Notes about Recipes in this book

• Top loin roast

  • ashallen on December 25, 2021

    Very easy cooking method that produced a simple, delicious roast that was pink and tender throughout with no overcooked zone on the outer edges - excellent!! My 4 lb roast took about the same amount of time to cook as the 5-5.5 lb roast called for in the recipe. Cooked to 128F in center.

• All-purpose gravy

  • anya_sf on November 24, 2023

    A nice, flavorful gravy for when there are no drippings. I made it a few hours ahead and reheated it at serving time. It only served 4 though, as people put it on everything.

• Spiced pumpkin cheesecake

  • ashallen on November 26, 2019

    Very nice cheesecake. I agree with darcie_b that the texture's very nice - it's very smooth and creamy. I did use the full amount of cream specified in the recipe and it set up fine. I wish the pumpkin and spice flavors were stronger, but that's personal preference - removing 1/2 the cream would probably help with that. I'm not sure I'll make this one again, however, because I have another pumpkin spice cheesecake recipe that doesn't call for patting the pumpkin puree dry with paper towels (I found the process to be kind of fiddly) and has a higher ratio of crust (gingersnap crust!) to filling which I like in this particular dessert as well as that stronger pumpkin/spice flavor I love. [Cross-post for Annual Edition/Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]

• Lime-glazed coconut snowballs

  • mfto on August 05, 2011

    Oh, my gosh, these are wonderful if you are a lemon/lime lover which I am. They don't seem to appeal to children. That just leaves more for me and my daughter's mother-in-law to enjoy. Maybe you have to be a certain age.