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Rainbow Cookies

Reviewed: Apr. 1, 2013
Loved this recipe! Do not follow others advice and use almond filling instead of the almond paste....it adds way too much additional sugar. Look at the ingredients and you can see that almond filling is just paste with butter and lots of powdered sugar added. But, do break up your filling with a fork and then cream together very well. I used a paddle in my kitchen aid mixer to cream together the sugar and paste first, before adding eggs and butter. What advice did I follow? The addition of 1 tsp almond extract was amazing! And also melting the chocolate with a little butter and cream was also fantastic advice. I had no trouble spreading the batter, or reemoving the cake from the pan (although I did spray the pan and the paper with cooking spray) and 6 drops of coloring was perfect. A lot of work but so worth it...delicious!
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Cheese Fondue

Reviewed: Dec. 28, 2012
Made this on Christmas Day and what a delightful treat!! Served with apples, cauliflower, all-beef summer sausage, and French bread and we ate every last drop! I did take a suggestion from other reviewers and added the flour to the cheese and mixed it before adding it to the pot. Also, no doubt about it...you need a little lemon juice to prevent clumping. And add a small amount of cheese at a time, stir, stir, stir and then add the lemon juice and it will save you. My fondue pot's direction also suggested rubbing a clove of garlic on the pot once warm, before the wine was added, which gave it a nice taste too.
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