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Dark Rye Bread

Reviewed: Feb. 16, 2010

An excellent tasting, easy to make bread.

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I also enlarged this recipe to an 18 serving size. Used hazelnuts and pecans and graham crackers and gingersnaps for the base. The base had a nice taste and added to the uniqueness of the recipe. I was disappointed in the cheese cake even though I added extra spices. I froze my cake for a week and found that it tasted better the second day.

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Pumpkin Pie Squares

Reviewed: Oct. 20, 2009

I doubled this recipe, both the base and the filling and used soy milk, added more spices. Loved the base as I substituted some almond flour for the regular flour and a tad of vanilla. Put it in a 9 x 13 pan and had to bake it for 70 minutes. Quick and easy to make.

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Caribbean Zucchini Bread

Reviewed: Oct. 13, 2009

An excellent loaf. I cut down on the sugar and used pecans & walnuts. Very tasty and moist. Had to bake my loaves for 70 minutes.

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Pumpkin Cream Cheese Muffins

Reviewed: Jul. 21, 2009

What a marvelous muffin. I have had so many compliments on these muffins. Thanks for the wonderful recipe.

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Cornflake Waffles with Honey Sauce

Reviewed: Jun. 21, 2009

Very good waffles. Added vanilla, sour cream and more milk as I found the batter quite thick. The sauce was a tad sweet for me but was great to put this warm sauce and whipped cream on these wonderful waffles.

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Cinnamon Rolls II

Reviewed: Mar. 28, 2009

These are great. I spread butter and brown sugar on the bottom of the pan as well as using in the buns. Never heard of using white sugar so brown it was as well as some Roger's Golden Syrup drizzled over the dough and the bottom of the pan. Makes them wonderfully gooey. No icing and no raisin either, just personal preference. Will definitely make these again.

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