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BIRCHHILLFARMS
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Recipe Reviews 6 reviews
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Baked Eggplant Parmesan
Good basic recipe. Only changes I made was to use homemade gravy (sauce) as my italian Mom did:) Also, we slice eggplant thin, place on brown paper bags or paper towels and sprinkle salt on them for about two hours or more to get rid of excess water. We dip the eggplant in flour first, then an egg/milk mixture, then breadcrumbs.

9 users found this review helpful
Reviewed On: Sep. 15, 2011
Kentucky Butter Cake
I've made this cake for over 35 years, since my Mom gave me a cookbook with the recipe in it. My grown kid's have passed on the recipe to their families. It will stay moist for a week, if you are lucky enough to keep it that long. Never happenend at my house:) I gave it 4 stars, because the original sauce recipe calls for 2 tsps of Rum Flavoring. The vanilla is optional. Also, I have made it substituting half the liquid with 1/2cup sour cream and 1/2 cup milk.

1 user found this review helpful
Reviewed On: Jan. 1, 2011
Patty's Mashed Turnips
I grew up with similar recipe for holidays. I think the only reason we usually don't make them throughout the year is because those rutabagas are hard to cut and peel;) We add a bit of brown sugar and sometimes use sour cream in lieu of milk/cream. We mix the leftover turnips with leftover mashed which makes for a great taste sensation.

0 users found this review helpful
Reviewed On: Dec. 12, 2010
 
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