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My dad was a Marine who spent a good bit of time in Germany. He fixed this a lot when I was a child and this recipe was the perfect recreation of those memories. A wonderful, tasty, and above all else SIMPLE dish.

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Rolled Buttercream Fondant

Reviewed: Mar. 13, 2009

For those looking into a nice fondant with everday ingredients, you have found it. I am aware of the reviews as I read almost 10 pages before I nervously gave this a try. I think that patience is the key as well as awareness of texture. I think silky playdough is the best way to describe the ideal texture. You need to keep in mind that you are adding sugar when you roll it out and that you can “dull” the finish with even more sugar……if you feel the need, so if it could use more, it's ok, it will get it in later steps. If you do add too much sugar, splash a little extra corn syrup to thin it out. If you’ve added an extra pound of sugar, try a quarter cup of extra fat and keep playing with ratios. The secret here is to keep track of what you are adding so you can use the original recipe as a guage to know where you are as far as proportion goes. Humidity, patience, common sense and ego all play a part in your success with this recipe. Cooking is a science, literally. This would be an extremely tedious recipe to use for a wedding cake or anything large and intricate, but if you are willing to make pieces ahead and let them dry (think buttermints), and give your finished product plenty of TLC this is do-able (and far tastier, which is the point right?) My hubby’s birthday is tomorrow, and I now know I don’t have the time to do what I wanted to do….but next b-day, I know to start a week or so ahead so I can dry my little men and chainsaws out. Anything you want to hold a 3-D shap

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Good Old Fashioned Pancakes

Reviewed: Feb. 28, 2009

I gave this 5 stars because it is truly an amazing basic recipe. I have twisted and turned it in many directions (so much that I will list them as different recipes later)but have only been motivated to do so because I have discovered the perfect base on which to build (and they are darn good plain like this). I do think sifting the flour is a good idea. I don't own a sifter, but have found stirring and "fluffing" the flour and dry ingredients in a recipe with a fork or whisk works just as well. You'll see the difference and know when it's right, trust me. Room temp ingredients are also key. I would like to note that there has been mention of the batter thickness. My batter came out with a mousse type consistency. This isn't like packaged mix, it does not bubble up to indicate doneness. It develops a crust like a cake or waffle. Now that I think about it, this is like a Belgian waffle-style batter. Know what to expect before you make it and you'll be just fine. With that said, I can figure out just about anything in the kitchen. I've got bread down pat, but I've always had problems with pancakes (yes, even instant). This is foolproof - if you can get past the appearance of the finished raw batter. The texture is light and airy, like a cake. Adding vanilla, sugar, etc. give it a genuine cake taste too. Best of all, unless you have your pan way too hot, you can't burn em. You can't under cook them because they won't flip until they are about set. Verona, thanks a billion for an

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Caramel Popcorn

Reviewed: Feb. 17, 2009

Oh my gawwwd!!!!! I don't know what I really expected but despite the rave reviews and my deep rooted affection for all things caramel, the final product knocked my socks off! I will never buy caramel corn again.....NEVER! These little crunchy clouds of caramelized goodness have me saying to heck with the butter, I'll just have to rock my hip hop abs with a caramel corn butt! I started with half cup butter, but at boiling time it looked a wee bit too thick so I added the second stick. Seriously mix, boil, pour, dry. It's that simple, and even without nonstick spray (I missed a pan)it cleans up with a quick set in some hot water. I'm a pigpen cook (flour on the cabinet doors and in my hair every time I prep a pan)....my kitchen is still clean! This is now and probably forever my favorite recipe. Thank you, thank you, thank you.

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Easy Fried Eggplant

Reviewed: Feb. 17, 2009

I'm on board with everyone as far as added seasoning is concerned (marinated in olive oil, garlic, salt, pepper then dredged in flour to help egg stick, onion soup mix in bread crumbs). With that said, I have always tried assorted methods of frying my eggplant coated in flour....and have always ended up with a floppy, occasionally tasty mess. We're poor country folk, we like to eat stuff like this with our hands....and my way didn't accommodate. The color, the texture, SIMPLICITY you get it all with this recipe. I don't review much, but eggplant is one of those foods that is a disaster if you don't get it "just right". Well guys, this is "just right". Thank you for a very simple, adaptable recipe.

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