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Using Asian Pears, I just couldn't get a 'honey' texture no matter how long I cooked/simmered (three batches). I started by pureeing pears in food processor and adding sugar after simmering for several hours. I finally dumped the hot sugar'd pear sauce in the blender (1/2 of it at a time since it wouldn't all fit) and liquefied for 1+ minute. Whala - not quite like the picture, but at least I'm not wondering if I should be using a pearsauce recipe instead of this one. I think the type and ripeness of the pear makes the most difference in how honey like this will turn out.

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Chocolate Chip Cookies VI

Reviewed: Nov. 2, 2005

Eaten before they made it to the cookie jar. Soft, moist, deliciously different type of zucchini cookie. Make these instead of zucchini bread every time! Doubled recipe and used a whole bag of chocolate chips, result was a delightful balance of chocolate and zucchini - although the diced zucchini tastes more like chopped dates than zucchini (which is a good thing). Double recipe made 13 dozen cookies using medium cookie scoop.

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6 users found this review helpful

Toasted Pumpkin Seeds

Reviewed: Nov. 2, 2005

Just barely edible. Too salty. Over-toasted. We prefer slow-roasted seeds.

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2 users found this review helpful

Venison Stroganoff

Reviewed: Nov. 2, 2005

Delicious even with rigitoni noodles instead of egg noodles. The cooking process does not tenderize the meat, so a tender cut of venison is a must. Our whole family liked it (ages 1 to 60's).

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Orange Cream Milk Punch

Reviewed: Jul. 2, 2002

GREAT, QUICK PUNCH. Used at company party, after cutting the sherbet and ice cream into smaller pieces, had punch for 100+ people in less than 10 minutes!

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16 users found this review helpful