This is an excellent and simple recipe. I followed advice of others and used corn starch instead of flour (actually I use half of each) and have never had any issues with a flour taste or texture. I recommend a lattice crust for the top - I always find with fruit pies this stops them from being too runny, and looks fancy too.

Reviewed On: Apr. 12, 2009

This was a really great glaze for the Easter ham I just made. I happened to have some Jack Daniels around so I used that following some people's suggestions for adding bourbon or rum, and it seemed to work well. I ended up covering the ham while I baked it (I was making potatoes at the same time and didn't want to dry it out), so when the ham was done I took all the liquids on the pan, added some corn starch, and boiled down to a glaze that I poured over the sliced ham. I was making this up as I went along but it really made the ham extra tasty. We usually have ham with cherry sauce, but we didn't have access to cherries and this was a great substitute.

Reviewed On: Apr. 12, 2009

I followed all the previous input to this recipe (making a roux and adding more zest) and the potatoes turned out great. I may have cooked the "roux" a bit too long (it was very thick), so I just poured in some more milk. I added a fair amount of seasoning and it could have used more - there are so many potatoes, don't be afraid to be generous with the spices.

Reviewed On: Apr. 12, 2009