This is a great angel food cake. I think the combination of confectioners' sugar and almond extract make it unique. I doubled the amount of cinnamon in the glaze to cut down on the sweetness that others commented about. Next time I will increase the glaze by 1/2...I would have liked it to cover more of the cake.

Reviewed On: Sep. 29, 2008

This turned out to be a great soup, after making some changes/additions. I was short on time so I cooked the barley separately (quick cooking) and added it right before serving. I used between 1/2 and 3/4 cup uncooked. I didn't use any water, just 2 cans of chicken broth. I added about 1 tsp. basil (the frozen from Trader Joes is better than dried), 4 or 5 shakes of chili powder and salt and pepper to taste. In addition, I used 1/2 small can of tomato paste. I wanted a thick, not broth based soup, so I pureed about 3/4 of the soup, just leaving some tomato and onion chunks. Before serving, a added about 1/2 bag of frozen, chopped spinach.

Reviewed On: Jan. 18, 2008

I'm not sure what everyone was talking about....I needed at least 6 Tbsb. of fresh lemon juice to get this to spreading consistency. Also, it was still too sweet with this extra juice. I think I'll look for something with less butter and more lemon flavor.

Reviewed On: Dec. 10, 2007