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Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Oct. 15, 2011
LOVED this! I made it exactly as written, and had filling leftover for some reason. Prob another 1/2 pie worth- I used a ready-made shortbread crust, which was great for this recipe. There is a lot of spice flavoring, it's not bland. And you can distinguish the spices more than the already made frozen, and it was the best pumpkin pie I've had. My 3 and 4 yr old loved it too! I shared with a friend who IMMEDIATELY asked for the recipe even before she finished her first bite. Thank you for sharing!
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Veggie Grinders

Reviewed: Aug. 14, 2011
I make these for my husband and he loves them! They're my brother's favorite food :)
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Rhubarb Cake I

Reviewed: May 16, 2011
REALLY good cake! I took the advice from a few other reviews and added some extra rhubarb (prob did about 3 and 1/2 cups total), and substitued 1/2 the flour with whole wheat flour. Then I topped with diced strawberries before adding the crumbs. Sorry I usually don't review when I've made changes, but I really had to. I LOVE this recipe! I will be making again and again. Very moist and lots of flavor. Thank you for sharing!!!
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Elegant Orzo with Wilted Spinach and Pine Nuts

Reviewed: Jun. 15, 2010
I have a new fav recipe! Thank you for sharing! It actually tastes better the next day as left-overs, and if there's tons left and you're looking for something different to do with it, you can just add some spaghetti sauce! The ONLY thing I changed was just adding salt to taste (per plate) and left out the vinegar just because I REALLY don't like vinegar. Otherwise, made as-written and it's incredible!
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Red Velvet Cupcakes

Reviewed: Dec. 23, 2009
These turned out PERFECT! I had to reduce the cooking time by 5 mins (probably because of the oven) but the tops were just slightly "crispy"- exactly the way I like them. Very moist. The frosting was the pefect complement. I'll definitely be making these for future occasions!
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Devil's Food Sheet Cake

Reviewed: Oct. 3, 2009
I made this once before and it didn't seem to have enough cocoa in it. When I made it yesterday, I put a little extra cocoa and also about a handful of dark chocolate chips (I used Dove Chocolate Discoveries Baking Bits), but otherwise made exactly as directed and it turned out PERFECT! Honestly the best devil's food cake I've had- very moist, very chocolatey. Thank you for the recipe!!! (I don't recommend the extra cocoa but still add the chocolate chips if you don't want super chocolatey)
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Zucchini Cookies

Reviewed: Aug. 9, 2009
Tasted good, but more like a cake or muffin top as others said. I purposely overcooked a batch until they were JUST past golden in color then I squished them down with the spatula as soon as I took them out, and the texture was MUCH more like a cookie. Those ones tasted better than the others. My husband liked them that way better too. Next time I'll try leaving out cloves and adding vanilla as someone else suggested, so I can add the chocolate chips! Thanks for sharing!
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