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Savory Bacon and Crab Bread Pudding Eggs Benedict

Reviewed: May 15, 2012

I made it for my mother on Mother's Day and everyone loved it! This recipe is a keeper. I ran out of ramekins becasue I made such a big batch. So I baked the rest in sprayed cupcake papers. When they were done, I set them out, and they looked and tasted delicious!

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Buttermilk Pancakes II

Reviewed: Nov. 27, 2011

OMGsh! These are the best homemade pancakes I've made so far! I didn't have regular milk or butter, so I used only buttermilk and substituted canola oil for the melted butter. Love this batch. It made about 20 regular-sized pancakes. Awesome recipe! This is definitely a keeper.

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Black Magic Cake

Reviewed: May 20, 2011

I used another recipe that called for cake flour, so the cake was light, fluffy, and super moist. But everything else was the exact same! It was AWESOME! When I get back from the museum, I will be using the all-purpose flour. I'm sure the cake is going to be a bit denser and even more DELICIOSO!

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David's Yellow Cake

Reviewed: May 16, 2011

My cousin wanted a yellow cake with chocolate icing for her birthday, so I went on a hunt for a moist yellow cake recipe. Although I love this website, I was skeptical of this recipe because it didn’t have a full 5 stars, and because it seemed so simple. There weren’t any tricks like superfine sugar, buttermilk, boxed pudding mix, vegetable oil, shortening, imitation butter flavoring, food coloring, etc.—just flour, sugar, milk, eggs, vanilla, salt, and leavening… Anyway, the cake came out beautifully moist and fluffy. If your version didn’t turn out right, you probably need to follow the steps precisely, and then add some patience to it.

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Ruth's Grandma's Pie Crust

Reviewed: Oct. 22, 2010

I made this pie crust for a peach cobbler and it came out terrifically! Although I was a bit concerned that the dough ball was a tad too dry to work with, I still put it into the refrigerator to chill. When I took it out, I aded a little bit of water, and WHALAH! Perfection. It was so manageable. I believe that I even worked the dough too much, but it didn't matter--it still came out perfectly. And like many of the reviewers mentioned before, the recipe is enough for 3 pie shells, but I kept all of the crust because I was using a 9 x 13 (3 qt.) pyrex dish, and plus my family loves--in this order--crust first, then cobbler juice, and lastly, a sprinkle of peaches! So this was perfect. I covered the edges with tin foil, and it was pure deliciousness! Next time, I will try the butter-flavored shortening. And I am going to use it next with some chicken pot pies.

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Banana Pancakes I

Reviewed: Oct. 16, 2010

The pancakes came out with a very nice texture. I used my mini blender to mash the bananas. I will follow the advice of the other reviewer's about the heat level. I will make sure that I cook them slowly because they darkened too fast, and some of them came out a bit mushy in the middle because they cooked too fast and darkened too quickly on the outside. My 3-year old was helping me, so I was in a rush to let her pour the 1/2 teaspoon of vanilla in the batter (as some of the reviewers suggested), but it turned out to be rum extract. Yummo!

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Cream Cheese Pound Cake I

Reviewed: Oct. 9, 2010

This poundcake was absolutely delicioso! I read some of the other reviews of people who added sour cream to the recipe. Because I was afraid of the cake being too dry, I added 3 T of milk. I'm not sure if this helped the moisture or not, but it was very tasty, delicious, and incredible. I am going to asky mysister, Adora, to make it for my husband's 40th birthday.

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