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Whole Wheat Banana Nut Bread

Reviewed: Jan. 16, 2013
Wow! My kids gobbled this up... they had no idea that it was actually a healthy treat! I substituted 1/2 of the oil with ground flax (substitute 1 part oil with 3 parts ground flax)... so instead of 1/3 cup oil, I used 1/6 cup oil and 1/2 cup ground flax seed. It rose nicely and was very moist. I cut a slice and either toast it or heat in microwave then top with a little butter spray and some light cream cheese... very tasty! Thank you! This is a recipe I will use again and again!
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Sugarfree Pumpkin Pie

Reviewed: Dec. 16, 2012
Wow! I was a bit dubious about this recipe because it's a no-bake. The texture turned out to be like any other pumpkin pie!! I'm completely surprised how good this pie is... Because it's no bake, there is no real bitterness from the sweetener. I used splenda. After I added the splenda, the filling had a tiny bitter after-taste... not too detectable. However, once it set, the bitterness was gone. Next time, I will wait until the filling is at room temp to add the splenda. I used a store bought graham cracker crust... so 1/8 of pie only had 27 carbs total... very satisfying, too!! Wonderful!! Thank you so much for the recipe!
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Lemon Cake with Lemon Filling and Lemon Butter Frosting

Reviewed: Aug. 22, 2010
This cake is awesome! After making it once, I made a few changes. I made 50% more custard to fill the middle layer, rather than the frosting. I also added a tsp of lemon extract to the custard. The frosting is a little sweet but still very good. I only added 1/2 the milk because the first batch was a bit runny. The batter was perfect and very moist...used 8.5 inch pans and worked out well.
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