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Sour Cream Rhubarb Pie

Reviewed: Jun. 29, 2013
We loved the taste of this with our fresh rhubarb. Made it as-is the first time and without a crust the second. It turned out fairly watery both times (even adding an extra tablespoon of flour the second time) but was still delicious.
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Honey Of An Oatmeal Bread

Reviewed: Jun. 29, 2013
Just finished several slices of this and it's my new go-to bread machine bread. Used half whole wheat and half white flour and added some wheat gluten to compensate for my lack of bread flour. I also had to add a little more flour (and I added an extra tablespoon of oats) to keep it from being sticky. It turned out soft and lovely, with just the right amount of sweetness. Add me to the list of people who will be making this regularly!
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Chocolate Chocolate Biscotti

Reviewed: Jan. 19, 2013
Good flavour but really crumbly. The loaves came out beautifully but I didn't get a single whole one out of the batch. Still very tasty and will get eaten happily but I'll probably use a different recipe in the future.
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Lemon Chewy Crisps

Reviewed: Jan. 10, 2013
A lot more buttery and less lemony than I might prefer but still very, very tasty and with an incredible texture! 8 minutes was the correct amount of time for my oven. Next time I might try using some lemon extract. Will definitely bake again!
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Rhubarb Custard Pie II

Reviewed: May 8, 2012
An excellent recipe! I only used about 1.5 cups of sugar (it was still plenty sweet) and omitted both crusts to ease some of the calories but it still turned out wonderfully.
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