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This roast beef was very good. I used a nice cut of meat with a bit of fat in it (a must for really tender roast beef) and I couldn't be happier with the juiciness and texture of the meat. As far as flavor, this roast wasn't the best I've ever had, but it is definitely a keeper. I prefer to have vegetables like onions, celery, carrots and potatoes in with my roast, but I'm not sure the mushroom gravy really goes with that. I did put in frozen peas/pearl onions in the gravy for the last two hours of cooking time, so that added some zip to it. When I make this again, I will also add some pepper and garlic - there was no seasoning at all on this roast. While very good, I guess my overall impression of this roast is that it's just...well, to be blunt, boring. I'll have to jazz it up next time to make it like I really want it. But this is a very good base recipe.

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Honey Wheat Bread I

Reviewed: Nov. 2, 2001

Ever since I started making bread by hand, I've tried a lot of recipes. I tried Kristin's honey wheat bread and was very, very impressed at the flavor and texture of the loaves her recipe produces. I love this recipe so much that I looked for more by her, and found the equally good Blue Ribbon White Bread recipe. Now, I use both Kristin's recipes for all my daily loaves. I do recommend using bread flour instead of all-purpose. It works much better for homemade loaves, and greatly improves the bread, especially in texture. Also, I now use melted butter instead of shortening after I fortuitously ran out of Crisco one day and had to substitute. Thanks for both recipes, Kristin!

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143 users found this review helpful

Blue Ribbon White Bread

Reviewed: Nov. 2, 2001

Ever since I decided to make my own bread by hand instead of buying the mediocre loaves at the grocery store, I've been in search of the perfect white bread recipe. Well, I found it a month or two ago in this. This bread has everything I want in a loaf -- the flavor is there, it really is tender and creamy enough you can eat it plain, and yet it holds together well enough for sandwiches and for scooping up gravies and sauces. You really do get the best of all worlds with this recipe. However, I recommend using a bread flour instead of all-purpose flour. I have found that all homemade loaves really benefit in texture immensley. The only other thing I eventually changed was using melted butter instead of shortening -- one time I had run out of shortening and didn't notice until it was too late, so I had to substitute. The butter tastes very, very good in this loaf! The texture isn't exactly the same, but the difference is very minor and I actually like it better. This is a keeper! Thanks, Kristin.

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26 users found this review helpful

Baked Pumpkin Bread

Reviewed: Sep. 26, 2001

This bread is quite good, especially when you consider how low fat it is. My only complaint with it is that it doesn't taste very pumpkiny (if that's a word!). Next time, I'll try adding more pumpkin and see what happens.

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Banana Banana Bread

Reviewed: Jul. 9, 2001

This banana bread is SO moist, unlike the usual caky type of loaves. It's very, very easy to make. And, it is not sickly sweet, either, so there's no problem eating more! (grin) The intense banana flavor is wonderful. I had a bunch of bananas that was getting ready to go bad, and this saved the day. The only thing I would do different? Well, it's great just the way it is, but some vanilla, cinnamon and/or some nuts would also be great additions. Trick it up for a dinner party, leave it plain for kids who don't like "mixed food." Yummy!

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Fried Chicken with Creamy Gravy

Reviewed: Jul. 4, 2001

This is an awesome recipe! I have made fried chicken often in the past, but never as good as this was. The gravy was very nice, as well. Since you can never have too much, I doubled the gravy recipe and came out with quite a lot. It should see everyone through all the biscuits, mashed potatoes and other side dishes! My only complaint is that my entire kitchen is a shambles now. But oh, that chicken is good!

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Chocolate Covered Cherry Cookies II

Reviewed: Jul. 3, 2001

These are just sinful, they are so good. I usually double the recipe, because *everyone* who tries these cookies always wants at least two! The only problem: The recipe calls for WAY too much frosting. Solution? When you double the recipe, *dont'* double the frosting. It will come out almost perfectly.

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Easy Barbeque Chicken and Red Potatoes

Reviewed: Jul. 3, 2001

This recipe should have been better than it was. It sounds great on paper, but all the vegetables in there with the barbeque sauce just don't quite work. Also, the potatoes did not get cooked through, and I have a gas oven, and it cooks everything faster than electric. Increase the cooking time or check the potatoes to make sure they get done.

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17 users found this review helpful