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I made a couple of modifications... used sharp cheddar, doubled the quantity of shredded cheese, and added a minced carrot with the spinach. I made a wreath shape with a bell pepper bow and sprinkled with lots of parsley. It was a HUGE HIT at our party!

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Spiced Pumpkin Fudge

Reviewed: Nov. 26, 2009

I made the butterscotch variation using butter and cooking to 238 degrees. I didn't have pumpkin pie spice so I substituted 2 tsp of my own mixture of cinnamon, ginger, nutmeg, allspice, and cloves. It's delicious, creamy, firm at room temp but melts in your mouth, and got rave reviews from all who tried it. It's a keeper!

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18 users found this review helpful

Blueberry Cheesecake Ice Cream

Reviewed: Jun. 29, 2009

I made the recipe as directed Next time, I will cut back on the crumbs by about a cup and double the blueberry sauce. It's yummy but the crumb crust was too crumbly and there was too much of it IMHO (and I wanted a bit more blueberry...) Otherwise, it's a great flavor! I plan to try the same recipe with other fruits/berries as well.

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Steakhouse Black Bread

Reviewed: Mar. 18, 2009

I made minor modifications adding 2 Tblsp honey, 3 Tblsp milled flax, and 2 Tblsp vital wheat gluten. The taste and texture are terrific, the bread stays nice and moist for days, and everyone in our house gave it rave reviews (including the kids).

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Lime Pineapple Jam

Reviewed: Jul. 20, 2007

This is really a preserves recipe rather than a jam. The flavor and color is excellent. I used a food processor to chop the fruit and doubled the recipe. I found that 3 good-sized pineapples made 8 cups of finely chopped pulp and it still thickened with 40 minutes of boiling.

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27 users found this review helpful

Molasses Peanut Butter Crinkles

Reviewed: Feb. 9, 2007

I wanted something a little different and with some nutritional value for my toddlers. This recipe sounded great. I substitued 1/2 of the flour for whole wheat and skipped rolling them in sugar at the end and they are still wonderful. My 16-month old twins LOVED THEM (and I ate a few too ;-)

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16 users found this review helpful

Rhubarb Strawberry Crunch

Reviewed: Jun. 11, 2001

Proportions are odd. Much too much flour & butter in the topping and not enough fruit in the filling. Topping is a bit bland so I added spices & nuts. Also, three tablespoons of flour in the filling yields a consistency that was gluey even with twice as many strawberries as called for. I haven't tried with the one tablespoon I'm suggesting yet but I'm guessing based upon other recipes that this will work better. Here is what I came up with: Filling: 3 cups rhubarb 2-3 cups strawberries 1 cup white sugar 1 tablespoon flour Topping: 3/4 cup packed brown sugar 3/4 cup flour 6 tablespoons butter 1 cup rolled oats 1/8 tsp. cinnamon dash each nutmeg & ground clove handful of favorite nut is optional (I like pecans myself)

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101 users found this review helpful