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i add a touch of orange flavor, grated orange peel, cherries and choc. chips, also if you dont want to take time to drain ricotta, add 1 package of instant vanilla pudding when mixing, this firms it up nicely. also, when in a hurry you can buy ready made boxes of cannoli shells,especially when you dont need quite as many,lol

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8 users found this review helpful

Soft Chocolate Chip Cookies I

Reviewed: Jan. 20, 2011

nasty dry,horrible, nothing like a good chocolate chip cookie

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5 users found this review helpful

Canned Apple Pie Filling

Reviewed: Dec. 18, 2011

I made this to fill turnovers and strudels. worked beautifully, a few changes- I used 3 cups of pasturized cider and 5 cups water, also extra cinnamon and a dash of cloves. I diced the apples and added them to the sauce and then chilled the mix since I wasn't canning it. a nice thick sauce, much better than store with a homemade flavor. will try again and freeze some.

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4 users found this review helpful

Brunch Scones

Reviewed: Aug. 11, 2011

these were nice baking powder biscuits, but tasted nothing like a real scone, nice texture, rose nice, but bland in flavor. I will go back to my uk recipe.

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2 users found this review helpful

Most Amazing Challah

Reviewed: Jul. 25, 2011

an extremely good challah, easy, quick and nice texture, one problem with your recipe....cool before slicing??? I was lucky there was any left to cool!!!! son attacked it as soon as it was out of oven.

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2 users found this review helpful

Applesauce Loaf Cake

Reviewed: Jul. 5, 2011

this is the best recipe for a nice moist loaf cake! if you switch 3 ripe bananas for applesauce (add another tbs. of butter) and omit all spice but a pinch of nutmeg, makes a fantastic banana bread without the bite.

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2 users found this review helpful

Jumbo Raisin Cookies

Reviewed: Oct. 18, 2011

modified this a bit by using jarred mincemeat, lovely flavor, nice and soft and moist. will replace my old raisin cookie recipe with this one.

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1 user found this review helpful

Rugelach

Reviewed: Mar. 30, 2011

not bad, but to improve the batch ,each round should be rolled out, butter added and envelope fold twice, this brings it more to a pastry and less of a solid lump

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1 user found this review helpful

French Bread

Reviewed: Oct. 29, 2008

added a bit more salt, and spritzed with water halfway thru, left egg white out since true french bread doesn't use this, lovely crusty bread. don't skimp on kneading or rising time, it should triple in size to get the real texture of french bread.

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1 user found this review helpful