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Tangy Honey Glazed Ham

Reviewed: May 14, 2012

Excellent and very tasty and moist result

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2 users found this review helpful

It was very good for the people that enjoy mango flavor, it is a strong flavour by itself but the combination with ripe bananas was excellent because the get along very well and lowered the mango flavor. I don´t know if I packed them very promptly in a container and they have to cool for a while but some of them got sticky with the paper cups and could´t get them out completely.

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3 users found this review helpful

Addictive Pumpkin Muffins

Reviewed: Dec. 10, 2007

A great potential recipe, I agree that should increase species a little bit and that´s it! I use splenda brown sugar for baking and gave it an amazing brown color. No other changes in the recipe that is simple and healthy by itself.

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0 users found this review helpful

Chocolate Muffins

Reviewed: Dec. 10, 2007

Excellent recipe! was a real hit in my family during this weekend that we celebrated Mothers Day in our country and I made a basket with different muffins as a gift. Thank you for sharing this recipe with the community. I will keep it! as a 2007 winner!

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8 users found this review helpful

A Plus Carrot Cake

Reviewed: Jun. 14, 2007

Excellent recipe...need no change at all. A perfect keeper, everytime I bake this cake is a success by itself. Serve it with cream cheese frosting always.

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2 users found this review helpful

Irish Soda Bread I

Reviewed: Mar. 16, 2007

Delicious....tender, moist and delicate. I used splenda baking sugar instead instead of sugar and add 1 teaspoon of anisse seeds in addition to the raisins that I use 1 and half cup. This is the first time I try this kind of bread, so I don´t know if the original recipe calls for a dry bread, but I prefer a moist one, so this recipe is really a keeper for its simplicity and flavor. Thanks for sharing it. Mery

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0 users found this review helpful

Strawberry Tiramisu Trifle

Reviewed: Mar. 15, 2007

Thanks for this excellent recipe that closed our italian gourmet dinner, we cook pasta with champagne and shrimp white sauce and/or arrabiata sauce from this website and this desser made the perfect match with it. I double the recipe to serve approx. 24 servings.

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3 users found this review helpful

Pineapple Upside-Down Cake

Reviewed: Mar. 15, 2007

Excellent! everybody love it and best of all, made it with splenda sugar blend brown and white sugars. ... Thanks for sharing it. Mery

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0 users found this review helpful

Sugarless Pumpkin Pie II

Reviewed: Nov. 22, 2006

Great recipe for diabetics hubby and mother-in-law who is an expert in cooking and baking. The only changes I made: I use 1 cup of splenda for baking sugar and fat-free evaporated milk plus 1/2 of lite whipping cream.

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21 users found this review helpful

Mom's Pumpkin Pie

Reviewed: Nov. 22, 2006

Excellent flavor and texture, good one. I only change the milk for evaporated milk and used pumpkin spice mix.

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2 users found this review helpful

Cajun Cake

Reviewed: Mar. 4, 2006

Excellent recipe! Everyone loved it, because of its texture and its presentation, I used a 10" ring mold and baked one day ahead and wrapped in plastic wrap in order to enhance the flavours. It serves perfectly well and was a hit, congrats! I planned to serve it with praline ice cream but it was not necessary.

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13 users found this review helpful

Oven Baked Jambalaya

Reviewed: Mar. 4, 2006

Excellent recipe! congrats! I only made two important changes in this recipe #1 chicken broth: reduce to 3 1/2 cups of broth because I assume it was to much water in the canned tomatoes and, # 2 shrimps: fresh shrimps added unfrozen and cleaned at the last 20-25 mins. of the baking time. I double the recipe for 32 portions and actually served about 48, together with caesar salad and french bread with a cajun cake as dessert.

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3 users found this review helpful

Aunt T's D.W.I. Rum Cake

Reviewed: Jul. 31, 2002

I was asked to bake the traditional Rum Cake and I want to surprise my family with something more impressive, I made it, this recipe was a hit. But I think that for the next time I will lower the glaze ingredients, because is a little bit too much of glaze, I didn't use it all in the cake, so what I did is reheated when I served the cake and if someone ask me I will drip it as a sauce over the cake, that I decorate with chantilly cream and fruits (strawberries and kiwis).

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9 users found this review helpful