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Thank you Tammy for a fantastic recipe! I did not change a thing; it was for a birthday and it was a hit - moist and full of flavor. It was like walking thru a land mine to locate the reviews of those who actually tried your recipe, but I believe those who followed your recipe really were in for a treat. I challenge you to try the unaltered revile of Tammy. Thanks again. This is a keeper.

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Lemon Cake with Lemon Filling and Lemon Butter Frosting

Reviewed: Feb. 22, 2010

This is a wonderful cake. It is light and very moist. It may be the best cake I have ever made. After reading the reviews, I used cake flour instead of all purpose flour (my only change). I made it for my mother's birthday and she loves every thing lemon. She was more than pleased. Thank you ever so much for sharing your wonderful recipe.

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GA Peach Pound Cake

Reviewed: Dec. 20, 2008

Great recipe. I used fresh peaches and it was wonderful. Thank you

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Poppy Seed Bread with Glaze

Reviewed: Dec. 20, 2008

This is absolutely a great bread. The first time, I made it for a breakfast and it was a great hit. The second time I made it, I used lemon flavor, zest from a lemon and buttermilk. The buttermilk made it less dense. Both breads were great, however. Again, wonderful. Well, I keep making this bread. This time, I was out of the butter flavor. I used a stick of melted butter to total the 1-1/3 c oil plus 1-1/ t of oil to equal the oil and butter flavor. It was GREAT! Thank you for this recipe and I have definitely saved it to my recipe box.

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Eggplant Parmesan II

Reviewed: Nov. 2, 2008

This is a great recipe! My eggplant was vey tender, so I followed the recipe exactly. I used only one eggplant because I was making it for only 2 and it was a good size. I was amazed it had such flavor and texture because it was baked. Came out great. This recipe is a keeper! Thank you so very much!

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Butternut Squash Soup II

Reviewed: Nov. 2, 2008

This was an excellent recipe. I peeled and chopped all the vegetables, seasoned with sea salt and pepper, drizzled the vegetables with olive oil and roasted @ 400 degrees for about 20-30 minutes. After removing from the oven, I didn't have any vegetable stock and simmered on stove top in a quart of water for another 30 mins. or so to create a stock; then blended veggies and stock and what a wonderful wonderful soup. Excellent flavor! I did not add butter because I did not want the extra fat. As for an easy way to peel the squash, I used a potato peeler and it was very easy. I cut off the top or the squash, cut it in half long ways and chopped, then did the same for the bottom using a spoon to scoop out the seeds, cut it long way and chopped. Thank you for a wonderful soup!

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Spaghetti Pie II

Reviewed: Apr. 25, 2005

We loved this! Very quick and easy recipe. I doubled the recipe. I substituted 1 lb andouille sausage and 1 lb of grilled chicken in place of the ground beef. I think it should be made the night before to allow the flavoring to penetrate. It was GREAT the following day! Served with French bread, olive oil and parmesan cheese and fresh field greens - yum-yum! Will DEFINITELY make this again.

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Red Pepper-Salmon Pasta

Reviewed: Oct. 17, 2001

This is a great recipe! I was afraid the juices from the salmon would make the sauce too fishy, but it was very well camouflage by the other ingredients. I am not very partial to cilantro and it is domineering, but still very tasty. I will make it again but with a little more jalapeno.

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