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Blueberry Orange Bread

Reviewed: Jul. 18, 2010
I picked this recipe because I was intrigued that it only uses 2 TBSP of butter and 1 egg, as opposed to the usual 1/4 cup butter/oil with 2 eggs. The bread turned out delicious, very moist and with a nice crisp top. Instead of 2 cups all-purpose flour, I used 1-1/2 cup all-purpose with 1/2 cup whole wheat flour, and I reduced the sugar to 3/4 cup. I used fresh squeezed orange juice from valencia oranges, and 1/2 TBSP of McCormick Valencia Orange Peel in place of the fresh grated orange peel. The bread tastes plenty orangey and not too sweet. Goes very well with tea. Great recipe!
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Barley Bake

Reviewed: Jan. 6, 2010
This dish was decent fresh, but terrible as leftovers. Everything ends up tasting the same, and it is a bland flavor. The texture of the barley becomes unappealing. I would recommend this only if you really want to make a big barley dish, and if you have enough people to feed it to that it'll be gone in one sitting.
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