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Salted Pecan-Maple Ice Cream

Reviewed: Feb. 1, 2014
excellent just how it is!
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Sandy's Chocolate Cake

Reviewed: Aug. 20, 2011
This cake is amazing! I have made this cake over and over again with great reviews. Everyone counts on me to bring this cake to the party. The quality of the chocolate/cocoa you use will effect the taste of the cake. I strictly use dark/good quality chocolate and it is fantastic. Don't overcook it or it will be dry.
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Aunt Blanche's Blueberry Muffins

Reviewed: Sep. 12, 2010
These are excellent! My husband couldn't believe that they were from scratch. I did alter them a little bit. I only put 1 cup of sugar in the batter, I only used 1/4 cup butter and added about 1/4 cup unsweetened applesauce. I also sprinkled them with sparkling sugar before putting them in the oven.
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Almond Maple Granola

Reviewed: Mar. 11, 2010
This really is the best granola I have ever had. I have paid $9 for a bag about half the size of this recipe at my local market and it wasn't as good as this. I do not use as much of the brown sugar or syrup as the recipe calls for and I only use about 1/4-1/3 of the coconut and it is amazing!
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Very Chocolate Ice Cream

Reviewed: Feb. 19, 2010
This really is the best custard style chocolate ice cream I have made yet. Froze in my ice cream maker within 25 minutes as usual and when put in the freezer for a couple more hours had a perfect consistency. I loved that it did not overfreeze in the freezer. Follow the directions step by step especially cooling the bowls and making sure your ice cream bowl is very frozen prior to making. I do recommend using sea salt instead of table salt and 60 percent cocoa instead of semi sweet chocolate. Using good quality chocolate makes a huge difference in the flavor.
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