Baking since last week to prepare ahead of time for this week. So tonight among the rum balls, peach coffee cake, fudge, orange, glazed molasses, peanut butter and sugar cookies then there was this lemon bundt cake, super moist with the sweet yet tart lemon flavor I actually baked it last week, glazed it, then froze it. I took it out tonight for my guest and the flavor is incredible. I added extra lemon to the cake. I didn't have any lemons on hand so I used my organic bottle lemon juice and also extra for the glaze. Normally I don't add colors, but I did add two drops to my glaze to give it a soft sheer hint of yellow for the eye candy. My husbands told me three times already tonight how much he loves this cake..and it's just about gone! Thank you for this recipe! *Forgot to mention I followed another possters advice and using a toothpick, poked holes throughout the top of the cake. I also used half lemon juice and half milk instead of one whole cup of milk in the recipe. I also used powdered sugar in my glaze instead of granulated. Then as suggested by another poster in preparing the pan with the butter/flour I then sprinkled sugar to make my crust sweeter..it played real well with the extra added lemon...tart and sweet!

I didn't read reviews from other posters but I wish I had. This recipe is wonderful, but I wish I had creamed the cream cheese before hand as they stayed in their cube forms. My guest literally dug through and removed the lumps. Myself and a few others just creamed ours in. I added cinnamon on top of both layers of the bread and 1 sliced banana with my blueberry filling & also doubled the blueberry syrup recipe. All in all everyone loved the dish, I served it with thickly sliced turkey bacon; delicious. It's 12/27/11 & just made this again but omitted the blueberries, cream cheese, vanilla and maple syrup. I cubed the bread this morning & in large mixing bowl added 2 cups egg nog instead of milk & 2 TB cinnamon, soaked for about ten minutes then poured in a butter dish. I then dotted the top with butter, sprinkled some nutmeg and baked same as orig. directed. When I removed from oven I lightly drizzed maple syrup and served with warmed butter/maple syrup combo to top.

Absolutely best orange cookies. I made 4 dozen, ready for my incoming company, my family finished off 2 dozen before company arrived, now back to the kitchen. I didn't have frozen orange juice, so used some fresh oranges on hand. Also I had no sour cream on hand, used canola mayo/organic butter mix. Cookies came out super moist.

I added a tad more rum, rolled some in cocoa, some in powdered sugar and some in chopped nuts. Better yet, enjoyed rolling these along side my daughter while listening to Christmas music.

Superb. I've made this twice now, after Thanksgiving and now days after Christmas. This time I subsituted 2 chicken breast, cubed & skillet cooked. Also added some thyme and sage, used 7qts chicken broth, a bit more salt and white pepper. Made a delicious cream of chicken & rice soup too. My loaf of homemade herb bread went perfectly too! I love this very delicious and versatile recipe!

Wonderful recipe, thank you! I made my own dough using the dough setting on my bread maker, adding 2Tb of Italian Seasoning. I used canned chicken (2-12.5 ounce) I had no chicken on hand. So I had to variate the first steps. I added mushrooms to my saute, along with the onions and garlic, while I set aside the already mixed chicken with cream cheese. It made 18 chicken puffs for me. Caution: do not butter pan. Also if you make your own dough, make sure the bottom has enough dough to make a nice bottom crust.