I have made these ever since my grandmother in law from Haddington Scotland taught me how. Only difference in recipe is, I use 1/2 original and 1/2 hot sausage.

Reviewed On: Aug. 7, 2008

This is a fantastic recipe. I have made it for years with these changes. 2 tbsp. butter 1 lb. sliced fresh mushrooms 1/2 c. dry white wine 2 tbsp. chopped parsley 1/2 c. chicken stock 8 slices thinly sliced ham, cut in strips 2 c. whipping cream 1 lb. spinach fettuccine 1/2 c. Parmesan cheese Heat butter, saute mushrooms until soft. Add wine and parsley and simmer until all liquid has evaporated. Add chicken stock and bring to a boil, allow to reduce until slightly thickened. Add cream and ham, boil until reduced to half original amount. Add sauce to cooked pasta and toss. Add cheese and toss again. Salt and pepper to taste.

Reviewed On: Jun. 1, 2008

PLEASE, SOMEONE TELL ME WHAT I DID WRONG!! I made the cake exactly as the recipe states, put in 2 9" round pans. It boiled over the sides, which isn't so bad, but when I took it out of the oven the middle of both cakes where sunken in. I am sure it is baking error, but not sure what it could be. Otherwise, the cake tasted great!!

Reviewed On: Nov. 18, 2007