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you need to put all the ingredients into a blender to mix. this will solve the problem the other poster had with a lumpy batter. i made a few subs because i didn't have the ingredients. i used 2% milk instead of whole. i used baker's sugar instead of regular granulated. i used 3/4 stick of butter instead of the two tablespoons because another recipe i had calls for that amount. i served them with sliced strawberries sprinkled with a little sugar and a dark dark chocolate sauce from a stash i got from trader joe's when i was in boston. i also did the lemon and sugar.

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Creamy Potato Leek Soup II

Reviewed: Dec. 15, 2006

my friends love this. i use maple bacon and yukon gold potatoes. it doesn't even need the cream. my friend is allergic to milk so i make hers w/out cream. sometimes i will use 1% milk or half and half.

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Almond Shortbread I

Reviewed: Dec. 15, 2006

great tasting shortbread but not the easiest to work with. i am making four batches of star shaped cookie lollipops right now. i will dip in white chocolate and decorate with colored royal icing. what i learned: too crumbly. i ended up having to get the dough to stick together by sprinkling a little water on the dough. i used less flour in subsequent batches. i prefer the taste of almond extract in shortbread. i probably would not roll and cut into shapes if i wasn't making for friends. probably an easier recipe if i just press into pan, prick with fork, and cut into wedges.

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Jewish Coffee Cake

Reviewed: Feb. 5, 2006

i was surprised by how great this recipe turned out. i had a large amount of organic sour cream that i needed to use up and wanted to make a sour cream pound cake with dried apricots but was unable to find my recipe so i decided on this. the texture is really nice. however i do agree with others about the sweetness. it could be a little more sweet but to me it was perfect because i tend to cut down the sugar in most recipes. i made it last night and it seems to taste better this morning. i cut off a piece and mircrowaved it for about 30 seconds and couldn't help but have a second serving. i used unsalted butter only because it is an old habit from culinary school and added about 1/2 teaspoon of kosher salt. i also creamed the sugar and butter together first before adding the eggs. it makes it a lot easier. i'll make another one for the coworkers tonight but this time i'll use brown sugar instead of the powdered sugar for the nut mixture.

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3 users found this review helpful