The cake itself was good, but I will cut the crunch layer in half if I make it again. I found it to be much too thick. I made a cream cheese frosting with vanilla, orange, and lemon extracts in it, and the flavors went together quite nicely.

Reviewed On: Nov. 23, 2009

I should note that I used my own crust recipe so this rating is strictly for the filling. Wow! Absolutely delicious! I made this at Thanksgiving, for those who are not big fans of pumpkin pie, and this was gone in a matter of minutes. It was expensive (I used canned pitted sour cherries, which were over $3.50 for each of the 3 jars I needed), but worth every penny when I tasted it.

Reviewed On: Feb. 26, 2009

This was pretty good as listed, but I like my cream of broccoli a bit saltier, thicker, and creamier. I made the following changes the second time and found it much more to my liking: 1) Toss about 2 teaspoons minced garlic with the onions and celery. 2) Instead of broth, use 3 cups water and 5 bouillon cubes, so it's saltier without being more watery. 3) Do not puree the soup. Instead, chop the broccoli, about half finely and half roughly. That way it cooks faster and has some texture without huge chunks. 4) Increase the roux from 3T/3T/2c to 6T/6T/3.5c.

Reviewed On: Feb. 16, 2009