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Wonderful! I used cake flour instead of all-purpose, but I'm sure it would have been equally good as written. I made 3 9-inch rounds and baked at 325 for 25 minutes - they were perfect. I filled my cake with the almond custard filling from this site and it was like something you'd buy at a fancy bakery. Ohh la lal!

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German Chocolate Cake Frosting II

Reviewed: Apr. 12, 2010

No problems getting this to thicken up as written, no need for corn starch. Just keep cooking and stirring. I would recommend using a box cake mix - this frosting is so good it steals the show. It would be a shame to overshadow a fancy, from-scratch cake.

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Almond Custard Filling

Reviewed: Apr. 12, 2010

I cut back on the almond extract ... but shouldn't. It would have been perfect as written. It made enough to fill a triple, 9-inch layer cake (might have been a little much for just a double layer cake, but then you could eat the rest!) I'm going to make again with lemon extract. Wow is this a fantastic recipe.

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Big Soft Ginger Cookies

Reviewed: Feb. 25, 2010

Perfect as written. This is my all-time favorite cookie. I've made them several times now and finally got them to be soft. I took them out when they still looked under-cooked and then let them sit on the sheet for 1 minute before moving to a cooling rack.

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Country Fried Steak and Milk Gravy

Reviewed: Feb. 20, 2010

What a satisfying meal - I would dare call this dish a comfort food! Served with mashed potatoes and a veggie. It so hit the spot. I did not fry in lard. Instead I used about 2 T. canola oil. That was plenty for the size of my pan/steaks.

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Brazilian Black Bean Stew

Reviewed: Feb. 16, 2010

This is one of our new favorites - all those different flavors and textures! And so packed with veggies (to balance out the sausage and ham, I guess!) Thank you for the wonderful recipe.

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My Crab Cakes

Reviewed: Sep. 16, 2009

These should have been called "cayenne cracker cakes." I even cut the cayenne way back and it still drowned out the delicate crab flavor and the fun Old Bay flavor. There was also nowhere near enough crab meat. I respectfully suggest finding another crab cake recipe.

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Tasty Tuna Burgers

Reviewed: Aug. 17, 2009

I loved these burgers! I went a little heavier on the onion, celery & pepper and left out the taco sauce. I did put them in the fridge prior to cooking and they did not fall apart at all. A new favorite; I'll be making these again soon.

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Apple Spice Snack Cake

Reviewed: Jun. 21, 2009

This cake was very dry using the recipe as written. The can of apple pie filling I used was mostly large apple chunks - if it had been less fruity and more watery/syrupy the cake may have turned out better. I won't be making this again.

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Beer Brisket

Reviewed: Jun. 2, 2009

As written, I found the liquid cooked down so much that, had I not been checking, would have been a sticky burnt mess. I will add an additional 12 oz. of water next time, and also more onions. The cooking time and temperature seemed fine. With these slight changes, it would be a 5 star recipe.

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Peanut Butter Noodles

Reviewed: Jun. 2, 2009

I thought this was terrific and plenty salty even though I substituted water for the broth and cut down the soy sauce to 1 T. Served it over thin spaghetti. This tastes like it came from a restaurant. It is a new favorite.

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Thai Pork with Peanut Sauce

Reviewed: Jun. 2, 2009

Tastes like something served in a restaurant! I can hardly believe this came out of my kitchen. I added the peppers and green onions into the sauce. Fantastic.

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Carrot and Fennel

Reviewed: Mar. 12, 2007

Wonderful recipe; can't wait to make again. I didn't have coriander, so I used curry powder, I substituted 1/4 C. half-n-half for the 1/3 C. heavy cream and I used just a scant 1/4 t. anise seed. How fun it is to try a new veggie (fennel)!

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