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Irish Cream Truffle Fudge

Reviewed: Nov. 27, 2013
If you are in a hurry, this is even great without the top layer. THE TRICK TO MAKING IT CREAMY use an immersion blender when it is almost melted. Mine was as perfect as any time consuming fussy fudge.
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Chocolate Zucchini Cake III

Reviewed: Aug. 25, 2013
Substitute 1/2 of oil with sour cream, and you will be in heaven. If you want to turn this into cupcakes, cook at 350 for 18-20 minutes until toothpick comes out clean. Makes 36 if cups are 2/3 of the way full.
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Sweet Corn Cake

Reviewed: May 31, 2011
This recipe is wonderful! However, I usually just throw it all together and blend it with a hand mixer, You can substitute canned corn (omit the salt if salted) and use sour cream in place of the heavy cream (I think it tastes better this way anyhow) It will cook faster if you drop the grate in the oven and preheat the water while you are blending the ingredients. With the sour cream, this tastes just like it does at the mexican restaurants, and my husband begs for me to make it!
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