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Moist Holiday Honeycake

Reviewed: Apr. 25, 2012

Great cake, both in taste and texture (it's like a spice cake). I find, however, that only 1/4 C each of white and brown sugar is sufficient.

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What it needs added is some water from the olive jar. That will take care of the salt addition part - otherwise, it ends up pretty dry. I would say this is not really a salad, it's a tapenade or bruschetta mixture. Even with the mentioned change, it's nothing that stands out - just average.

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Special Turkey Gravy

Reviewed: Nov. 25, 2011

Very good and easy to make.

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3 users found this review helpful

Slow Cooker Mashed Potatoes

Reviewed: Nov. 25, 2011

I found that the potatoes had just the right consistency without having to add any of the water.

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Yummy Apple Pound Cake

Reviewed: Nov. 21, 2011

Rather time-consuming but a good, moist cake. I only used 1 1/4 C sugar and it wasn't missed. Also, I didn't have quite 1 C of maraschino cherries, so I added some red candied cherries. It worked out very well.

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Outrageously Good Holiday Salad

Reviewed: Nov. 20, 2011

The grapefruit skins give it a bitter taste in each bite. This hasn't worked out for us at all.

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2 users found this review helpful

Applesauce Bars

Reviewed: Oct. 22, 2011

This is not a 'bar' but rather a spice cake. If baked in a smaller pan, then it gets to also look like a cake; if baked in a 9x13 pan it's still a cake, but too thin.

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Zucchini Spice Cake

Reviewed: Oct. 19, 2011

Good taste and nice texture. However, this is a pretty time-consuming cake to put together.

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Hurricane Cake

Reviewed: Apr. 11, 2011

It tastes great but it's loaded with calories from fat and sugar. To help relieve at least a little of this problem I only used 1 cup of powdered sugar.

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3 users found this review helpful

Easy-as-Pie Lemon 'Meringue'

Reviewed: Feb. 8, 2011

It was good and simple to make, but I knocked it one star because it is quite time-consuming. Also, the crust ends up having an inordinate amount of fat - it practically swims in fat when you take it out of the oven.

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Pumpkin Chip Cookies

Reviewed: Dec. 29, 2009

The correct baking time is 18 minutes. The cookies were still raw inside after only 12 minutes. Also, I have found that they should be allowed to cool on the baking sheet for about 5 minutes before removing them to the racks. Otherwise, since they're so soft, they break easily.

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4 users found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 22, 2009

Total failure. These things are falling apart as soon as they are touched (even though more flour was added to make the sticky dough able to be handled). I used butter-flavor Crisco, and it should work just as well as butter, for which it was designed to be a substitute.

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Zucchini Cookies

Reviewed: Sep. 12, 2009

The indicated 8-10 minutes baking time is sorely inadequate. 13-14 minutes is the correct time. Also, 2 C sugar make them way too sweet.

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Zucchini Cobbler

Reviewed: Sep. 10, 2009

Wonderful recipe, plus it uses up a lot of zucchini, not just one or two cups like most recipes.

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Mom's Zucchini Bread

Reviewed: Sep. 3, 2009

The given baking temperature is unrealistic. It took 1 hr and 20 minutes for the loaves to get done. I definitely recommend using 350 degrees.

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5 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Aug. 28, 2009

This recipe is not very forgiving. I used a smallish zucchini (which I also drained of a lot of its liquid). It yielded a little more than the 2 cups indicated in the recipe. The batter ended up being the proverbial 10 lbs. of stuff in a 5 lb. bag. It rose like the dickins in the oven and overflowed the pan. So... the 4 mini pans don't begin to cover the room needed for this batter. Try using at least 5 if not 6 mini pans. Also, the recipe indicates a "light" greasing of the pans is needed. I greased them well and yet two of the loaves stuck to the bottom of the pans. I only used 2 C sugar instead of the 2 1/4 C required by the recipe, and it still was overly sweet. Also, even when it's cut the next day, it doesn't cut well; it easily crumbles.

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Zucchini Cream Pie

Reviewed: Aug. 22, 2009

This is a delightful recipe, worthy of five stars. Easy to make, too.

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Clone of a Cinnabon

Reviewed: Aug. 6, 2009

Good rolls. However, I found that less flour is needed - the dough comes out quite stiff. Also, there is way too much sugar/cinnamon filling. Using only 4 C of flour makes a good dough (without the risk of breaking down the bread machine.) I used Betty Crocker whipped cream cheese icing and the end result was great - and time-saving.

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Sour Cream-Rhubarb Squares

Reviewed: Jun. 5, 2009

This is an excellent recipe. The suggested 2 1/2 cups of rhubarb work out great. Keeper.

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Rhubarb Upside Down Cake I

Reviewed: May 24, 2009

I decreased the amount of sugar a bit - which I do with just about all dessert recipes. Other than that, I made the cake exactly as written and there was no need for any changes/additions. It's great as is and no mods are needed.

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3 users found this review helpful

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