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I made this for a dinner party last night - I added an additional apple, used a full teaspoon of cinnamon and added about 1/4 teaspoon freshly grated nutmeg. I served it chilled, but I did take it out of the refrigerator about 10 minutes before serving to let it warm up just a bit. My guests absolutely loved it - even my partner thought it was very good and she's not an apple pie fan. I will definitely be making this again. Thank you, Kathy!

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Cheese Blintzes

Reviewed: Apr. 6, 2005

I was tickled to see this recipe - my great-Aunt Erma (who always called them "blini") taught me to make these years ago. We don't serve them with the sour cream, but they are always a hit. A quick tip - the cinnamon-sugar can get a bit lumpy and tacky from the melted butter after a while. so start out with only half the butter and cinnamon-sugar in small bowls. When you are halfway done dipping the blini, toss the old tacky stuff and start dipping the other half with fresh melted butter and cinnamon-sugar.

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34 users found this review helpful

Fresh Broccoli Salad

Reviewed: Apr. 6, 2005

This is a great recipe and is almost identical to one I've been making for years. I only use 1/4 of the red onion, otherwise it is too strong for our taste; also, I use sunflower seeds and apple cider vinegar instead of almonds and white wine vinegar. For an absolutely awesome pasta salad, add (2) 9-oz. pkgs. of cheese-filled tortellini, cooked al dente, then well-drained and cooled. It makes a terrific picnic and potluck pasta salad and always gets rave reviews.

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258 users found this review helpful