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It was ok, but I had a couple of problems with it. I added the active dry yeast to the flour, as stated in the recipe & it didn't soften or dissolve, so that the resulting bread tastes somewhat yeasty and didn't rise very well. Maybe instant yeast is in order. Also, 6 cups of flour was WAY too much. After 5c, I had a sticky dough, not a stiff batter. I ended up adding the extra cup, and kneaded in about 1/2 of it. The resulting bread, while tasting good, was not at all like an English Muffin. If I try it again, I'll definitely stop after 4 cups of flour and see if the results are closer to the real thing.

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Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 20, 2010

This is almost exactly the recipe my mom passed on to me. The only difference...garnish with a maraschino cherry sliver then and bake at 300 for 20 minutes. It's really important to use room temperature butter and to whip them until the batter is icing consistency! It feels like it takes forever for the dough to whip light and fluffy, but it eventually does, and then they really do melt in your mouth. I use the small pampered chef cookie scoop and can get 3 doz out of a recipe as long as I whip it long enough.

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Turtle Cheesecake

Reviewed: Mar. 15, 2010

This was super yummy! (I was too lazy to unwrap the caramels and had a jar of caramel ice cream topping that I used instead.)

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Homemade Flour Tortillas

Reviewed: Mar. 15, 2010

I made sure that the water was as hot as the tap could get it & used margarine instead of lard (because I didn't have any on hand) I threw it all in my bread machine to do the kneading for me, and they turned out great!!! I also divided into 12 instead of 24 to make larger tortillas. Needed lots of flour to roll, but definitely better than the store-bought variety.

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Chocolate Ganache

Reviewed: May 12, 2009

So good and so easy! I used semi-sweet bakers chocolate, because I couldn't find bittersweet and I added a splash of vanilla instead of rum. I made it to ice a dressed-up wacky cake (in a fluted tube pan, with diced dried apricots and chocolate bits) as the cake came out of the oven. I let the ganache cool while the cake was cooling & then spooned it on the cake while it was still on the cooling rack, with a plate under it, then transferred it to a serving platter. My only mistake was to put the cake in the fridge, as the ganache lost its' shine. Tasted heavenly!

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Wacky Cake VIII

Reviewed: May 12, 2009

This cake is by far the BEST plain-old chocolate cake ever! It is moist & dense & even better when aged a day or 2. Easy to dress up with a handful of chocolate chips or dried fruit, and bake in a fluted pan. I usually make with white vinegar instead of cider.

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Spicy Tomato and Lentil Soup

Reviewed: Feb. 3, 2009

I didn't have the peppers so I used about 1/2t of red pepper flakes & it was rather nippy. My husband & I really enjoyed it, but it was a bit too hot for the kids. I used plain yogurt instead of sour cream, as that is what I had on hand. I also added a bit more water than the recipe called for as I found it somewhat thicker than I would have liked it. I might add a second can of tomatoes and use broth instead of water next time as well.

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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Jan. 28, 2009

My family loves this. I use spicy sausage & skip the hot pepper flakes. Also, I use a can of evaporated 2% milk instead of the cream, as I always have some on hand.

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