Member since Jan 2007
Reviewed Pear Walnut Spice Cake
Friday, Dec 20, 2013 on FoodNetwork.com
“I have made this cake 4 times, I am an accomplished baker and this is one of the best cakes I make. Two years ago someone sent me some Harry and David's pears and I found this recipe. I am not a fan of raisins in cake so since it was holiday time I substituted a 4 oz container of candied green cherries and a 4 oz container of candied red cherries.... ”
"This recipe is excellent! I have never used pork sirloin before for a pulled pork dish and I was very pleased the way it turned out. Its got just enough fat for the dish to come out perfect. The only thing I would do different......I mixed all of the sauce in with the pork and it was a bit too saucy......next time I will mix in about 2/3 and put "
"Wonderful casserole. I read the reviews prior to making...cut the liquid to 1 cup, added 1 T of Cornstarch and heated until slightly thickened....added this mixture to casserole. Turned out perfect, was a big hit on family vacation with BBQ ribs. You can make in advance......also the leftovers are great! The longer it sits the better it gets."
"I made this by the recipe the first time and agreed with several of the reviewers......too much oil and too many eggs. I just made this a second time with the following tweaks and it was fabulous: Substitute 3/4 cup of vegetable oil and 3/4 softened butter for all of the oil, only use 3 eggs, take out the lemon juice and add 1/4 cup of lime juic"