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Yummy! The cake is moist & fluffy. It's not too sweet, which is a good match for the crunchy sugar topping. Just a warning: the cake batter doesn't have too much volumn, but don't worry - it'll rise to about 1" tall. This recipe is so easy and doesn't require a blender; it's perfect for late night baking!

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1 user found this review helpful

Applesauce Bread II

Reviewed: Jun. 8, 2000

The bread was a little dry because no shortening is added. The applesauce flavor isn't strong enough. It should be worth trying adding more applesauce next time, and hopefully there won't be too much moisture. I can't complain about this bread being lowfat though!

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11 users found this review helpful

White Bread For The Bread Machine

Reviewed: May 29, 2000

I used 1.5 tsp of yeast instead and it turned out great. I've tried using the recipe's 2.25 tsp of yeast with 3 cups of butter before and my bread always falls, so perhaps my breadmaker differs from everyone elses. I removed 3 tablespoons of flour and added in 3 tablespoons of gluten. The bread turned out soft and spongy and so delicious! It's similar to the soft breads baked in Taiwanese and Chinese bakeries.

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107 users found this review helpful

Chocolate Chip Bread I

Reviewed: May 23, 2000

Be careful if your bread maker's "add fruits and nuts" beep rings early! Mine does, and thus the machine was too hot and melted all the chocolate chips. The resulting chocolate bread was very delicious so I am definitely willing to try this again. If it doesn't work out again and I get no chocholate CHIPS, the resulting bread is still so good!

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19 users found this review helpful

Cornish Game Hens with Garlic and Rosemary

Reviewed: May 7, 2000

The hen turned out yummy, though a bit dry. I recommend using 350 degree heat for the full hour instead of baking at 450 for the first 25 minutes. Also, try using an orange wedge in place of lemon.

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3 users found this review helpful

Apple Oatmeal Bars

Reviewed: May 5, 2000

With a 1/4 reduction in the amount of butter, this still turned out moist and delicious! The dessert was more crumbly than like a bar. It can't be picked up and eaten with hands, but it's still really good. The slight tanginess from the apples and the sugary texture of it is yummy!

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8 users found this review helpful

Annemarie's Lemon Bars

Reviewed: May 2, 2000

This recipe was great with lime juice! The crust turned out to be taller than the lemon-egg layer above. This is fine if you're a crust lover like me. I'm curious to try increasing the lemon-egg portions or decreasing the crust portions to get a healthy lemon bar.

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0 users found this review helpful

Graham Moist Lemon Bars

Reviewed: Apr. 16, 2000

It was hard to press the graham cracker crust firmly into the pan, so as a result the lemon topping soaked into the crust. I ended up with a lemony graham crust with a millimeter thick lemon layer on top.

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6 users found this review helpful

Whole Wheat Honey Bread

Reviewed: Mar. 28, 2000

This bread is so delicious! The modifications that I like are: Use whole wheat, wheat and oat bran to in place of just wheat flour. I halved the amount the honey and it still turned out sweet enough. I omitted the dry milk and substituted water with milk. For shortening I used tub margarin. In the end, this loaf turned out yummy and good in the bread maker. It's even great after a week in the fridge!

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10 users found this review helpful

Butter Honey Wheat Bread

Reviewed: Mar. 28, 2000

When trying this recipe in the bread machine, the loaf fell to half its potential size! This recipe contains too much yeast and water as compared to a number of other honey wheat recipes.

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2 users found this review helpful