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Jay's Signature Pizza Crust

Reviewed: Dec. 2, 2009

I usually use honey instead, and more like a tablespoon or so of it, and I add herbs to the dough. It's got a great consistency, though! Just needs a little more flavor.

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Tastes fantastic, but is essentially nonfunctional as a frosting. I let it sit/cool overnight, and it just doesn't whip up into a frosting. I added a bunch of powdered sugar, which got into a more-frosting-like state, but I still wouldn't call it fluffy.

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Chocolate Ganache Icing

Reviewed: Dec. 2, 2009

I didn't use the brandy, and I think I used semisweet chocolate because I don't like bitter, but it worked well and tasted good. I added a little corn syrup to it, and I think without that, it wouldn't have been as pretty/shiny.

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Amish White Bread

Reviewed: Jul. 20, 2009

I made it as directed the first time, but now I sub in 2/3 c. oats for some of the flour, trade the sugar for honey (1/4 c.), and use butter instead of oil. It's pretty sweet as written, but I like my bread sweet.

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Old-Fashioned Chicken and Noodles

Reviewed: Feb. 5, 2009

Didn't do the chicken part, because I make my own stock, but the noodles were perfect.

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Sugar Cream Pie V

Reviewed: Feb. 5, 2009

I'd never had Sugar Cream Pie, but a friend loves it and said this was just like the pie from the bakery in her hometown. (Me personally, I thought it was kind of bland and needed cinnamon or fruit or something, but I don't know what it's supposed to be like.)

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General Tsao's Chicken

Reviewed: Nov. 3, 2006

And when, for once, I follow a recipe exactly, it doesn't work out...SO MUCH CORNSTARCH. Flavor was fine, but sauce and jelly are not the same thing.

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Fabulous Homemade Bread

Reviewed: Jul. 17, 2006

The only reason I'm giving this 3 stars is because it really did look fabulous and have a terrific texture. Unfortunately, that doesn't do much for me if the bread ends up having less flavor than Wonderbread.

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The Best Banana Bread

Reviewed: Jul. 17, 2006

Eh. As is, it's Really Really Banana, with nothing else to recommend it. It's a little wetter than I ever want quick bread to be, and it is desperately in need of cinnamon and vanilla.

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Oven Roasted Potatoes

Reviewed: Jul. 17, 2006

Really good, much more tender/less dry than I expected, and the flavor can easily be adjusted for individual tastes. (For anyone wondering, it works fine if you cook them at lower temps to match whatever else you're cooking.)

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Barbara's Golden Pound Cake

Reviewed: Jun. 18, 2006

Used all butter, no shortening, and skipped the lemon extract, adding some almond instead. For glaze I just used powdered sugar and milk. It turned out great, looks fantastic and tastes better. Used a 10 inch Bundt pan and had no issues with there being too much batter.

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Apple Strudel Muffins

Reviewed: Jun. 18, 2006

Added extra cinnamon and some vanilla; this worked perfectly for my half-dozen Texas muffins size pan. Both houseguest and SO literally raved over how good these muffins were. (Warning, if you put them in a ziplock bag for later, the topping becomes soggy.)

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Cinnamon Coffee Cake

Reviewed: Jun. 18, 2006

Added nutmeg rather than ginger (also used more cinnamon) and used a 9X9 pan to make it in. It was good that day and the next, but becomes very soggy after that.

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Sweet Potato Pie I

Reviewed: Jan. 10, 2006

I would use more sweet potato than described if you want a perfect-looking 9-inch pie - otherwise, when it sinks down, it's slightly less filling than it really ought to have. Oh, and I baked the sweet potato, which worked out fine. Tasted like my grandmother's sweet potato pie.

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Southern Pecan Pie I

Reviewed: Jan. 10, 2006

I don't actually like or eat pecan pie, but everyone who does said it was fantastic.

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Caramels

Reviewed: Jan. 10, 2006

Cooked to 245, it was perfect. I'd probably use a 9X13 pan next time, because I like my caramels cube-shaped. It took about an hour of cooking and stirring in a stainless steel pan to get to that temperature.

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To Die For Blueberry Muffins

Reviewed: Dec. 20, 2005

Switched melted butter for the oil and didn't do the topping because I like blueberry muffins to taste like blueberry, not cinnamon. I also added vanilla and lemon zest.

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Down Home Macaroni and Cheese

Reviewed: May 30, 2005

I doubled the recipe, substituted half-and-half for half of the milk, added a little black pepper, and sauteed onions in the reserved butter, then cooked it in a crock pot. (About two hours on high, two on low.) It worked out great, and everyone loved it.

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Peanut Butter Oatmeal Cookies

Reviewed: Dec. 29, 2004

They had a good taste and remained good for a week (maybe longer - they were all gone then), but as another reviewer stated, very crumbly. I was looking for something chewier. FYI, I used white flour and added chocolate chips.

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Chocolate Pound Cake III

Reviewed: Aug. 27, 2004

I've made this a couple of times now, and people swore it was the best cake they'd ever had. I didn't have instant coffee, so I tried subbing in Irish Cream the first time and Kahlua the second, both of which worked well. I substituted almond flavoring for the vanilla, which I think makes the finished product a little more flavorful, and didn't have buttermilk so did the vinegar/milk thing.

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