LIMOBARBIE Recipe Reviewed - Community

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I cut the the recipe by 1/3 (scaled it to 24 servings) and used 1/2 cup of oil (instead of 1 cup)and 3 cups of pumpkin instead of 2. I baked it 55 minutes and it was perfectly baked. I used a silicone loaf pan and it fell right out of the pan--no sticking--I use silicone bakeware exclusively by the way. Anyway, the pumpkin bread was very good, we all loved it. It wasn't as sweet as I thought it would be, but that's OK, it was still delicious and I will make this over and over again. Next time I am going to add an extra teaspoon of Cinnamon and a tsp of ginger. I'll let you know how it comes out!

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Easy Clotted Cream

Reviewed: Oct. 19, 2008

If there was a no star option I would have used it, this is a terrible recipe. It's not even close the to clotted cream I've had at so many high teas overseas where the real thing is as common as butter here! Make it REAL thing or buy it. Which I have done and it's authentic as can be!

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Hearty German Potato Salad

Reviewed: May 20, 2008

Didn't like the hot dogs in this. Sorry!

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Old Fashioned Molasses Taffy

Reviewed: Apr. 24, 2008

You had problems with it because you have to butter your hands and pull it until you work enough air through it to make it set up. All Taffy is like this, it has to be pulled for 15-20 minutes until it turns from dark brown to light golden and then it is cut into chunks and wrapped in wax paper.

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7 users found this review helpful

Golden Rum Cake

Reviewed: Apr. 24, 2008

It makes an excellent cake as written but it will stick to the pan if you don't use a nonstick pan that has been sprayed with Pam or a silicone pan. Pour the glaze over the cake right after it comes out of the oven and it soaks right in and then invert onto cake dish. I used 151 rum in the glaze and it had a ton of residual alcohol left so use 80 proof or your guests will be smashed in 2 slices.

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3 users found this review helpful

Dishpan Cookies II

Reviewed: Oct. 1, 2007

This is the same recipe my grandma used, it was word for word what was in her book in her handwriting. She said they were called dishpancookies because the recipe makes so many cookies that you have to mix it in a dishpan. This cookie is crisp if you cook it longer, hers were always dry and crisp--I don't like chewy underbaked cookies so these are perfect. I use butter and butterscotch chips when I make them--the best!

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3 users found this review helpful

Chemical Apple Pie (No Apple Apple Pie)

Reviewed: Mar. 5, 2007

This recipe was popular in the 20s,30s and 40s because apples were hard to come by and expensive. It's a great recipe and you would never know that the pie has no apples!

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30 users found this review helpful

BLT Dip

Reviewed: Feb. 16, 2007

When I made this, I used a 6oz can of tomato paste instead of the chopped tomato. It gave it a richer tomato flavor and kept it from being runny. I used pork rinds to dip it up and it was really good!!

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2 users found this review helpful

Ginger Snap Cookies

Reviewed: Dec. 15, 2005

A good cookie, but I like the snap of a crunchier cookie. 2 things for this recipe--first, go to the oriental food section of the grocery store and you can buy the TyLing brand crystalized ginger for $1.99 for 3 OUNCES which is about 1/6th the price of what they sell in the spice aisle. Second, for a real spicy sweet bite, I added a TBS of cayenne pepper to the recipe--and everyone went crazy for them!

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42 users found this review helpful

Coconut Crust

Reviewed: Jan. 8, 2005

Used this as a crust for low carb chocolate mousse--AWESOME! I toasted it in the oven until it was golden brown all over and it was really good. I used unsweetened coconut and made no changes to the recipe.

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8 users found this review helpful