CYNDI!

Chili I
Rating: Unrated
CYNDI!'s rating

I left out the sugar both times I have made this. I thought the consistency was a little too thick and it was heavy on the meat and beans when I made it the first time, so I cut out 2 cans of beans and added 3 cans of diced tomatoes in garlic. I also added another onion. PERFECT!

Banana Nut Bread Baked in a Jar
Rating: Unrated
CYNDI!'s rating

You can make this with 2 cups of any fruit that you like. Just be sure not to exceed 2 cups of fruit if you plan to make it in the jars. I have always made it with pumpkin puree. I double the cinnamon when I use pumpkin. I've also used applesauce, but the pumpkin is my favorite. I make this every year for gifts. I originally made it in the jars, but when it got to where I was making 24-36 each year, it was too time consuming. So now I make it in mini-loaf pans and wrap them in colored Saran wrap. Everyone looks forward to receiving them each year!

Field Salad
Rating: Unrated
CYNDI!'s rating

Absolutely delish! The tartness of the apples balance the cheese perfectly and the raspberry dressing is like the cherry on top. I've served this for two dinner parties now, with rave reviews.

Jezebel Sauce
Rating: Unrated
CYNDI!'s rating

I admit, I was really nervous putting all that horseradish in this recipe - so I probably used 3/4 of what recipe called for. As others have noted, it does make a LOT - so I would halve the recipe next time. It was a big hit with my guests - do make sure to let it sit overnight for the flavors to 'meld.' Will definitely serve this again.

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Bean Soup
Rating: Unrated
CYNDI!'s rating

I'm sorry to say this was a very time-consuming recipe that was definitely not worth the time and effort. I really thought it would taste like my mom's cooking as I remembered her making this dish and loving it as a kid. Not so. I used a nice big hambone and followed the directions carefully. The result was bland, bland, bland. Fortunately my husband will eat anything, so leftovers got frozen and he ate them for lunch. I won't make it again because I don't have a clue how to make it better.

Apple Coconut Bread
Rating: Unrated
CYNDI!'s rating

The ingredients in this recipe sounded so great, I decided to try it. My first hint of trouble was when I mixed the batter and it had the consistency of flour and water - very gummy and hard to stir in the cranberries and apples. I could never really get the apples to 'blend' into the batter because it was so thick and doughy..it was unlike the consistency of any quick bread I've ever made. Not "pourable" at all... and then i realized it had no sugar in it whatsoever. But I mixed it as best I could and put it in the oven...set at the recommended temp and set the timer....to make a long story short, it took about 30% longer to bake than suggested (inserting a knife as the ultimate test). When it was finally done and cooled, we tried it - very disappointing. A very tasteless batter and the apples sticking out on the top (since I couldn't get them all mixed in) and coconut topping were overdone. A very expensive failed experiment. I even carefully checked to make sure I had not left something out. Nope. I followed the directions to the letter. Fortunately my husband is the ultimate tightwad and will eat just about anything rather than see it go to waste. Have a party, hon! ;)

Apricot Cheese Loaf
Rating: Unrated
CYNDI!'s rating

I discovered this recipe when searching for something new to replace my old standard pumpkin bread. The cream cheese really is the key here, I think. It gives the batter a little 'kick' and makes it more moist. I can even see this batter being used with different fruits. I think next I will try it with dried sweetened cranberries and the dates. I might even try throwing in some coconut! This got good reviews from everyone and it really is different. two hints: I found that I did not need to bake it quite as long as the recipe calls for - I took mine out 10 minutes early, and - use California apricots instead of the more common mediterranean or turkish apricots. They're getting harder to find these days it seems (probably because they're more expensive) but they are well worth it - they are moister, sweeter, a more vibrant color, and don't seem to have the sulfites that the imported ones have. (I can tell the difference because I have asthma and sulfites really get to me - I can't even eat the Turkish apricots.) You have to read the fine print on the packaging, but it should be fairly easy to find on the package whether they're imported, or from California. I'm going to be making lots of this loaf for gifts this year!

Apple Pie Bread
Rating: Unrated
CYNDI!'s rating

I had the opposite problem to most people - too dry! Possibly because I divided it into four mini loaf pans. It just did not taste 'apple' enough for me, and the batter seemed to lack SOMETHING. But it was good enough to inspire me to make it a second time, with some tinkering. My best inspiration was to add cream cheese to it. I added half a cup and it really made it have a better texture and flavor. I also increased the apples to two cups - have since read that someone else doubled the apples, which would be 3 cups - I can see that because even just adding 1/2 cup more didn't make a huge difference. I like clove, so I left it as it was, but just about doubled the cinnamon. I really like the spices to "kick" - I double all the spices when I make pumpkin pie! Anyway, the 'second generation' of this recipe was much better and I will make it again with the cream cheese - and will add even more apples next time around. I took two mini loaves to my small office this a.m. and by 9:30 they were gone!

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Banana Coconut Loaf
Rating: Unrated
CYNDI!'s rating

I have been making this for years and it's always a hit. However today while making it I noticed that it says prep time is 15 minutes and I laughed out loud. I had never actually timed it but I did so today and I am at 50 minutes and I'm just now greasing the baking pans.now maybe you already bought your walnuts chopped so that would save you some time But just chopping up the cherries and measuring everything out takes at least twice as long as 15 minutes and if you include greasing the baking pan you'll add more time. I double this recipe and make it in small baking pans to give as gifts and it will make eight small loaves if you double the recipe. And I bake it at 25 to 35 minutes with eight mini loaves. It's always a hit even if it takes much longer to make then what is noted here! ??

Lisa's Lasagne
Rating: Unrated
CYNDI!'s rating

I had been searching for quite some time for a recipe like the one I used to use in the 70s. I was in high school and actually threw dinner parties for my friends and my specialty was lasagna - made from a fab recipe I got, I think, off the box of lasagna noodles. After trying several different recipes from this site, this is the WINNER. If it is not the exact same recipe I used 'back then,' it is very close. Very flavorful, cheesy and gets rave reviews every time. None of the other lasagna recipes I tried (and I tried several in advance of a big dinner party I was having) came even close -they were either bland or runny or both. This is the most like a lasagna you would get if you went to a good Italian restaurant.

Linda's Lasagna
Rating: Unrated
CYNDI!'s rating

Don't use cottage cheese. Use whole milk ricotta. I increased garlic, added 3/4 cup parmesan to egg and ricotta instead of half cup. Also used a bit more ricotta than directed. I make this and we have it for dinner and then I cut up and freeze portions for future meals. Cook once, eat three times! To make it faster I make the sauce ahead of time and freeze it. That cuts way down on the prep time and I make enough sauce to make two lasagnas at a time and freeze them in separate containers.

Grandma's Cornbread Dressing
Rating: Unrated
CYNDI!'s rating

A confession: I am 54 years old, Southern, and had never made cornbread dressing before. LOL! I followed this recipe just as directed and it was perfect. Even better the second day as the flavors 'melded' together. It's the classic corn bread dressing I grew up with!

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