Maj Recipe Reviewed - Community

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This cake was really good! Instead of 1 cup oil I used 1/4 cup oil and 1/4 cup melted butter. I also reduced the sugar by a little over a 1/4 cup using a mix of brown and white sugar and I think I'll use even less next time. The middle of the cake didn't cut very smoothly but the rest held together fine. I baked it in a 9 inch round cast iron pan and so the cooking time was longer.

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Butter Bean Veggie Soup

Reviewed: Nov. 30, 2008

I've made this soup a few times- and passed on the recipe to others. It does take a little longer than 10 minutes to get the veggies and beans to a softer-than-al dente state. Also, while I've used one can of butterbean, one can of garbanzo, the butter bean makes an important "meaty" contribution to the soup and also thickens the broth. I had never used butter bean (aka large lima bean or gigante beans) before this, now I always keep some cans around. Great recipe!

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Curried Carrot Soup

Reviewed: Nov. 10, 2008

Great soup! I made it all last winter and have some simmering now! I serve it with yogurt or cultured Mexican sour cream. I recommend using a high quality curry to make it lively- I use Muchi Curry from Whole Food's spice line.

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Eastern North Carolina BBQ Sauce

Reviewed: Nov. 8, 2008

Great barbecue sauce! I poured this over freshly pulled pork I cooked in a slow-cooker to rave reviews.

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Pumpernickel Bread I

Reviewed: Nov. 8, 2008

I loved the rich flavor and great texture of this bread! I changed the recipe to be like my boyfriend's favorite bread at a fancy chain supermarket's bakery. I prepared the dough on the dough cycle of my bread machine (needed a little extra flour). At the end of the cylce I added about a cup of raisins and started the machine again to mix until the raisins were distributed. I then let the dough rise for one hour in a ball on a lightly greased 10 inch cast-iron frying pan. I baked the bread on the frying pan for 33 minutes at 375. It made a delicious bolle. Thanks for a keeper!

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