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This is the best banana bread EVER. Just make it exactly as specified in the recipe and I don't believe it is possible to be disappointed. As per usual with banana bread, the riper the bananas the better. Though I always add extra banana whenever I have it- I basically just "round up" with the bananas. Soooooooooooooo good. We always look up this recipe when making banana bread- yum!

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Middle Eastern Rice with Black Beans and Chickpeas

Reviewed: Jul. 30, 2009

This was "okay." Careful if you prefer milder flavors like we do. It was a bit too spicy for us (esp for me as I did not put turkey in my portion- husband had turkey in his and said that cut down the spiciness some but still not enough)- I wish I had used about half as much cayenne. Without so much heat, I would add more spice but right now am not sure which/how much over the cayenne. Also, this is my first time cooking with basmati rice and it came out quite mushy- more I expected. I don't know if it is supposed to be that way or not for this recipe, and maybe my stove's low cooks differently or something, but I would have preferred a firmer rice. I did notice that the cooking directions on the rice box are about half of what the recipe states so if I ever made this again I would follow the box directions for cooking instead. Loved the tons of beans- husband and I are both huge fans of beans. This needs to be eaten with a HUGE salad or something light to balance it out as it is such a dense dish.

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Award Winning Peaches and Cream Pie

Reviewed: Jun. 19, 2006

Caveat: we did the "bake the crust 10 mins first" tip as suggested by many to avoid sogginess, so take this with that grain of salt. This recipe was strange. Certainly not a pie in any regards and the flavor/texture combination was not the best. My father loved the tangy peach taste to cut the sweetness of the cheesecake part. The rest of us thought it was okay, but weird. And the bottom was remniscent of cornbread or pound cake. It just didn't all fit together for me. Not terrible, but just not what I was expecting at all.

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Old Fashioned Coconut Cream Pie

Reviewed: Jun. 19, 2006

AWESOME- kudos Carol H! We did as suggested by other reviewers and split the 1/2 and 1/2 w/ coconut milk, subbed 1/3 c cornstarch for the 1/2 c flour, and made our own whipped cream. I'm sure the original recipe was just as good, however, I will probably continue to make it exactly this same way due. This was my first coconut cream pie and my family thought it was THE best they had had in as long as they can remember. Even non cream pie fans will probably admit defeat and have some- I did! ONE ISSUE, and maybe others can help me out with this because of my lack of cream pie making experience, but the filling took waaaaaaaaaay over an hour to firm- probably closer to two, and it never did boil as it should per the recipe. We finally turned the heat up a bit to after my husbands arm was about to fall off from stirring (notice I didn't say my arm, hee hee hee :)) and even then it was sluggish to respond. We had even let the half and half set out to warm closer to room temperature, etc., and tried to be patient, but it never even considered boiling. Once it did start to firm, I was afraid of it turning out rubbery, I didn't let it keep cooking long, so our cream section was softer than some out there, but my family really liked that about it as well so it was a good accident. Final thoughts? Con? Time = longer than you think, unless you have a trick for getting the filling to firm w/o burning Pros? It's easy to forget the 1 Con once you taste it!

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