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I was worried when I baked the cake itself that it didn't seem to be enough cake for the pan. I also left it in the oven a little too long and it got hard on the edges (completly my fault, not the recipe), so I was worried. But I poked the holes and poured on the milk mixture anyway. I only poured on about half and refigerated it overnight, then pour on about another 1/4th the next day after the first has soaked in. The cake was moist and the "hard" places disappeared. I frosted as directed and mixed the remaining milk mixture with whipped cream and served it on the side. The only thing I would change would be to make about 25% more cake next time so it is a little thicker and I will be sure to thoroughly mix in the granulated sugar in the heavy cream before whipping because my whipped cream had some grains of sugar in it still. Everyone at the party raved about it, though, so I will keep this recipe.

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Sour Cream Blueberry Muffins

Reviewed: May 22, 2008

I had only non-fat plain yogurt instead of sour cream, so I used that. I have to watch my sugar so I used 1/4 cup splenda in place of 1/4 of the sugar. I only had 1/2 cup of blueberries, so I made half with blueberries and to the other half of the mix I added a very ripe bannanna. I also added some vanilla and lemon rind. Then to add insult to substitutions, I forgot to sprinkle the sugar into the muffin tins after I greased them, so I spinkled some sugar on top. The end result: the taste was good, but I will add more sugar next time and not forget the sugar in the cups. The texture was just right with the yogurt, but without the sugar in the tins, they stuck and were hard to get out, so don't forget the sugar. The bannanna muffins were good too, but could also use some more sugar. Their texture was good and they were moist. All in all, this recipe seems to be a keeper, one that even I couldn't mess up completely.

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Chocolate Chip Bars

Reviewed: May 19, 2007

I should have read the reviews 1st. I made this in a jelly roll pan, which was the perfect size, but I took the cookies out of the oven before the recomended time because they looked perfect on top and passed the toothpick test. They were not done on bottom and never really recovered. Adults passed, but the kids still ate them up. If I make again I will cook for a longer time on a lower temperature. I also added more vanilla and some cinnamon for flavor.

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Poor Man's Cookies

Reviewed: Mar. 29, 2007

I have re-named these "Lenten Cookies". My neighbors can't have milk, eggs or butter for Lentl, so I made them a batch of these. They were so good I made another batch for my family. I added cinnamon and extra vanilla and I chopped up some salted peanuts really small and added them to the recipe. For the batch for my family, I added both peanuts and chocolate chips - Wonderful!

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Pizza Dough III

Reviewed: Nov. 9, 2006

I made in a bread machine set on dough. It needed a lot more flour than the recipe called for, but it could be because I used some whole wheat flour. I just stopped the machine, started it mixing again and added bread flour until it was no longer sticky.

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Large White Birthday Cake

Reviewed: Aug. 13, 2004

Favor was good, but it did come out a little dry. Next time I will try substituting drained applesauce for 1/2 the shortening. I have found this helps keep baked goods moist.

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Butter Frosting

Reviewed: Aug. 13, 2004

I cut recipe amount by 1/3 and still had enough for 2 one layer cakes and a dozen cupcakes! I found the taste very sweet, so I added extra vanilla extract and some almond extract. Good for plain white or not too sweet cakes.

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Pumpkin Pecan Bread (Bread Machine)

Reviewed: Dec. 20, 2001

This recipe was not at all what I was expecting from pumpkin bread. It is not sweet and sort of bland. There is not a lot of pumpking taste to it either. It would be good as toast in the morning, but do not expect a coffee cake or gift cake type result. This it not your typical pumpkin bread.

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23 users found this review helpful