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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.

Fluffy Lemon Pudding Cake

Reviewed: Jul. 5, 2009
This is one of my favorite things. Easy, delicate and has a good lemon flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.

Easy Batter Fruit Cobbler

Reviewed: Jul. 5, 2009
I made this with 2 heaping cups of nectarines and baked it in a 7" square Corning Ware casserole for 55 minutes. Yummy! It had a very dense, chewy, interestingly delicious "doughy" bottom and center. However, I could see why someone described it as "soggy". My husband exclaimed "Wow, what a great tasting dough!" The top edges had a crisp, buttery crunch. There is something almost strangely addicting about it. This would have more crisp top if baked in a larger, flatter dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.

2-Step Inside-Out Chicken Pot Pie

Reviewed: May 15, 2009
5 Stars for such a quick way to serve a nutritious home cooked meal in 20 minutes. Use whatever vegetables you like. Thanks for the comfort food idea.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.

Ciabatta Bread

Reviewed: May 14, 2009
I have baked about one to five loaves of bread a week for 40 years. This is a great loaf of bread. For those who had trouble with the dough being too runny, these suggestions: Use only bread flour as called for in the recipe; AP flour does not absorb as much water. Secondly, measuring flour for bread differs from measuring for cake or cookies (sifted or stirred & fluffed) because bread bakers "feel" the dough while they knead in the flour. Air humidity can also affect the moisture. Just lightly scoop the flour, but if the dough is truly runny, add flour a tablespoon at a time after the first five minutes of kneading until it no longer runny but is still quite wet. Keep in mindd the this bread is meant to spread out into a fairly flat loaf. It's other name is "Italian Slipper Bread." Making bread is a sight & feel process, even in the bread machine.
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The reviewer gave this recipe 2 stars. This recipe averages a 3.33 star rating.

One - Two - Three - Four Cake I

Reviewed: Mar. 16, 2009
Might want to rename this "Yogurt" cake. Batter is very stiff and cake is dense. This is not a 1,2,3,4 Cake, so named because they contain: 1 cup of milk & butter, 2 cups sugar, 3 cups cake flour, and 4 eggs. From there, variations may add 1/2 to 1 tsp salt, 2 to 4 tsp. baking powder, 1 to 2 tsp. vanilla, and may separate the whites or not depending upon the lightness desired. Some recipes substitute all-purpose flour, making them more coarsely textured than the real thing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.

Hot and Sweet Dipping Sauce

Reviewed: Jan. 4, 2009
Fantastic sauce for eggrolls or wontons. It is meant to be on the thin side to gently flavor, not coat, items. Just like the good oriental restaurant versions.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.

Double Tomato Bruschetta

Reviewed: Dec. 28, 2008
Very nice, flavorful bruschetta. I prefer the bread cut slightly thinner, about 1/2".
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.

Alyson's Broccoli Salad

Reviewed: Dec. 12, 2008
I have made this for years with these proportions. If you don't have wine vinegar, use cider vinegar and reduce the amount to 2 Tablespoons. Many recipes use a larger amount of sugar...I have tasted them and, in my opinion, they are overly sweet and inappropriate for a salad. This is one of the best salads ever.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.

Marcia's Company Casserole

Reviewed: Nov. 25, 2008
This recipe was given to me by one of my professors in 1967. She had prepared it for an informal dinner for a few students at her home and we all loved it. She called it Thora's Hamburger. HOWEVER, she made the following additions: Add 1 tsp. oregano, 1/2 tsp. basil or 1/4 tsp. thyme, and a 4 oz. can of mushrooms to the tomato sauce. It makes all the difference. 3 stars as is, but 5 stars for an easy & tasty comfort food dinner. Omit the butter/margarine if you like. Use oil or pan spray.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.

Banana Banana Bread

Reviewed: Oct. 25, 2008
I made this recipe exactly as written. As it did for two other commenters, my loaf was very dark for about an inch in on the bottom and edges; I would not have served it to company. Taste was okay, perhaps a bit sweet. My oven is 'right on' and I make many breads and cakes. I think the overbrowning might have been due to a high sugar content of very ripe bananas. I will try again because of all the reviews, but I'll bake on the low side of 350 degrees next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.

Best Basic Sweet Bread

Reviewed: Oct. 19, 2008
Yeast hint: If microwave the milk, be aware that the temperature may continue to rise 5 to 10 degrees F after you take it out. Let your milk sit for 5 minutes and after nuking and use a thermometer to make sure it is not over 105 to 110 degrees Farenheit when you add the yeast or you may kill it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.

Banana Crumb Muffins

Reviewed: Oct. 19, 2008
I will come back and re-rate this after I've made the recipe as written, since I goofed and added the 1/3 c. of brown sugar (from the topping) to the banana mixture. Sooo, they were a tiny bit too sweet, but still excellant and moist. They were the first item to go on the church snack table this morning and people said "yummy" and "moist". Be sure to read the directions through, unlike me, and mark where the topping ingredients begin.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.

Tiramisu Layer Cake

Reviewed: Sep. 19, 2008
I dissolved the coffee in 2 Tbsp. hot water before mixing into the batter. The white layers create a beautiful contrast with very dark streaks of coffee on their tops, so I would stick to two white layers and only one coffee layer to keep the deep contrast. I like tiramisu, but I like that this recipe is a unique cake instead, so I stayed with the recipe amounts instead of making the layers overly moist. I followed another cook's idea and used a spay bottle. This recipe is a fantastic concept, but do use a homemade white cake if you have it in you. Even the strong flavor of coffee did not cover up the artificial taste and "lightness" of the cake mix.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.

Pastry Cream

Reviewed: Jul. 4, 2008
This is the classic 6 yolk Creme Patissiere. It is rich, smooth and perfectly thick for filling eclairs. I consider it too thick for a stand alone pudding (even though we gobbled up leftovers). It would be nice in a tart or pie, topped with glazed fruit. I think the 1/2 cup of sugar is perfect. Although I will definately make this again, I plan to also try some lighter versions using fewer yolks and cornstarch and hope they hold up as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.

World's Best Lasagna

Reviewed: Jun. 8, 2008
Five stars is with the comment that "1 Tablespoon" salt is extremely salty. This is virtually the same as my favorite LA Times recipe from the 80's, which uses 1 1/2 teaspoons of salt and 1 1/2 teaspoons of sugar. I even cut the salt to 1 tsp. after making it once. With that change, it is the best I have tasted.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.

Meatball Sandwich

Reviewed: Apr. 25, 2008
These meatballs have a soft texture that complements a sandwich because they flatten slightly and hold together when you bite into it, making the 12 large meatball size fine. I used fine fresh breadcrumbs from two slices of stale firm bread. I made the mistake of using a packaged soft hoagie roll which became soggy...next time I'll use a good crunchy roll if not the bagette. The final flavor is largely influenced by whatever sauce you choose, but this is a nice complete method for a hearty sandwich.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.

Walnut Raisin Scones

Reviewed: Apr. 24, 2008
This recipe is a treasure...the very best of a culinary standard. Light, just rich enough. My husband repeated complements all through eating three of them and said, "Don't lose this recipe!" I mixed the dry ingredients last night so I could finish quickly this morning. I served them with strawberries, creme fraiche and jam. Easy to halve recipe. I knead about 6 folds on a floured dinner plate, then pat out a 6" circle (half recipe)and cut into 6 wedges. No mess.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.

Roast Sticky Chicken-Rotisserie Style

Reviewed: Apr. 15, 2008
I followed the recipe except for using 5 lb. birds. Quite salty...I would use 1 tsp. coarse salt per bird next time, or half that amount of table salt. In 5 hours they reached 180F. degrees at the inner thigh. The breasts were dry and mealy and the skin was tough. Next time I will cook only to the USDA/FSIS recommended interior temperature of 165 degrees.(http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp) My onions must have been too large, and completely filled the cavities. I think they slowed the interior cooking, otherwise these might have been done in 4 to 4 1/2 hours and the breasts wouldn't have overcooked. That said, this is worth another try with changes. Nice savory dry rub, not hot at all as I had expected.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.94 star rating.

Four Egg Yellow Cake

Reviewed: Apr. 1, 2007
With 1/2 butter, the flavor was nice, but it came out dense & tough compared to the many cakes I make. The edges set and baked before the center rose, possibly due to the high proportion of liquid, causing a center hump. I would give this a "1", but I did change 1/2 of the fat to butter, so I am giving 100% shortening the benefit of the doubt.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.

Dill Pickle Appetizers

Reviewed: Jul. 18, 2006
I used an unsliced loaf of bread (homemade)and sliced lengthwise. I lined pickles along the long edge, rolled, and wrapped tightly in plastic wrap. Slice into 1/2" or so slices. Beautiful & tasty. The onion is very subtle. Lightly rolling the bread with a rolling pin (not squashing) makes it roll without cracking.
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4 users found this review helpful

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