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Kentucky Butter Cake

Reviewed: Jul. 9, 2011
I added a tsp. almond extract and a tsp. lemon extract to the batter. I also baked it a dark non-stick bundt pan with Baker's Joy and it slid right out. Then, after it cooled I glazed it with equal parts powdered sugar and milk with another tsp. of almond extract and topped it all off with slivered almonds. So much better than the stuff at the grocery store bakeries! And it made my house smell divine. I will make this again and again. I might try adding poppy seeds and making them into over-sized muffins next time.
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4 users found this review helpful

Hummus III

Reviewed: Jun. 25, 2011
This is the best hummus recipe I've found by far. It tastes the closest to a restaurant we frequent. I took some other reviewers's advice and used a tsp. of cumin and red pepper flakes. Also I used fresh lemon juice, tahini from a jar (not the can stuff), at least 5 cloves of garlic, and the juice from about 1 can of garbanzo beans. I topped it with olive oil and basil from my garden. The result was outstanding. And even better the next day! I brushed pitas with olive oil and shredded parmesan and baked them for about 5-8 minutes at 350 then cut them into triangles with cooking scissors. No leftovers!
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9 users found this review helpful

Basil Vinaigrette Dressing

Reviewed: Aug. 9, 2010
So good! I used basil fresh from my garden and added a tiny bit more vinegar and added some fresh pepper and sea salt. I used it on an arugula salad with cranberries, toasted almond slivers and goat cheese crumbles. It tasted exactly like a salad I got at a great bistro.
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1 user found this review helpful

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