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These were great. For the filling you have to make sure you bring the flour and milk mixture to a boil in order to remove the raw flour taste. You also have to beat the filling a good long time when you add in the cooled milk and flour mixture. These actually taste better the next day. At first the filling does simply taste like sugar and shortening but after a day the ingredients meld together and the filling becomes more creamy. If you think the filling tastes too much like bakery icing at first give it a day and you'll see a big difference.

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4 users found this review helpful

Original Hot Brown

Reviewed: May 24, 2010

This is for those who said the recipe is too bland. It's your own dang fault for not putting enough salt and pepper in it. I have an almost identical recipe and it calls for a teaspoon of salt and a dash of cayenne pepper.

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14 users found this review helpful

Original Chex® Party Mix

Reviewed: Dec. 5, 2008

This is NOT the "Original" Chex party mix. The original recipe does not contain garlic powder, onion powder, or bagel chips. They keep saying that this is the the original recipe that's been around for 50 years. It's not.

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8 users found this review helpful

Silver White Cake

Reviewed: Nov. 18, 2008

It's a little dry but I don't get this cornbread texture and taste that certain reviewers keep refering to. I have never had a cake that used cake flour come out with a cornbread texture. It makes me wonder if some of these people know what cake flour is. I bet a lot of them are using all-purpose flour thinking that it's the same thing; it's not. Cake flour is a low protein flour that produces cakes with a soft, light texture. It usually comes in boxes the size of a Bisquick box. Two popular brands are Swan's Down and Softasilk.

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0 users found this review helpful

American Lasagna

Reviewed: Nov. 6, 2005

This is now going to be the lasagna recipe I use from now on. The only change I made was I used a mixture of half ricotta cheese and half cottage cheese instead of all ricotta. I refrigerated it overnight before baking it as the recipe author suggests and added 15 minutes to the baking time indicated in the recipe however I found that the edges were starting to burn before the center was done. If you're refrigerating the lasagna overnight before baking it I suggest covering it with aluminum foil for the first 20 minutes of baking and baking it at 350 rather than 375. That way the center can heat up without the edges burning first.

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143 users found this review helpful

David's Yellow Cake

Reviewed: Sep. 1, 2005

Cornbread my Aunt Fanny. I don't know where people are getting the idea that this cake tastes like cornbread. I don't know what kind of cornbread you all are eating but last time I checked cornbread had cornmeal in it.

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73 users found this review helpful