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Glazed Lemon Supreme Pound Cake

Reviewed: Mar. 26, 2011
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.
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Corn Fritters

Reviewed: Apr. 5, 2010
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.
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Italian Herb Bread I

Reviewed: Dec. 26, 2008
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!
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Hearty Turkey Soup with Parsley Dumplings

Reviewed: Nov. 30, 2008
This is a delicious recipe. I don't know why everyone skips the rutabaga. They're so sweet and delicous, a nice taste that falls between carrot and potato. I cooked my dumplings the standard way, 10 minutes uncovered and then 10 minutes covered. That's the best, for a light fluffy dumpling, cooked all the way through. The 12 minutes recommended here doesn't work.
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