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Big Apple Martini

Reviewed: Jun. 17, 2011

This is delish as is! As should be obvious, this is not an appletini and it's not trying to be. Enjoy!

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5 users found this review helpful

Grandma Gudgel's Black Bottom Cupcakes

Reviewed: Aug. 16, 2009

This is my favorite cupcake of all time! I'm like some others who prefer chocolate over icing. I've been enjoying these for several years after a friend made some and shared the recipe. The cream cheese mixture is a 'filling', not a topping. In fact, I put a little more batter on top to ensure the cream cheese is my surprise inside. I do add vanilla and use 1/3 c. cocoa instead of 1/4, and cook only about 25 minutes. I, too, only get about 22 cupcakes out of the batch.

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1 user found this review helpful

Red Velvet Cake

Reviewed: Aug. 4, 2009

In our family, this is the recipe known as the Waldorf Astoria Red Cake. It is handwritten in my mother's hand-made cookbook she started compiling as a girl. It is the only red cake we have ever eaten and is always the birthday cake of choice each year for me and my sister (and our children, who are now grown). It was just about 10 years ago that I learned there were 'other red cakes' out there (with no cocoa and with cream cheese frosting)(I led a sheltered life, obviously), but they cannot hold a candle to this one. In our little corner of the world, this is the only one!

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4 users found this review helpful

Shrimp Gumbo

Reviewed: Jun. 9, 2009

This is a pretty standard gumbo recipe, but always, always, wait until 5 to 10 minutes before serving to add the shrimp. Otherwise, as others complained, they'll be tough as shoe leather. I include a cup of chopped celery with the onion and bell pepper to be authentic. I always season with Tony Chachere's and some hot sauce (I love Cholula) and add sliced smoked sausage (which you can add early).

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19 users found this review helpful

Squash Casserole II

Reviewed: May 31, 2009

This is a great recipe, but I, too, had to tweak it to reflect my childhood. I grew up eating squash casserole here in Texas, but it was savory all the way -- no sugar, and we used saltines instead of the round, buttery crackers (although I've had it that way and it is good). I used the green onion tops, but also sauteed half of a Texas 1015 onion in 2 tbsp butter (omitted the rest of the butter), and mixed the crackers and cheese with all the other ingredients. I give it a little kick with a dash or two of hot sauce (use your favorite). Also, I used a bit of fresh thyme out of my garden and seasoned it with white pepper, instead of black. Oh, to be that kid again, and have the energy to burn off all those calories!!

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2 users found this review helpful

Stuffed Pork Chops I

Reviewed: May 28, 2009

I, too, did my own version. I had a pork tenderloin I sliced into 2-inch pieces and then pounded each piece only a few times each, seasoned each and then a light dusting of flour before browning. I had forgotten celery, so used celery seed. I increased the recipe as I had about ten pieces of tenderloin so used Cream of Mushroom and Cream of Onion, thinned with the remaining chicken broth. I sauteed the onion and mushroom before adding to the stuffing and seasoned the stuffing with fresh herbs from my garden. Lastly, I had a few fingerling potatoes so I quartered them and added them to the pan before the soups. Two hours at 325 did the trick. This is a great option for pork. Very delish!

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3 users found this review helpful