CL Recipe Reviews (Pg. 1) - Allrecipes.com (18141035)

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Chocolate Zucchini Cake III

Reviewed: Oct. 2, 2011
FANTASTIC recipe! Thanks to reader reviews, I substituted half the oil with applesauce, so 3/4 c. oil and 3/4 c. unsweetened applesauce. Substituted Ghiradelli semi-sweet chocolate chips for the walnuts. Topped with a decadent chocolate frosting using 3 squares unsweetened chocolate melted in a double boiler with 3 Tbsp. butter. Cool 5 minutes; transfer to mixer bowl. Beat in 1 tsp. vanilla, 1 tsp. espresso powder, 2 tsp. light Karo syrup. Add 3 c. confectioners sugar and continue beating. Add 2 to 6 Tbsp. milk, adding one Tbsp. at a time to desired consistency. Beat until fluffy. Spread on cooled cake. I brought this to a friend's dinner party last night; she made her Italian MIL's Chicken Parmesan. A great cook; she HAD to have my cake recipe! This will be a summer dessert tradition to use all that garden zucchini. Thanks, Sandy, for sharing your wonderful deliciousness!
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Raspberry Streusel Muffins

Reviewed: Jul. 20, 2010
I made these to use some of the raspberries from our backyard. WOW, they were delicious and very tender. I tweaked the recipe a bit by adding lemon zest, about 2 tsp., and 1 Tbsp. fresh lemon juice, and substituted buttermilk for the milk, bringing all dairy ingredients to room temperature. I used additional raspberries as other readers advised at about 1 2/3 cup total. I eliminated cinnamon in the batter and substituted nutmeg in the topping. Delicious, light lemon flavor with the raspberries. This will be a summer favorite during raspberry season. Thanks for a great recipe, Catherine!
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Hash Brown and Egg Casserole

Reviewed: Apr. 13, 2009
I loved the idea of using hash browns, but the quantity was too much. I'd leave out at least one cup of the potatoes. Next time I may fry the potatoes in a little oil with salt/pepper for better flavor and texture. Add a few more eggs and milk for more yummy filling. The cheese and sausage was delicious. Basically a good recipe that I'd like to tweak for our tastes. Thank you!
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