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Delicious--exactly what I was looking for. Very moist, strong corn flavor, and coarser crumb. I doubled the recipe and poured it into a 9x13 pan, baked at 400 degrees for 27 min and it was done! I reduced the brown sugar by 1/3 cup (for the doubled, so that would be 1/6 cup for the original) and it came out perfect in regards to sweetness. Used melted butter instead of vegetable oil because I love the taste of butter in my cornbread. Mmm!

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Raspberry and Apricot Rugelach

Reviewed: Aug. 25, 2008

These turned out FANTASTIC, and were quite addicting. I'm pretty critical about my baking, and these were one of the few things that I was able to call a success--to my roommate's astonishment ("you've never said that before!") Be sure to FOLLOW DEBORAH'S ADVICE (see previous review) about rolling out the dough between 2 sheets of wax paper before refrigerating--makes it so easy. I divided the dough into 4 balls, rolled each out between 2 sheets of wax paper, and refrigerated them for 20 min while i made the filling. Make sure that when you peel off the wax paper it isn't sticking to the dough--if so, put it back for another 10 min. For the filling, I only used 2 T of sugar, and it was just right. I used 1 T of raspberry jam and it didn't ooze everywhere, and I baked them on parchment paper lined baking sheets. I followed another reviewer's advice of placing them, rolled up and ready to go in the oven, into the fridge first for another 20 min before baking--this ensured that they were nice and flaky. Mine only needed 25 min in the oven.

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Heavenly Angel Food Cake

Reviewed: May 18, 2008

I made an angel food cake as a kid that turned out great, so i'm not sure what went wrong here. I didn't have almond extract, so I thought I would use lemon extract but when i poured in a couple drops it made a "hissing" sound that made me scared, so I didn't add the rest. I halved the recipe and poured it into 18 muffin tins wiht liners, and they looked great in the oven after about 10 minutes, but at close to 20 when I pulled them out, they'd shrunk. :( Also, they came out a lot denser than I expected, and I'd whipped the eggs to stiff peaks and folded in the flour like it said. Maybe I'll use cake flour next time, like some of the other recipes, and no muffin liners? And probably check them at 10 minutes. They taste fine and my roommates like them, but I usually do a lot better than this.

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Quiche Lorraine I

Reviewed: Feb. 2, 2008

Very soft and delicate--much nicer than I expected. For a firmer quiche, add another egg and decrease the cream/milk. Changes I made: I sauteed mushrooms, spinach and some turkey ham in with the onions, and sprinkled with salt and pepper. I used 1 c. half-and-half instead of milk, and sprinkled salt into the egg mixture rather than using a full 1/4 t. I also used a combination of swiss cheese and mixed shredded cheeses (cheddar, monterey jack and mozzarella) to give it more flavor. Lastly, made my own pie crust--see "Pastry for double pie crust"--which was very flaky and made it very good.

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Chocolate Chocolate Chip Muffins

Reviewed: Apr. 26, 2006

"Fudgey and AMAZING" is what I said right after they came out of the oven. I'd doubled the eggs, used chocolate chips instead of squares, and substituted salted butter for the unsalted + salt. They were a huge hit at church the next day : ) By the 2nd day they were getting a little dry, though, so next time I will try adding sour cream as some others have suggested or some more liquid, perhaps oil. But even so, I reheat them in the microwave for 20 sec. and serve with milk...mmmm....

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Baked Honey Nut Chicken

Reviewed: Apr. 1, 2005

I just made this for dinner and it was wonderful. I added some orange juice to the egg/honey mixture, which gave it a nice added citrusy taste, and drizzled more honey and orange juice halfway through. I used thigh cutlets instead since it was what I had (and juicier) and they took less than 30 minutes in the oven. Sweet and nutty with an extra zing--they were great. I served them with brown sugar sweet potatoes... :)

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