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Bread Pudding with Whiskey Sauce III

Reviewed: Sep. 27, 2009

Easy to make and tastes superb. Can't ask for much more than that. The only downside is that I made this recipe for just my self and my boyfriend. It's a huge recipe and difficult to make smaller simply due to the nature of the size of the loaf of bread. It refrigerates well, but you will get some water separation at the bottom.

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Rum Sauce

Reviewed: Sep. 27, 2009

I selected this recipe because it looked like it was easy to make. It's not. The first time that I made it, I must have had the heat too high, because it clumped up on me and wouldn't get smooth, no matter what I tried. The second time, it came out smooth, but really tasted rather flat. It's okay with some modifications, but if you follow this recipe to the letter, you get a bland, difficult to make sauce.

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Stuffed Shells III

Reviewed: Sep. 27, 2009

Based on other reviews, I substituted fresh garlic for the salt. The result? Amazing. This recipe is so simple that a beginning cook can try it out, but elegant enough to use for a romantic dinner (and impress your date!). The first time I made this dish, I found it helpful to put the shells on a plate as I stuffed them, so that if there were some that needed more or less when I got to the end, it was easier to manipulate them.

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