KRISARAI Recipe Reviews (Pg. 1) - (136325)

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Fresh Fig Cake

Reviewed: Sep. 7, 2008
An excellent way to use fresh figs. No matter what time I make it, this cake is not around long enough to see the next sunrise. I think the variable juiciness of fresh figs may give different results each time, so you have to be flexible when making it. I leave out the water in the fig topping and use a little more lemon juice, sometimes some zest. Wonderful recipe!
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Blueberry Drop Cookies

Reviewed: Aug. 29, 2008
All my taste-testers dropped to their knees. This is a great recipe. However, due to the nature of blueberries (a very WET fruit), you will have to make adjustments depending on the crop. I used small, compact berries, so I cut the milk by half. I did not want extra moisture in the dough from broken berries so I mixed half gently in the top half of the dough, baked it, then mixed the rest as I scooped. Lastly, I used real butter for flavor. They did NOT taste like muffins. This is a delicate cookie that does not keep as nicely as others, but a very special treat indeed.
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Israeli Moroccan Couscous

Reviewed: Jun. 27, 2005
Easy, excellent, low calorie stew. I dice the vegetables and increase the curry powder. I also use a can of diced tomatoes instead of the tomato sauce and deepen the flavor with chicken broth base. I have made this over and over-- it is a favorite staple at my house. My son's friend (from Morocco) ate half a batch at one sitting, and he was only 12!
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