What a wonderful recipe! Texturally, this is exactly what I was looking for: nice and light, not too thick or heavy. It's like a pudding/custard hybrid. I think next time I'll reduce the sugar by 2-3 tablespoons, but that's just personal preference; I don't have much of a sweet tooth. I omitted the butter at the end, used whole milk, and used only 1/2 teaspoon of vanilla. Definitely a keeper; it's in the fridge, and I'm having to force myself to stay out of it! (To those concerned about the recipe not requiring you to temper the egg: Using egg yolks to finish a dish, as this recipe does, is called a "liason." It's not a recipe flaw; it's just a different technique. Generally, in a liason, yolks are combined with cream, then added to the dish at the very end; the submitter chose to use a cornstarch slurry instead. Don't be put off by it - it works wonderfully!)

Reviewed On: Aug. 18, 2011

Oh, this is FOR SURE my new go-to pound cake recipe! I've been using two recipes regularly - one which uses cream cheese, and one which uses whipping cream (both also from this site) but wanted a recipe that didn't require the extra ingredients. This is exactly what I was looking for - a little lighter, but still dense and moist. I used all butter instead of using shortening, and, per other reviewers, swapped out the almond for vanilla extract, and added a bit of salt. [After perousing other reviews, I have to add: If you're getting a batter that is at all "runny," you are doing something wrong. The batter should be extremely thick and should resemble whipped cream. Overly-soft butter will yield a softer batter and a flattened cake, as will incorrectly-measured flour and/or a butter/sugar mixture that hasn't been creamed long enough - I gave it 10 solid minutes on high speed in my stand mixer, scraping the bowl occasionally.]

Reviewed On: Aug. 16, 2011

I make a similar meatloaf frequently, using a one-pound bag of mixed vegetables, thawed and pureed in my food processor, with two eggs. It's actually a really great way to sneak in some extra veggies, and makes for a really delicious, juicy, flavorful meatloaf. I started to make this, but halfway in, I just couldn't complete the recipe as instructed. I would suggest using only half of the vegetables in this recipe, omit the potato entirely, and omit the extra seasonings; the vegetables really add a lot of flavor to the beef, and I think the seasonings compete with it. That is a LOT of Dijon mustard, and a large amount of dried herbs, which tend to be more potent than fresh anyway. I used the meat, vegetables, eggs, a few dashes of worcestershire sauce and a bit of extra salt, but nothing else, and it was fine.

Reviewed On: Jul. 18, 2011