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Doughnut Bread Pudding

Reviewed: Dec. 13, 2009
Try dried cranberries instead of raisins for a nice holiday brunch dish; looks very festive. Next time I make this, I'll try chocolate chips.
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10 users found this review helpful

Irresistible Irish Soda Bread

Reviewed: Mar. 17, 2009
Great recipe. Try substituting some Guinness for part of the buttermilk. You can also bake it in a 10-inch cast iron skillet and decrease the baking time (should take about 45 minutes).
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2 users found this review helpful

Seven Layer Bars

Reviewed: Jun. 21, 2008
Try this over the grill to use up the residual heat after you're done barbecuing! If you want to try it, the most important tip is to use a cast-iron pan or enameled cast iron pan; anything with thinner metal would probably burn too quickly. I used an enameled cast-iron 8x8 pan and halved the recipe. I mixed butter and graham cracker crumbs first, then layered everything else. I placed it uncovered on the grill for 20 minutes over winding-down coals. The pan was off to the side and not directly over the coals, so it didn't burn. But I did turn the pan around halfway through because I noticed the edge closest to the center was getting toasty. Delicious!
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2 users found this review helpful

Chocolate Chip Apple Cake

Reviewed: Feb. 29, 2008
This is a great-tasting cake that my family loved. The recipe is very accommodating to variations, as I discovered. You can halve proportions and bake in an 8x8 inch square pan. If you want to speed up baking time, you can bake at 350 instead of 325 and start checking the center for done-ness at around 45 minutes. You can double the amount of cocoa and also increase the apples. I used all whole-wheat flour instead of white flour. I also substituted buttermilk for half the butter, and the finished product was still extremely moist and delicious. The acidity in the buttermilk reacts with the baking soda, so the flavor will not be sour and the reaction will also lighten the cake somewhat.
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Red Salad

Reviewed: Jul. 5, 2007
A good combination, but a little bland for my taste. I added some chopped chives; also needed a bit of salt at the table. But otherwise, a nice dish. I peeled and chunked veggies before cooking and pressure cooked them to save time. I put them in a steamer basket with about a cup of water in my pressure cooker. Just 1-2 minutes at pressure, then release pressure immediately. The beets should be cut into the smallest chunks and the potatoes in the largest chunks for everything to finish cooking at the same time.
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12 users found this review helpful

Chinky's Bibingka

Reviewed: Apr. 3, 2006
Great recipe. I served this dessert at a family gathering, and it was a hit w/ everyone, including my 96-year-old grandmother who knows Filipino coooking! Love the cheese in the batter and topping. The only change I made was to bake it in a 9 x 13 pan instead of the size recommended in the recipe. This worked well and made more-convenient serving sizes. Mabuhay!
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7 users found this review helpful

 
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