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Cherry Crunch

Reviewed: Apr. 8, 2012

Rated 4 stars because it's super easy, minus one star because it's not a particularly memorable recipe. But for busy moms, easy is often better than memorable.

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1 user found this review helpful

I am not a meringue fan, but I had a lot of egg whites, so I tried out this recipe, and the meringues did turn out perfect. My only suggestion is not to add peppermint extract, because you end up feeling like you're eating dried toothpaste. I gave this recipe 4 stars only because I still don't like meringues.

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Ninety Minute Cinnamon Rolls

Reviewed: Feb. 26, 2010

Mixing the water and egg with the milk mixture helps bring the heat down a little for the yeast. Fabulous recipe!

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1 user found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Feb. 13, 2010

This is the first time I've succeeded in using one of those new silicone bundt pans. Each time I did it before, the bottom (exposed) side of the cake would burn and the rest wouldn't bake properly. Covering it with aluminum foil while baking (about 45 minutes) did the trick. Thanks for the tip on knowing when the cake is done. Fabulous recipe!

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Chocolate Raspberry Torte

Reviewed: Feb. 13, 2010

Four stars because it's easy, and it definitely tastes like chocolate and raspberry. The bake time and/or temperature seemed a bit too much, however, as my torte came out looking more like a glorified brownie both times I tried this recipe. I definitely needed the whipped topping to dress it up.

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Baked Asian-Style Honey Chicken

Reviewed: Feb. 9, 2010

I doubled the marinade per other reviews and baked covered at 300 degrees for 2.5 hours and then at 350 for .5 hours. It was fall-off-the-bone tender!

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Holiday Punch II

Reviewed: Nov. 21, 2009

I didn't have an ice mold, so I used a silicone cake pan. To avoid diluting the punch, I made the juice a day in advance, froze it in the cake pan, and sprinkled fresh cranberries on it. The only change I'd make is to freeze some sort of edible fruit, so people aren't trying to avoid the cranberries after the mold melts.

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14 users found this review helpful

Mango Chutney

Reviewed: Apr. 23, 2009

I followed Kirchy7's suggestions, and it turned out great! 30 servings is roughly 1 pint. 1 regular-sized mango wasn't quite 2 cups, but it worked. I soaked a dried oriental chili, and that worked well (the seeds added a little heat to the chutney). For beginner cooks like me, it's best to prepare all the ingredients before cooking, so as not to delay the cooking process. One tip for cutting mango: slice one big piece along the flat side of the core and cut diagonal lines across the flesh (don't perforate the skin). Flip it so that the skin is concave and the flesh juts out in cubes, then slice the cubes along the skin.

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4 users found this review helpful