An easy to prepare, classic coffee cake. I followed the batter recipe, but added 1/2 cup of sour cream to increase the moistness. I doubled the topping recipe to add to the yummy factor. Overall, this was a moist, rich-tasting coffee cake that keeps excellently. We all loved it! I recommend it to everyone! This recipe is going into my files as a keeper!

Reviewed On: Aug. 16, 2008

This is a most incredible salad! I used half red cherry tomatoes and half yellow teardrop cherry tomatoes (they are sweeter than the red ones). This combination added wonderful color and another layer of natural tomato sweetness. I substituted Splenda for the sugar with no change in the flavor. I also doubled the green onions, I love the contrast in flavor they provide. I followed the recipe the first time and added the pine nuts as directed. Now, to make sure the pine nuts retain their toasted crunch, I add them just before serving. This salad also tastes better the second day after overnight marination, IF you have any leftover! Everyone that has tried this salad absolutely loves it!

Reviewed On: Mar. 30, 2008

This bread has a good overall taste; the herbs being the first thing tasted with the cheese as the undertone. I can see where it might have too much of an herb flavor for some people, though. The crust is just "OK", but it has a fairly fine crumb, considering it was made in a bread machine. I think this bread shows off its flavors better when toasted and it makes a tasty sandwich fare. I believe if you removed the dough once kneaded and mixed from your bread machine, then finished it by hand, (try it in a dinner roll form, perhaps), it would be improved. I think it has good potential!

Reviewed On: Mar. 30, 2008