This is the classic recipe for meringue cups. I tried piping the meringues using a plastic bag with the corner cut off, but if you don't want a mess, don't try this at home! Judy's method of shaping the cups with a spoon is perfect. The meringue mixture easily holds up to being pushed around and is very easily shaped into cups. A couple of minor changes: next time I will make smaller cups and will make the whipped cream less sweet. Thanks for a great recipe.

Reviewed On: Dec. 21, 2007

Delicious! I was happy to find this recipe after enjoying deep -fried yams with an Indian restaurant meal. I doubled the spices (not the salt), used broccoli and cauliflower because that's what I had on hand, and these were excellent. Easy, too! Thanks for a great recipe!

Reviewed On: Aug. 7, 2007

Absolutely scrumptious. I've been looking for a superb cornbread recipe for years, and here it is! I wanted plain, non-Mexican style cornbread though, so simply omitted the cheeses and peppers ( this meant I needed to increase the salt from 1/4 tsp to 1 tsp to replace what would have been supplied in the cheeses and peppers, and it was perfect). Also decreased the sugar to 3/4 cup ( my personal taste) and baked it in 9 inch square pan. Thanks, Judy, for a GREAT recipe.

Reviewed On: Apr. 20, 2007