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Disappearing Marshmallow Brownies

Reviewed: Jan. 7, 2004

I made these on a whim and brought them into my workplace... they did indeed disappear! Super easy to make - and even the raw batter was delicious. I baked for ~18 minutes and they were still nice and gooey.

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1 user found this review helpful

Lemon Blueberry Custard Pie

Reviewed: Nov. 28, 2003

This pie is simple and delicious for anyone who adores fruit pies. The second time I made it, I used extra lemon zest and blueberries and found that it just improved the flavor! One note -- I suggest beating the egg whites to soft or medium rather than stiff peaks -- they'll integrate better into the rest of the mixture and you won't find weird clumps of egg white in the batter but will still get a light consistency.

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33 users found this review helpful

Vegetarian Gravy

Reviewed: Nov. 28, 2003

With a few variations, this is indeed a five star recipe. I have made it three years in a row for my vegetarian sis-in-law. The first year, I followed the recipe as written and found it WAY too garlicky. Since then, I've reduced the garlic to two nice-sized cloves and it's just perfect. When this recipe was originally published, it called for 1/4 cup of light soy, not four teaspoons. I still make it with that amount and find that no additional salt is needed. In addition, this recipe is for a very, very thick gravy, so I usually add about another cup of vegetable broth to get the consistency I like. I'm a meat eater and I absolutely adore this recipe – I'd recommend it to anyone!

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5 users found this review helpful

Beef Enchiladas I

Reviewed: Jun. 23, 2002

I sauteed leftover new york strip steaks for the filling, chopped up into bite-size pieces. I also made homemade salsa (didn't have any on hand) which made the recipe more time consuming but probably added a lot, flavorwise. I suggest heating some additional tomato sauce and sour cream and using that to help soften the tortillas - otherwise, they do break when you try to roll them up.

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3 users found this review helpful

Salmon Cakes II

Reviewed: Jun. 23, 2002

Absolutely delicious. I used 12 oz leftover grilled sockeye salmon instead of canned and doubled the amount of hot pepper sauce as we like things a little more flavorful (it definitely was not spicy). I only used half the recommended amount of butter and olive oil, and that was still more than enough. I served the salmon cakes with a dollop of sour cream horseradish on the side (1T prepared horseradish stirred into 3/8 cup lite sour cream) and it was fantastic. This is what I'm doing with leftover salmon from here on out!

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60 users found this review helpful

Chocolate Cheese Frosting

Reviewed: Feb. 15, 2002

Soooo good! I used this on Carol's Dark Chocolate Cake, and it was perfect. If you are a chocolate purist, you may want to leave out the cinnamon or cut the amount in half, but my husband and I both thought it was wonderful. Made enough to frost layers, top and sides of a 9" 3-layer cake.

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2 users found this review helpful

Dark Chocolate Cake I

Reviewed: Feb. 15, 2002

Absolutely delicious. Having read some of the other comments on this recipe, I decided to grease my cake pans, then line with wax paper, then grease again, and I had no trouble getting the cakes out of the pans. To prevent the dryness a few other cooks say they experienced, I preheated the oven to 350, then turned it down to 325 after I put the cakes in. I baked them for exactly 25 minutes and they were perfect - moist, rich, wonderful texture. And Carol's Chocolate Cheese Frosting recipe was great with it!

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3 users found this review helpful