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Delicious, this is our traditional Easter dinner. I also roast potatoes around the leg. I peel, quarter and par boil the potatoes and add them around the leg for the last hour of roasting. Parsnips are also a good root vegetable to do this with.

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2 users found this review helpful

Champagne Cake I

Reviewed: Jan. 6, 2011

This recipe tastes great. I really beat the egg whites until very stiff and beat the sugar and butter really well. i used the Whipped Cream Cream Cheese Icing on this and got rave reviews

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1 user found this review helpful

Scotch Eggs

Reviewed: Aug. 7, 2008

I have made these ever since my grandmother in law from Haddington Scotland taught me how. Only difference in recipe is, I use 1/2 original and 1/2 hot sausage.

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17 users found this review helpful

Fettuccine Alfredo III

Reviewed: Jun. 1, 2008

This is a fantastic recipe. I have made it for years with these changes. 2 tbsp. butter 1 lb. sliced fresh mushrooms 1/2 c. dry white wine 2 tbsp. chopped parsley 1/2 c. chicken stock 8 slices thinly sliced ham, cut in strips 2 c. whipping cream 1 lb. spinach fettuccine 1/2 c. Parmesan cheese Heat butter, saute mushrooms until soft. Add wine and parsley and simmer until all liquid has evaporated. Add chicken stock and bring to a boil, allow to reduce until slightly thickened. Add cream and ham, boil until reduced to half original amount. Add sauce to cooked pasta and toss. Add cheese and toss again. Salt and pepper to taste.

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2 users found this review helpful

Carrot Cake III

Reviewed: Nov. 18, 2007

PLEASE, SOMEONE TELL ME WHAT I DID WRONG!! I made the cake exactly as the recipe states, put in 2 9" round pans. It boiled over the sides, which isn't so bad, but when I took it out of the oven the middle of both cakes where sunken in. I am sure it is baking error, but not sure what it could be. Otherwise, the cake tasted great!!

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7 users found this review helpful

Clone of a Cinnabon

Reviewed: Sep. 1, 2007

Made these two times this week. Both times I made my husband take them to his office for all the employees to eat. If they stayed home I would be sick from eating them all. Only change I made was, first try I baked 350 for 25 minutes. Way too long in my oven. Second time, 20 minutes at 350. Much better. Cinnabon's are very gooy, and my second batch was perfect.

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5 users found this review helpful

Carrots and Onions Au Gratin

Reviewed: Apr. 16, 2007

This is very good. I did change a few things. I boiled the carrots and onions in chicken broth and I used Parmesan Cheese instead of Cheddar because that was what I had. Very tasty!!

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2 users found this review helpful

White Cake with Lemon Filling

Reviewed: Apr. 14, 2007

This recipe is fantastic. I used it to make an Easter Bonnet cake that we used on a Buffet table. It looked good, and tasted even better.

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1 user found this review helpful

One Bowl Chocolate Cake II

Reviewed: Mar. 19, 2007

This cake is very good. I have used it quite often. I ice it with buttercream and then covere it with fondant. A favorite each time.

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6 users found this review helpful

German Brotchen Rolls

Reviewed: Feb. 11, 2007

This was my first attempt at baking any type bread from scratch. It looks wonderful. The texture is great. All seems right until you taste it. Maybe I just don't know how German Brotchen is suppose to taste. Not bad tasting, just kind of no taste at all. I think I will continue with my new quest of baking bread though. I was fun!!

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2 users found this review helpful

Dump Cake II

Reviewed: Aug. 24, 2005

Just thought I would say that this is a fantastic recipe and that I have been making another version of :dump cake" since I was a kid. 1 package white cake mix, 2 cans pie filling (whatever you like) and 1/2 stick butter or margarine. blend cake mix and butter till like peas, place pie filling into a greased pan, top with cake and butter mix and bake for 40 minutes at 350. Makes more of a crisp than a cake, but it is good.

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64 users found this review helpful

Big Germans

Reviewed: Aug. 20, 2005

This is a fantastic recipe. One thing I did differently was to bake it in a round 9" cake pan. Our local Pancake House serves it like this and each pan is an individual order. I serve it with fresh lemon wedges and powdered sugar. When my son's friends spend the night they request this for breakfast every time.

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5 users found this review helpful