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Golden Rum Cake

Reviewed: Aug. 18, 2012
I love this recipe...I have been using it for years for special occasions. A couple of suggestions. Light rum works just as well as dark. AND to make glazing the cake EASY -- as soon as it comes out of the oven, pour the glaze over it while it is still in the bundt pan. Let it cool for one hour, then invert onto plate. The cake will soak in the glaze while it cools, and you don't have to try pouring it on after you take it out of pan. Works very well.
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Strawberry Pie II

Reviewed: Jun. 26, 2012
This recipe is awesome! It tasted fresh, not liked some of the cooked recipes for fruit pies. I followed the recipe except: I probably used more strawberries than a quart. The sauce thickened quickly and there was no need to cook for 10 minutes. As soon as it thickened, I took it off the heat and let it cool a little bit. After that just pour over the strawberries in the pie shell and refrigerate. I did notice it needed a lot of chill time. (I made it the day before). Use nice fresh strawberries from your farmer's market if possible. That makes all the difference! Enjoy!
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Academy Award Scallops

Reviewed: Jan. 23, 2011
The flavor was very good, but as I was cooking the cream, butter and wine, it separated. The scallops got overcooked. I would suggest that you don't reheat the scallops, they get too tough.
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