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Definitely a keeper. Not too sweet and not bland at all, which is what I thought it'd come out to. Took another user's suggestion and used 3/4C light brown sugar and 1/2C splenda instead, came out just as tasty and felt a little less guilty. =)

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Darlene

	Cooking Level: Expert Home Town: New York, New York, USA Living In: Astoria, New York, USA
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Pumpkin Bundt Cake

Reviewed: Oct. 27, 2007

Very good,very easy. I made a mistake and accidently purchased Spice Cake mix and didn't have time to go out and buy the yellow mix, soooo I used Spice and it turned out delecious. I then used an orange glaze to make it look more festive since it was for a birthday cake and everyone loved it. So then my mistake turned out a brand new flavored cake, will try it again with the yellow mix to see the difference.

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mj

	Cooking Level: Intermediate Home Town: Astoria, New York, USA Living In: Charlotte, North Carolina, USA
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Chicken Piccata III

Reviewed: Oct. 22, 2007

Very good, very easy, presents on a plate beautifully. This is a good company dish since it looks like it takes forever to prepare. I added lots more mushrooms, a whole can of chicken broth, and then added some lemon zest along with the juice for that extra zip. Serve it over a whole wheat spaghetti and there you have a delecious meal. I've made this dish lots of times.

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mj

	Cooking Level: Intermediate Home Town: Astoria, New York, USA Living In: Charlotte, North Carolina, USA
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Cold Macaroni and Tuna Salad

Reviewed: Aug. 7, 2007

Here's what I did. Didn't have peas on hand so I added a can of chick peas, 1/2 teasp. of cumin and a handful of fresh parsley. Didn't add the hard boiled eggs, made them on the side, (deviled eggs) It was a nice cool and delicious dinner, had some sliced fresh tomato's on the side too. Very good.

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mj

	Cooking Level: Intermediate Home Town: Astoria, New York, USA Living In: Charlotte, North Carolina, USA
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Lemon Cream Cupcakes

Reviewed: Jul. 1, 2007

Very good cupcakes. I used only 1 1/2 cups sugar since I don't like a very sweet cake, and addes 1/2 teasp. of lemon extract to the batter too. This gave it a nice little zip. Will make again, they also freeze well, frost after you defrost them.

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6 users found this review helpful

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mj

	Cooking Level: Intermediate Home Town: Astoria, New York, USA Living In: Charlotte, North Carolina, USA
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Blueberry Sour Cream Pound Cake

Reviewed: Jun. 29, 2007

This was excellent pound cake, and my family loves pound cake. The changes I made were a little less sugar just used 2/1/2 cups, and I didn't have the butter falvoring so I used a little extra vanilla and a little extra almond. I also floured the blue berries before adding them so they just wouldn't sink to the bottom of the pan. Great cake, will do again.

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20 users found this review helpful

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mj

	Cooking Level: Intermediate Home Town: Astoria, New York, USA Living In: Charlotte, North Carolina, USA
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Coquito

Reviewed: Nov. 28, 2006

I typically don't like Coquito but made this recipe for my husband- I loved it! My pan did scorch however (much to my surprise)... but I don't have a double boiler. Oh well- yummy yummy!

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Vietna-Rican

	Cooking Level: Intermediate Home Town: Astoria, New York, USA Living In: Fair Lawn, New Jersey, USA
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Eggplant Sandwiches

Reviewed: Sep. 2, 2006

I have been making this all summer long, and I don't even like Egg Plant but this is delecious. The garlic and the mayo is a wonderful combination and lots of blue or feta cheese make this so delecious on a nice crispy Italian bread.

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mj

	Cooking Level: Intermediate Home Town: Astoria, New York, USA Living In: Charlotte, North Carolina, USA
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Lentil and Sausage Soup

Reviewed: Sep. 2, 2006

Have made this many times, I use more sausage, mix up sweet with the hot, it's excellent have passed it on to my sister.

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mj

	Cooking Level: Intermediate Home Town: Astoria, New York, USA Living In: Charlotte, North Carolina, USA
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Warm Brussels Sprout, Bacon and Spinach Salad

Reviewed: Jan. 4, 2006

YUM! Needs a little salt, and I left out the caraway seeds. Very tasty, although I used olive oil instead of veggie oil and basalmic insteat of white wine vinegar. I doubt that it made that much of a difference. I'll definitely make this again!

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Kyleen

	Cooking Level: Intermediate Living In: Astoria, New York, USA
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Peach Upside Down Cake I

Reviewed: Jul. 21, 2004

A delicious recipe, no doubt. Check your cake carefully, though; mine took about 55 minutes to bake. I would recommend letting it cool longer than listed, too, as mine fell apart when I flipped it out onto a plate. But crumbled or not, it's definitely tasty, and not very difficult. (Especially great when you have lots of leftover ripe peaches!)

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