Just made this for a holiday get together and was it ever a hit. Everyone asked for the recipe and I was embarrassed to admit how easy it was to make. Definitely a keeper!
Kudos for this recipe. The best! After making several batches a friend showed me the secret to not getting your hands sticky with the dough--spoon mixture in a zip-lock bag and cut a shall corner out of the end of the bag (easier than a pastry bag) - just squeeze out in a thin line on the parchment and it makes perfect size biscotti. This is definitely a keeper. Never made biscotti before and it couldn't have been better -- much better than store-bought! Thanks to Ginger for sharing.
This cake is truly wonderful. Have made it time and time again and added some fresh lemon zest which even kicked it up another notch. Moist, flavorful, easy - what more could you ask for!
As suggested, used l l/2 cans pie filling. Looked like way too much topping and only used half. Thought it was too sweet. Would use even less topping but probably won't make again.
This pork roast is absolutely awesome! Here's what I did a bit differently: we were serving 6 guests so cut the whole pork roast in half but used the full recipe for the stuffing. Timing was perfect but did take out of the oven at 150 as I figured it would still cook. Moist, tender and perfect. The Port Wine gravy was delicious. Served with pureee of Sweet potatoes and roasted onions with balsamic vinegar and it was a wonderful accompaniment. Be sure the meat therm. is placed into the pork and NOT the dressing. Although the recipe said to baste with the pan dripping, there were none -- only burnt pieces on the cookie sheet. As the pork was setting, I added the juices from the pork to the gravy. Do try -- it got rave reviews from our guests but be careful not to overcook as a friend did. Take it out at 150 to rest! I will definitely make this over and over again. Cheap, delicious meal! For those who wish to cook at 350, I think the very slow cooking time is what gives it the flavor and tenderness. The timing really does work as boosting the temperature up to 400 makes it nice and brown and taking it out of the oven at 150 is perfect as it sets for a while.
Absolutely wonderful. This is such a simple recipe and the kosher salt picks it up a notch. I'm definitely adding this recipe to my favorites! Followed the recipe exactly and wouldn't change a thing.
Truly a wonderful entree. I coated it with grain mustard, and used Panko breadcrumbs instead of Italian as suggested by some other reviewers. I cut the temperature back to 400 instead of 425 as I was afraid the bread crumbs would burn but would cook at 425 the next time. Could have been a bit browner. Will definitely make over and over!
Salad was wonderful. Like other reviewers, we cut the sugar to l/2 cup but would cut it to l/8 cup next time. We used white balsamic vinegar and took it to an Easter brunch. It had rave reviews. Definitely a keeper!
We consistently try new recipes for coleslaw and always come back to this one. It's fabulous for a picnic as it is not only healthy but contains no mayo to worry about spoiling.
First of all, I absolutely hate banana bread, although I love bananas but only eat them when they are greenish. We had some bananas going bad and my SO insisted on making a banana bread since we had all the ingredients on hand. OMG, I took a small sample and was shocked how delicious it was. Didn't change a thing and would make it over and over again when I have some spoiled bananas.
The name of this recipe is perfect "Silky" -- it is truly a wonderful side. The only change I made was cutting the butter back to 3 tbs and it couldn't have been better!