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Everyone loved this cake when I baked for a birthday party this past weekend. Based on the reviews, I did use a different lemon curd recipe than the one linked to here. But I prepared the cake more or less exactly as called for in the recipe, minus the food coloring and possibly a little extra zest. I didn't find the cake especially complicated to prepare, and though it was kind of time consuming, that was only because I only had one cake round and had to bake off each layer one at a time. Thanks!

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Lemon Parmesan Spaghetti

Reviewed: Sep. 19, 2007

Very nice. Easy to prepare. We enjoyed the light taste (surprising given all the sour cream). I would make this again.

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All-Star Veggie Burger

Reviewed: Sep. 19, 2007

I found this kind of labor intensive given the result. If I make this again, I will probably use instant rice instead of cooking brown rice. Despite using extra firm tofu and the egg as recommended, most of the patties fell apart in the oil. It's possible I didn't squeeze enough of the water out of the tofu. I wonder if chilling the mixture for an hour or so before cooking might help. We enjoyed the flavor, so we may venture to try again with modifications.

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Sesame Noodles

Reviewed: Jul. 4, 2006

Pretty good. I used 5 TB of sugar instead of 6, but it was still a tad too sweet. Still, it made a nice side dish that my girlfriend and I both enjoyed.

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Different Chicken Cordon Bleu

Reviewed: Dec. 7, 2003

Simple and delicious. Thanks for sharing.

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Hearty Turkey Soup with Parsley Dumplings

Reviewed: Nov. 30, 2003

Good soup but a little bland. I used the Rosemary Roasted Turkey recipe to roast my turkey. I think this soup would work well as an appetizer, or possibly in combo with a sandwich.

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Apple Pie by Grandma Ople

Reviewed: Nov. 12, 2003

Fantastic. Made this two years ago for Thanksgiving and it's become a tradition. Thanks so much for sharing.

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Milk Tart

Reviewed: Nov. 10, 2003

I halved this recipe and it turned out very well, though I did have to boil my milk twice because I scorched it. The crust was a little difficult to work with, so I sprinkled some flour on it in the pie pan to make it easier to stretch. The crust didn't stay at the height of the pan, but that didn't matter because it ended up being the perfect height for the amount of custard the recipe made. In the future I will try adding some glazes or other flavors to the tart, but even without them it's still a tasty little dessert.

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