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Well. The good news is, if you are an utter nimrod who's having a bad baking day and forget to add the baking soda, this cake still manages to come out right. That said, I would tend to agree that it doesn't quite deliver in the chocolate category, but if you're not looking for a cake that isn't OVERWHELMINGLY chocolately, this is certainly a good one.

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23 users found this review helpful

Whipped Frosting I

Reviewed: Jan. 29, 2008

This icing is...weird. Not bad, but weird. The flour/milk paste makes it different than any icing I've ever made, but then, I'm not a person who makes a lot of icing. I'm actually a person who tends to have icing recipes fail horribly, so this one scores big points for being quite easy to make. And, while it was different than any icing I'd ever made, it was perfectly suited to the chiffon cake I made it for, so this is likely to be my go-to recipe every time there's a chiffon cake in my life.

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7 users found this review helpful

Orange Chiffon Cake

Reviewed: Jan. 29, 2008

Gorgeous cake, very moist, very delicate, very tasty. I added almond extract and used a different whipped icing, and it was delicious. My only difficulty was that, when I took it out of the tube pan, a little bit tore from the top, damaging an otherwise perfect finish. It wasn't anything a little icing patch job didn't fix, but I wonder if lightly greasing the top wouldn't have helped. Awesome recipe, will make again.

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10 users found this review helpful

Best Cream of Potato Soup

Reviewed: Jan. 9, 2008

Pretty darn good soup! I added a lot of dill, substituted sour cream for half the milk, and dropped the white wine, to make it more similar in flavour to my pureed cream of potato. I also matchsticked the potatoes, and didn't bother smooshing them with a spoon. My family usually prefers cream soups, but this one's been a hit in spite of it's relative chunkiness. Good stuff :)

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1 user found this review helpful

Cornbread Muffins I

Reviewed: Aug. 26, 2007

Love this recipe. The only thing I did differently, out of personal preference, was to use about a 1/4 cup extra milk, and to soak the cornmeal in the milk beforehand to take the edge off the sometimes crumbly texture dry cornmeal seems to add. I'd originally only intended to soak it for an hour, but ended up leaving it overnight. Wonderfully tender. I also found that a dash of cinnamon adds a really nice spice to the sweetness.

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1 user found this review helpful