Member since Feb 2010
"Great texture and flavor. Moist and buttery with a pronounced corn flavor and not overly sweet. My cast iron skillets are packed away for a move so I baked this in an 8" square pan at 350 for 25-30 minutes. I will be making this often and will try it in cast iron, once they are un packed."
"I made this for a friends birthday and it is one delicious cake. I used 2 sticks of butter in the cake and I tripled the frosting recipe. Mind you, I had really thick icing layers and it looked like a restaurant cake. Beautiful! Having worked in a bakery, that is how I like to make my layer cakes and I also do a crumb coat. I would definitel"
"This makes a really good Tourtiere. I made half the recipe into 2 pies, last Christmas, baked one and froze the other unbaked which we enjoyed the following month. I made the crust with half lard and half butter. Instead of ground veal, I used ground turkey and Chicken stock for the veal stock. I made sure the filling was moist before putting it"