream Cheese Frosting

Reviewed: Sep. 2, 2009

With changes this was great. Can't speak for the original recipe. I did 8oz nuefatchl cheese, 8oz fat free whipped topping, and the 1 3/4 cup confectioner's sugar. I also added about 1/2 tsp raspberry extract. It was fantastic! You need to refrigerate it just a bit, and keep the cake cold. I think a little bit of corn syrup might enhance the finish of the frosting.

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Cake Mixes from Scratch and Variations

Reviewed: Sep. 2, 2009

Amazing! I love how versatile and easy it is.

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Spritz Orange Crisps

Reviewed: Aug. 24, 2009

These were excellent! I used a mix of cake flour and all purpose, sifted together as directed. They came out great. Mine were done after 8 minutes...I did burn a batch but they're still good burnt! My plastic gun worked okay, just make sure to grease the plates. If you don't have a cookie press or gun roll them into 1" balls like for peanut butter cookies and press them down with a sugared glass or your hand. I chilled half the dough and they came out puffier than the non chilled cookies.

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Orange Pineapple Marmalade

Reviewed: Aug. 24, 2009

Very strong orange flavor! I think if I make this again I'll crush up all of the fruit more finely. I shaped my zest with a hole puncher which was a really cute effect. If you're jonesing to use pectin you can easily adapt this one; it already calls for about 4 cups of fruit. Add the blended oranges and lemon juice and pineapple, then apple juice. As it heats up in the pot gradually stir in pectin and when it reaches full boil stir in up to 1 cup splenda or up to 3 cups sugar. If using splenda boil for another 3 min, if not ladle and process in sanitized jars.

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Japanese Potsticker Dip

Reviewed: Aug. 23, 2009

I was hoping to find a recipe for the sauce I remember served at noodle houses during my time studying abroad in Tokyo. Thanks! This takes me back.

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Gingered Pears

Reviewed: Aug. 22, 2009

For this to be good you definitely have to watch the pears and type of pear you get. Mine turned out to be a 3 recipe but if you do it right, it could be a 4. First, the ripeness: don't let your pears get too mushy! Second, the sweetness: I used anjou pears (the most common grocery store variety) but the flavor didn't come through and it wasn't quite sweet enough.

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Banana Milk Drink

Reviewed: Aug. 22, 2009

Hmm, this was okay. Perhaps a more ripe banana would be better? It's basically a thicker, banana flavored milk. I guess if you grew up in tough times it'd be a treat. We were thinking that it'd be good to use with cereal instead of plain milk.

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Gramma's Apple Bread Pudding

Reviewed: Aug. 22, 2009

A very different dessert! I don't like food to be too sweet and this turned out just perfect in that regard. I think it could use another 1/2 cup of apples. My raisins got a good simmer in a little rum and water before getting tossed in. I've never made bread pudding before, so I'm not sure how it's supposed to turn out, but I'm pleased. It fit beautifully in a cake pan (9" across, 2" deep) and after reading up on bread puddings I placed that in a 9x13 pan full of water. It sets at about 45 min but the last few min are for browning which greatly improved the look of it (in my opinion).

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