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Braided Easter Egg Bread

Reviewed: Apr. 4, 2010

the dough is spot-on. i made two small braids wit an egg each out of half the dough. the other half i used for cinnamon rolls. light and tender - delicious.

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delicious! i agree with some of the other reviews: i tempered the egg and reduced the cornstarch. everything else I eyeballed. in the end, I started to get a few lumps, but was able to mix them out easily with a hand-crank egg beater. seriously yummy!

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2 users found this review helpful

Crumb Cake II

Reviewed: Sep. 1, 2009

very moist and delicious. i exchanged cloves for allspice and added to the crumb topping about 2tbs shredded coconut and maybe a scant tbs of brown sugar. truly delightful cake.

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2 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Oct. 26, 2008

really great soup. i upped the paprika a bit & didn't have any soy sauce on hand/ traded chicken stock for vegetable stock... straight-up rockin.

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0 users found this review helpful

Russian Tea Cakes I

Reviewed: Dec. 17, 2007

fan freakin' tastic. these were really easy and quick while also delicate and rich. these will definitely wow my friends & family this holiday. i used finely ground almonds, cashews and macadamia nuts in place of walnuts because that's what i had on hand. really really great. thanks for the recipe.

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1 user found this review helpful

Ricotta Gnocchi

Reviewed: Dec. 2, 2007

delicious, quick, fancy and satisfying. like another reviewer, i also boiled them. i think this would make an easy, cheap and plentiful appetizer if wrapped in a basil leaf and stuck with a fancy toothpick and served with some marinara. a little goes a really long way.

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24 users found this review helpful

Mozzarella Puffs

Reviewed: Aug. 25, 2007

very quick appetizer with huge potential for elegance

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1 user found this review helpful

Philly Cheesecake

Reviewed: May 14, 2007

fantastic! i substituted 1.5C half & half for the whipping cream and brought the total butter to 1 good sized pat. also in crust put 1/8C ground almonds and 1/8C ground mexican brown sugar. stellar!

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9 users found this review helpful

Hot and Sour Soup with Bean Sprouts

Reviewed: Mar. 29, 2007

this was a pretty good start for someone (like me) who hasn't ever made this soup before. i added shredded carrot, regular mushrooms & some other crazy mushroom i found at market. i also added chili oil and prepared the whole thing in a cast iron dutch oven/jumbalaya pot. it rocked.

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7 users found this review helpful

Vegan Carrot Soup

Reviewed: Feb. 27, 2007

this is very similar to the carrot soup that i make; the only difference is that i do not use vegetable broth. also, i only use one potato, unless they happened to be very small potatoes, like reds or something, but russets? i can't imagine using more than one. instead of broth i just use water, and enough water to cover all the vegetables (thus making a broth) and when everything is tender, then puree. i have had a couple variations, using ginger, adding cinnamon, incorporating a 1/4 cup coconut milk or less to the mix and garnishing with cilantro and green onions. makes enough for days or a family.

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25 users found this review helpful

Fresh Pasta

Reviewed: Feb. 11, 2007

this is a great basic pasta recipe, one i have used for almost a year now. it works best in casseroles, though, because the all purpose flour can kind of break apart. without a machine, one can roll it out fairly thin but probably not thin enough for a pasta dish. for pasta that holds together very well, use semolina flour instead. and a pinch of salt never hurts.

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59 users found this review helpful

Almond Rhubarb Coffee Cake

Reviewed: Jan. 17, 2007

i made this with apples and cranberries instead and was awesome. also for topping i ground up a bunch of almonds and added a little brown sugar, white sugar, flour and buter in a blender. then i poured that mixture (mostly nut) over th4e top to kind of cut down on some of the butter. i think i ended up using a total of 1 tbs butter

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4 users found this review helpful

Lemon Square Bars

Reviewed: Jan. 12, 2007

i made these with lime juice, too. either way, they are really tasty. one variation i've done is use a springform pan instead of a glass dish which i would normally use. the springform allows for the crust to be pressed up the sides, then released easily, moved to a cake plate and sliced into extra thin, but long, pieces.

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4 users found this review helpful