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This looks exactly like the pie recipe my Mom has from my Grandmother. It's tradition in our family to make a pumpkin pie and Colonial Innkeeper's for our Thanksgiving dinner. It has a wonderful, almost cakey texture. The chocolate on top should sink to the bottom of the pie, a suprise layer of rich chocolate. It's superb with a dollop of whipped cream on top of it.

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4 users found this review helpful

Boston Brown Bread III

Reviewed: Dec. 6, 2005

Very easy and simple to make. I found I had to bake it longer than an hour, but the letting it sit and cool down to finish cooking is probably very important. I loved the taste. It wasn't too sweet, but just right, and the molasses is a very strong flavor. I will definitely make this recipe again.

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8 users found this review helpful

Naan

Reviewed: Jan. 3, 2006

I thought this was a delicious and easy recipe. Rolling out the Naan takes time, but the thinner it is the better it gets. It's a bit sweet for a dinner bread, so I think maybe next time I make it I will cut down on the sugar in the recipe.

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1 user found this review helpful

Indian Style Basmati Rice

Reviewed: Jan. 3, 2006

This tasted very good, however I had to make some changes to it because I had to use white rice and substitute ground spices. For the cinamon I used one teaspoon ground, and cardamon also suffered because I couldn't find pods. So I used 2/3 of a teaspoon and the rice was great. Extremely easy to make and flavorful.

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47 users found this review helpful

My Amish Friend's Caramel Corn

Reviewed: Jul. 13, 2011

Excellent and easy. Be sure to have enough time to do this! I had to forgo watching a movie at the theater since I had to keep stirring it, but the popcorn itself was well worth skipping the show!

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5 users found this review helpful

Aebleskiver

Reviewed: Jun. 28, 2010

I had great success with these. I experimented with the temp. of the stove top and had the best results around medium to medium-low heat. Certainly not difficult and delicious to make. I didn't bother filling them with anything (no jams, chocolate, or caramel pieces this time) and added about 1/2 teaspoon each of cinnamon and cardamom to the batter--traditional Dutch flavorings from what I understand.

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15 users found this review helpful

Cholay (Curried Chickpeas)

Reviewed: Jan. 30, 2006

It's actually a fairly easy recipe that doesn't take nearly as much preparation time as suggested, especially if you use canned tomatoes. In addition, while it is mild in flavor this is a recipe that is easy to alter to your own taste. For a thicker, more curry-like and spicier sauce, just add some sour cream/nonfat plain yogurt, curry, and red pepper to taste. (Probably heavy cream could be used too.) Extra tumeric will give it that yellow color. Highly recommended, especially if you like garbonzo/chickpeas. Use it as a base or enjoy experimenting. Either way, it is delicious.

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15 users found this review helpful

Poppy Seed Dressing I

Reviewed: Mar. 6, 2010

It seemed a little bland to me as was, so I added lemon juice and a bit of mustard to give color and it now tastes awesome! Thanks for the base recipe. :-)

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2 users found this review helpful