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I wanted to make hot cross buns for Easter, but I am not a fan of the traditional currants and spices. I enjoyed this recipe and made the following changes to suit my tastes: (they came out very good and I got compliments on them at a pre-Easter party) I substituted 3/4 cups dried blueberries for the currants and 1 tsp lemon zest for the cinnamon. For the glaze, I added a drop or two of lemon extract to the other ingredients. These changes made the buns have a nice spring flavor - if you are willing to break with the traditional.

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Evelyn's Cornflake Cookies

Reviewed: Dec. 3, 2007

A friend's mom had made these cookies years ago and I really liked them. Although there are amny variations of this recipe, I like this one the best. I am a fan of the almond flavor and the cream cheese. Plus these look very pretty for the holidays.

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Chocolate Chip Cheese Ball

Reviewed: Dec. 11, 2002

This has become a holiday tradition in my house. People are pleasantly surprised by this sweet cheese ball. My favorite is to serve it with chocolate graham crackers.

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Coconut Poke Cake

Reviewed: Dec. 7, 2002

This is one of my favorite coconut cake recipes. My only suggestion is that you only put half of the condensed milk mixture on the cake. All of it is just too much.

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Luscious Spinach Artichoke Dip

Reviewed: Dec. 7, 2002

I made this recipe twice this holiday season - it was great. I added a little more cream cheese (4 oz total) and about 2/3 of the package of frozen spinach. The dip was great topped with Monterey Jack cheese.

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Chewy Sugar Cookies

Reviewed: Oct. 3, 2001

Even though this recipe calls for baking powder, I use baking soda. I have tried it with the powder and the cookies come out hard and crumbly. With the soda they come out thin, but soft and chewy. Do not try to roll these cookies out, they are meant to be shaped or dropped. It is also best to chill the dough for several hours to make it easier to work with. Sustituting butter in this recipe definitely adds a nice flavor.

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