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I just made a batch today and we all (hubby and 2 kids) liked it. Unfortunately I couldn't get all the lumps out of the mixture (used a double boiler, we don't have a microwave oven) and the resulting fudge was slightly lumpy. It was still yummy though! I'll do up a double batch soon, perhaps with some fruit extract added, to give away to neighbours and relatives as Christmas presents. We've run out of gift ideas over the years and prefer to give them some wholesome (or as good as it gets), homemade foodstuff to bless their households. Thank you for this recipe! I know I could never make fudge the old fashioned way and this is As Good As It Can Get d:)

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Buche de Noel

Reviewed: Dec. 19, 2006

Initially I didn't believe that you could make a cake without flour, but according to the Cooks' Encyclopedia, it's all about the power of eggs. Now all I can say is, you've gotta try it to believe it! The cake was entirely melt-in-the-mouth. Only thing is, as DH said, beware the cholesterol... I greased and floured my greaseproof paper before pouring the batter in, and had minimal issues with tearing the paper off later. Also turned out the cake onto a piece of greaseproof paper dusted with icing sugar and rolled it up, worked fine. And used a Whip Topping from my local bakery supplier for the frosting. Can't wait till Xmas Eve to present it to my relatives!

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Ninety Minute Cinnamon Rolls

Reviewed: Dec. 17, 2006

I love this recicpe, fast, easy (I used my bread machine to do the dough) and versatile. We also use this dough to make savoury rolls - fillings of sauteed mushroom, onions, carrots, cheddar / mozarella cheese, bacon, ham.. the possibilities are almost endless. And of course, don't forget to spread butter generously before you throw on the fillings. I usually do a double batch, one is all cinnamon rolls and the other savoury rolls.

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Irish Cream Chocolate Cheesecake

Reviewed: Dec. 30, 2005

IME most important thing to do to prevent cracks in my cheesecakes is to GREASE AND FLOUR my cake pans. this is becos cheesecake will tend to shrink and hold together as it bakes, so if you don't grease and flour, the cake will stick to the sides. the surface tension will be too much so it cracks in the middle. a water bath will further reduce the likelihood of the cracking, but the greasing and flouring is the deciding factor. hope this helps.

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55 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Sep. 29, 2003

My family loved this because it wasn't too sweet and too rich (unlike a lot we've eaten) and most of all, they were shocked that I (beginner in baking) could come up with something which tasted like it was bought from the store. I usually halve the filling. Thank you ever so much Chantel, this is the only recipe I'll ever use for cheesecake.

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