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Italian Bread Bowls

Reviewed: Jan. 18, 2003

Not especially interesting flavor, but very simple to make and use.

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1 user found this review helpful

This cake is surprisingly moist and flavorful for a cocoa powder cake. It is very easy to make and work with, and especially magical when filled with chocolate custard and frosted with a rich orange-scented ganache. Thanks!

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4 users found this review helpful

Restaurant-Quality Maple Oatmeal Scones

Reviewed: Jan. 18, 2003

Good flavor but not very tender as scones go.

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5 users found this review helpful

Simple Whole Wheat Bread

Reviewed: Jan. 18, 2003

I was out of honey so I subbed brown sugar and it worked fine. I only got two big loaves and a few rolls out of the recipe. But I found my family's new sandwich bread! This bread stays fresh and fluffy on the countertop and has a really good flavor. It's also deceptively filling for its overall lightness. Thank you!

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6 users found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: Jan. 15, 2003

I doubled the filling and made six giant rolls from the recipe. I made a glaze of 1 1/2 cups powdered sugar, 1 tsp. vanilla and 1 Tbsp. corn syrup and some half & half to thin it out. These are definitely best when eaten the same day. Thanks for the recipe.

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3 users found this review helpful

Banana Chocolate Chip Cookies

Reviewed: Aug. 29, 2002

Chocolate and bananas go so well together. These are great!

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0 users found this review helpful

Banana Nut Coconut Cake

Reviewed: Aug. 29, 2002

I thought this cake was wonderful. I especially like the banana in the frosting. A lot of people seem to be intimidated by its intense, unrestrained flavors. I would recommend toasting the pecans for 8-10 minutes at 375 to bring out flavor and cripness. Thanks for this recipe.

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1 user found this review helpful

Chocolate Babka

Reviewed: Aug. 29, 2002

Not like the bakery babkas I remember other than the combination of nuts, cinnamon and chocolate, but really really good anyway. Thanks!

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4 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Aug. 29, 2002

These would be chewier if all brown sugar is used and no white sugar. Also, the cooking time was a bit long for my oven.

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0 users found this review helpful

Best Brownies

Reviewed: May 24, 2002

I doubled this recipe to fit a larger (9x13) pan and it worked really well. I was a little concerned when I put the frosting on and it started melting, but as it turned out that was a good thing because it spreads so evenly that way. I lined my pan with foil so the brownies were easy to lift out and cut. Everyone loved these brownies!

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1 user found this review helpful

Orange Chocolate Swirl Cheesecake

Reviewed: Feb. 11, 2002

This is a very tasty, easy recipe. I made it with Grand Marnier instead of the orange juice and the cake had a lovely light flavor. It's more of a creamy cheesecake, and it's very dense. My only complaint is that the graham cracker crust was too crumbly. When I was marbling my two batters the crust was pulled away from the pan and into the cake. When it was done baking and chilling the crust stayed mostly together, but I think it was just fused to the cake. Next time I think I'll make a chocolate cookie crust and use a darker chocolate in the cake (the semi-sweet didn't prove to be quite chocolatey enough). Thanks very much for sharing this recipe.

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22 users found this review helpful

Butter Flaky Pie Crust

Reviewed: Aug. 8, 2001

This pie dough makes a very tasty and easy to work with crust. I've been making very large amounts of it for double crust pies, and there is more than enough to go around (after three double crust pies the trimmings are enough for one more single crust pie). In my hot region of the country I find it best to cube the butter and freeze it before cutting into the dough, otherwise things get really pasty. The dough is extremely sticky, but I love working in a big puff of flour -- I spread nearly a half a cup over my rolling surface once the dough has chilled, and of course more flour over the top. Once it is rolled out, this crust is also very easily handled, even for the most intricate lattice tops.

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2 users found this review helpful

Russian Tea Biscuits

Reviewed: Aug. 8, 2001

I made these cookies with finely chopped, lightly toasted pecans instead of hazelnuts and they turned out very tasty, light and crisp. However, the recipe doesn't make as many as it promises -- I even scaled up to 72 servings, and this produced less than 3 dozen cookies (my "walnut sized" lumps of dough were about a rounded teaspoon full). The dough was very quick to make in a mixer, though, and satisfying to work with. Thanks for this recipe!

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16 users found this review helpful