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Red Velvet Cupcakes

Reviewed: Dec. 9, 2011

I could not find my ex mother-in-law's recipe so I tried this one. Yes, it was fairly easy to make but it turned out 'heavy' and not much flavor.

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Couldn't rate this recipe 5 stars because I haven't made them yet....but I'm going to. Except instead of hamburger buns, I'm going to try making hotdog buns. And, here's a 'trick' I learned a long time ago to get things to raise evenly: brush the tops w/melted butter or egg wash and set the pan on a heating pad set on 'low'. Don't cover. PRESTO!

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Amish Bread

Reviewed: Nov. 8, 2009

Well, I can understand now why this recipe rates 5 stars! OUTSTANDING!!!!! It smells wonderful, it raises quicker and higher than my other recipes and weighs half as much when done. One batch made two loaves which was great but I did find you have to be very careful when handling as it will 'deflate' if you mess with the dough just before baking. I'm going to make clover-leaf dinner rolls next time. Thank you, thank you! PS: When I put the dough in its pan (any recipe), I brush it with an egg/butter mixture, cover it with a damp cloth and put it on a heating pad, set on Low. Raises like a charm.

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TOLL HOUSE® Chocolate Cheesecake

Reviewed: Nov. 5, 2009

By the list of ingrediences, I thought this was going to be great. I made it to share with friends at work night before last and EVERYONE said it was 'too, too rich and heavy'. Maybe a graham cracker crust and using one 1 pkg. of cream cheese would have been better, I don't know, but I'll likely not make this one again.

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Glazed Apple Cream Pie

Reviewed: Aug. 24, 2009

I LOVED this recipe! Like many, I made a few changes: more custard (a bit thinner and poured OVER the apples), added a little nutmeg to the flour and cinnamon (before I dusted the apples) and I used a regular pie crust for the top (verses a lattice). Took one pie to work and everyone who had one piece wanted another. Am baking another one as I type.

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Honey Barbecued Spare Ribs

Reviewed: May 24, 2009

I could not give it a 5 because, as usual, I made a couple changes. I don't like dried seasonings if I can get fresh so I used a fresh red onion (about a 1/4" slice) and two fresh garlic buds, finely chopped together with the oil, in my chopper. I then added a small dribble of molassas, put in the rest of the ingrediences and heated it my microwave (for about 3 minutes) right after I popped the ribs in the oven. I then followed the rest of the recipe. WOW!!!!!! Were these good!!!!!!

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High Temperature Eye-of-Round Roast

Reviewed: Feb. 22, 2009

I'm 62 years old and have been cooking since the Mayflower docked and NEVER been able to make the kind of roast I wanted....until I found and tried this recipe. OUTSTANDING!!!!!!! I used Kosher salt, Lemon Pepper and sat the roast, fat side down, on top of freshly sliced garlic cloves. Took it out of the oven when it had cooled, sliced it thin and enjoyed the best roast beef sandwich I've ever had. Thank you, thank you, thank you!!!!!

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Baked Ham

Reviewed: Dec. 25, 2008

My ex used to say I was addicted to Coke so when I found this recipe, I HAD to try it. WONDERFUL! FANTASTIC! Moist. Tender. What great sandwiches! But I didn't start with a pre-cooked, spiral ham as the recipe calls for. I got a half, uncooked ham from Wal-Mart (9 pounds) and roasted it for about 6 hours, after tossing in about a 1/8th c. of brown sugar. That was it. I'm sold!

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Spool Sugar Cookies

Reviewed: Dec. 25, 2008

Having no real reason to bake during the Holidays anymore, because I live alone, I decided to cheer myself up and putter in the kitchen Xmas Eve. Couldn't find my usual recipe so I dropped in here for a 'second best'. Well, there is nothing 'second best' about this cookie! First, it was an easy recipe to follow. Second, every ingredient can be found in most kitchens. Third, instead of getting fancy with the spool idea, I just lightly flatten each ball with the bottom of my measuring cup. Since I was going to ice them with my 'secret' frosting, I didn't even bother to coat the press with sugar as was called for. I did watch carefully as they baked because I have an oven that thinks on its own and I didn't want to make them too dry or crisp. Once they were cooled and iced, I ate the best sugar cookie I've ever eaten. Even without the icing, they are moist, delicate with just a hint of sweet sugar. Hmmm, hmmm, GOOD!

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