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Pecan Sour Cream Pound Cake

Reviewed: Sep. 11, 2005
This is the perfect pound cake. My benchmark for pound cake is "Sara Lee"...this one is even better. Perfect texture, crumb and flavor! I usually do this without the pecans and bake in loaf pans. Half of the recipe makes one large loaf pan or three small. I also vary the flavoring depending on how I'll be serving this. Some of my favorites include, coconut, rum and almond flavorings instead of the vanilla. Try this...cut a slice of pound cake, place on a sheet of foil. Butter cake slice and top with a slice of pinapple, place a marachino cherry in the center of the pineapple, sprinkle with about a tsp. of brown sugar. Wrap in the foil; place on the grill and grill until nice and hot; about 10 min. Delicious!
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35 users found this review helpful

Cannoli Cake Roll

Reviewed: Jan. 8, 2005
I made this for a birthday at work. It got oohs and ahhs! In order to avoid the cake sticking problem other reviewers experienced; I didn't brush the liquor syrup on until AFTER the rolled cake had cooled and I unrolled it. I also substituted cherry liquor for the orange liquor in the recipe, and almond extract for the vanilla. I also did not experience my filling being too thin as others did. This will be a regular on my "special event" dessert menu.
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15 users found this review helpful

Chimichurri Sauce for Steaks

Reviewed: Apr. 7, 2002
This is a fantastic marinade for skirt steak, which should be marinaded, as it tends to be tough. I changed this recipe, as I did not have parsley or lemon on hand. I substituted cilantro for the parsley and lime juice for the lemon. FANTASTIC. I know this gives a whole different flavor than the original, but try it. It's pure heaven! We marinaded the steak, then grilled it, using the leftover marinade as a mop. YUM!
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71 users found this review helpful

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