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Fourteen K Carrot Cake

Reviewed: Mar. 24, 2012
Excellent cake -- moist and flavorful. Have used this recipe as well as the more tradtional recipe (fresh grated carrots) for years. Some may say that the pureed carrot version has less flavor. Wrong! I really don't think freshly grated carrots add that much flavor especially by the time they are baked in a batter with spices and other ingredients -- which is what really makes a carrot cake. However, if you like to see the specks of carrot in your cake, go for it. But if you want a fantasticly moist and delicious carrot cake, go for this version. Trust me, no one will spit it out!
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Manhattan Clam Chowder II

Reviewed: Dec. 29, 2010
Very good! Fairly quick, basic recipe. Pretty much followed recipe as written. Instead of mashing veggies, just thickened with a little corn starch & water. Will make again!
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Asparagus with Sliced Almonds and Parmesan Cheese

Reviewed: Apr. 30, 2008
Great change from same old boiled, steamed, or roasted asparagus. Just delicious. Did use olive oil, but other than that followed recipe exactly; added parmesan at very end. Excellent!!!
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