I'll give it four stars for basic ratio--but I shook it up, and my jam was delicious. To make a small batch (1 used and washed out Robertsons jar), I used a pound of strawberries chopped coarsely, 1/2 cup of sugar, and 2 Tbs lemon juice. After the strawberries had softened up a bit in the rolling boil, I mashed them up. My jam is not translucent, but it is pulpy and absolutely delicious. Try it with some (toasted) English toasting bread and butter, or with the toast and a dollop of cream.

Reviewed On: Aug. 14, 2009

Great recipe--the cooking manner. I will certainly play with the ingredients more next time. This has incredible potential! The chicken turned out well--crispy and juicy, though I did err in that we waited more almost an hour after I took it out of the oven to eat it. I had rewarm it. I wonder whether that was the reason it lost its juice. Another thing: You've got to put something under the roasting rack that will catch the oil--chopped potatoes or something--because the fat will burn and cause your whole house to go smoky. Also, be sure to keep the chicken moderately away from the broiler burners--put it on the middle rack--I turned on the broiler setting later that night and it started sparking because of the fat that had splattered EVERYWHERE, covering the burners and the entire oven. Lucky we have a self-clean feature.

Reviewed On: Aug. 9, 2009

I've made these cookies three times this year, and plan to bake several more in the next few days. I've discovered that for the cookies to be chewy and have the beautiful cracks, you must use margerine--not butter. In my last batch, I increased the amount of butters, and they became a bit too cake-like. I also increased the amounts of cinnamon and cloves--for that spicy taste. Delicious! Thanks for the recipe

Reviewed On: Dec. 22, 2008