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Recipe Reviews 4 reviews
Glazed Lemon Supreme Pound Cake
I made this recipe, with only 2 minor changes. I doubled the lemon extract, and doubled the glaze. I poked holes in the cake when it came out of the oven and poured half the glaze over it while it was still in the pan. After I inverted the cake onto a plate, I drizzled the other half of the glaze over it. I was bringing it to a birthday party, so I made it the night before. This cake did NOT disappoint! Everyone loved it.

1 user found this review helpful
Reviewed On: Mar. 26, 2011
Corn Fritters
I, too, increased sugar to 2T. This recipe is exactly as my mother's corn fritters were in my childhood. Some people might think that corn fritters should be sweet, but that is not the case. These are not a pastry or donut type of fritter. They are a savory fritter. If you want 'sweet', use a honey butter with them. It's perfect.

1 user found this review helpful
Reviewed On: Apr. 5, 2010
Italian Herb Bread I
This recipe makes a delicious loaf of herb bread. It's odd that people refer to it as 'spicy'. It's an herbal aromatic bread, but not spicy. If you think it's heavy or dense, you can check if your oven runs too hot or cool with an inexpensive thermometer made to check oven temps. If you used wheat bread instead of white - it's going to be very dense. Follow the recipe exactly, bake it at the right temp, and it will turn out so delicious!

1 user found this review helpful
Reviewed On: Dec. 26, 2008

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