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Rhubarb Cheese Pie

Reviewed: Jun. 15, 2013
If I could give it 3 1/2 stars I would. It made a very pretty 3 layer pie when cut. Good for anyone looking for a rhubarb dessert that wasn't "too sweet." The sour cream topping and cheesecake layer made an interesting combination with the rhubarb, but I think whipped cream on top instead of the sour cream topping would have been better. Also, the suggested 30 minutes of baking after adding the cheesecake layer seems far too long. My oven bakes at a fairly accurate temperature, and the cheesecake layer was perfectly set at only 15 minutes. Over all, it was okay, but probably not the first rhubarb recipe I would reach for.
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Summer Squash Puffs

Reviewed: Jul. 25, 2010
These were wonderful. My only complaint is that cooking/mashing the squash left the batter too moist (because the squash takes on water, which only gets worse if you boil it too long!), and that in turn made the puffs greasier. My suggestion would be to either add more flour/cornmeal, OR only puree the *raw* squash and use that instead of the cook/mashed squash (use 2 cups of puree just like 2 c. of the mash). I've tried this with zucchini and it worked wonderful. Also, if you want to use something in place of Jiffy cornbread mix: 2 T. of sugar, an extra tsp. of baking powder (3 tsp. total), up the salt by 1/4 tsp. (1 tsp. total), and use 2/3 c. cornmeal (or a cornmeal/white flour mix if that is too "corny" for you).
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