Notes about Recipes in this book

• White cornmeal skillet bread

  • nutrica6 on March 28, 2024

    I like the way cooking it in the cast iron skillet gave a crispy exterior. I made the mistake of thinking it was underdone and putting it back in the oven, which dried it out. Definitely err on the side of underbaking with cornbread. Either way, great with soup or butter/honey on it!

• Brown sugar pound cake

  • br22 on April 27, 2015

    I wanted to really like this cake; the nutmeg flavor was a bit too strong and the brown sugar/molasses flavor a bit weak.

• Coconut loaf

  • br22 on April 27, 2015

    Very easy and quick to make. Delicious- start checking for doneness 5 min before listed min. time.

• Lemon sponge cake

  • nutrica6 on March 24, 2024

    This cake had the consistency of angel food cake. I baked it in a bundt pan, which worked great and didn't need to adjust the cooking time. I served it with whipped cream and strawberries. The lemon flavor was subtle, would use zest from 2 lemons next time.

• Lindy's cheesecake

  • scparks on April 01, 2013

    pg. 356 Uses 9-inch Springform pan.

• Peppered gingersnaps

  • br22 on April 27, 2015

    These cookies are delicious but boy are they a pain to make. The refrigerator does nothing to prevent a sticky gooey mess...try freezing the dough for 30 minutes...it works much better and makes the flavor worth the pain.

• Lemon-honey drop cookies

  • br22 on April 27, 2015

    The cake flour makes these remarkably light in texture but they pack some serious flavor. Delicious.

• Apricot coconut walnut bars

  • br22 on April 27, 2015

    These are a bit finicky to put together; spreading the apricot mixture on the shortbread base requires some patience but the results are indeed worth it. Definitely the best bar cookies I've ever had. I can see why this recipe won the author the Pillsbury Bake-off years ago.