Someone else wrote about this recipe "When I see pickled I think sour, this was the opposite. Too sweet for me. The Brussels sprouts were fun to use. Won't make again." 
This cake was served and eaten before you could say "coconut cake." Everyone enjoyed this one allot! I followed a whipped cream cake recipe, but used regular flour instead of cake flour. Also, I used standard sweetened coconut flakes for the final touch after applying the 7 minute frosting. It was transformed into a coconut cake by using a spatula to press the coconut between the layers and on the outside of the cake. It was a very, very, very popular cake.
These cakes required a cast iron mold. I had to learn to not over fill the batter into the mold. Just above 1/2 full seemed to be right. The batter is a basic vanilla butter cake recipe using sugar, butter, flour, baking soda, salt, milk and eggs. The rose cakes had jam dobbed and swirled into the top half of the cup before baking. I hope to impress the office with these "garden" treats. Hopefully it won't BUG them!
I enjoyed this salad as a change from the others I have been eating lately. It includes coleslaw, sesame ginger dressing, chicken, thai peanut sauce, red pepper, chow mein noodles and onion. I used an orange pepper instead of the red because it was already available in the refrigerator. I think adding some mandarian oranges would make it even better. 
I used regular flour for the cake and not the recommended cake flour. It turned our great. I drizzled apricot preserves over top of the cake for a little more decoration and presentation.
Many in the office liked the apricot jam and dried fruit flavors with the honey butter cream frosting and had never had a cake with apricots before now. It was quite a treat!
This tasty salad mix and fresh dressing will satisfy any taste bud. Here is a combination that looks good either sitting in a glass bowl, tossed at the kitchen counter top or at the set dinner table.
The addition of lettuce leaves makes the presentation all the more appetizing, healthy and green. It can be served as a single side plate or a complete entrée. 
This salad left a long lasting taste of onions in my mouth and what I wanted was the carrots and rasins to taste. I did not care for it. I added peas to the recipe to see if it got any better flavor, didn't work for my tastes either. I will not be reapeating this one.
Recently, I took a tour of urban chicken coops organized by the Wasatch Community Gardens group. I was fascinated by the idea of incorporating chickens, vegetable gardens and cultivated landscape areas in one setting. One site offered free home-made pickled eggs to anyone taking the tour. It was delightful!
The cake is simple to prepare and tastes very good. It was almost like modified peach cobbler. I found nothing about the recipe that wasn't favorable. The original recipe recommends canned peaches and rinsing them before placing in the batter.
This delicious combination of fresh asparagus and shrimp will become a seasonal favorite. Optional frozen ingredients can save time, but will still deliver a satisfying flavor. Serve with a piece of artisan bread topped with Parmesan cheese, broiled and toasted in the oven. You won't be able to stop yourself from eating this one!
This recipe was delicious and seemed more like a bread than a cake. I doubled the recipe and ended up with almost triple the amount of cake. Perhaps I went a little overboard on the diced apples, but I was not disappointed in the texture. The flavor is quite bland, so I drizzled a lemon flavored glaze over the top and served it with a drop of whipped cream and a few dried cranberries for a bit more interest and flavor in the presentation. 
The recipe calls for "cake flour" and beating the batter on high speed for 1 minutes a the end of the mixing process. My experience has taught me that this heavy beating only adds too much air to the batter and the cake generally falls in the oven. However, I followed the mixing instructions, baked the cake and cross my fingers for good luck!
I simply could not put this one back in the refrigerator and wanted to finish the bowl of chicken mixture. It has a pleasant and strong flavor, however I only put in one tbsp. of curry powder, the two recommended in the recipe seemed like too much in my opinion. Those to whom I shared the prepared salad seemed to agree. It does taste wonderful on a plate of lettuce salad. 
This lemon flavored pie is one of those that after the first bite, people stop, pucker their lips and say "Hmmmmmm," then quickly move in towards the pie for a second bite. The sounds continue until the last bite. 
I just couldn't wait to try these bread recipes, so I did all three for a variety. 
I first had a piece of this cake at the Longwood Gardens near Philadelphia and while attending an ASLA conference. Upon arriving home from the airport I had to find a cake recipe and modified it to be as close as could be to the cake I ate at the garden facility. Here is what I found and it is a close second. 
Amazing flavor, that's all I can say . . . simply amazing! When I make it again I would only use one-half the recommended amount of onions. I found it easier to cut the zucchini in half and scoop out the seeds with a regular dinner spoon, forget all the fancy procedures. Other than that, the recipe turns out great. 
This is a family favorite and requested often at the dinner table. Also, I've served it at many group parties because it can be prepared in advance and served immediately upon the arrival of guests to the house. It makes a big impression and leaves a smile on every ones face - even to your mother-in-law - and that's from personal experience!
This cake makes the american dream seem possible, because the cake is possible to make and look pretty too. It came from "The Pampered Chef - ALL THE BEST" Cookbook (www.pamperedchef.com).
This is an interesting combination of ingredients. I had tried something similar from an Xagave cookbook, so I wanted to try the Taste of Home version. 
I have a challenge passing up any interesting looking carrot cake. It's a weakness of mine. When I saw this recipe I had to try it immediately. It was not disappointing, but satified my craving for the cake, however in cookie form. It's a WINNER in my cookbook!!!!!!!!
What a simple cake to prepare and serve. The most difficult part is separating the egg yolks and whites, then whipping up the egg whites until they peak. Once the basic batter is prepared you fold in the whipped egg whites and the cake is ready to bake. It comes out of the oven golden brown and fluffy. The rum glaze really makes the cake enjoyable, so do not miss out on this part of the presenation. 
This traditional vegetable soup is delightful to serve for family and/or guests. It contains chicken broth, herbs, onion, carrots, zucchini, celery and chicken. The carrots and zucchini are notched before cutting into 1/4" thick slices, creating the appearance of flowers in the soup; thus the name! It looks and tastes healthy, and is really simple to prepare as long as you have the patience to modify the two main vegetable ingredients. 
This is one beautiful cake and a great conversation piece! The nuts make the cake good too! I found the presentation to be more than the overll flavor. 
