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Midlothian, VA, US

Recent Reviews

Re:Peppermint-Chocolate Fudge

Best fudge recipe ever, and it's hard to find recipes without marshmallow creme.

Posted: 12:04 pm on December 17th 2015

Re:Marinara Sauce

If you make this sauce, you'll never buy bottled sauce again. It is so easy, and so versatile. It freezes beautifully too. I made this for a fund raiser at my church for 100 people and it got rave reviews! Ty it!

Posted: 07:06 pm on July 3rd 2012

Re:German Potato Salad

This is very good. I'm not familiar with authentic German potato salad, but a friend happened by while I was making it. He's half German, and his Mom makes it all the time. He called her for pointers, and the only thing she told me to do differently was to saute the onions in the bacon grease, which I did. She doesn't use dill, so I left the pickles out since I was making it for middle schoolers. He tasted it when I was done and said it was very good. I thought so too, and I will make this again!

Posted: 09:52 pm on January 9th 2012

Re:Coconut Cream Pie

I was skeptical, but this pie was a huge hit at Thanksgiving this year. The coconut lovers gave it a big thumbs up and said it was a keeper. I asked for their honest opinion because I'm not a huge coconut fan, but even I liked it a lot. The chocolate crust wasn't overwhelming and complemented the custard perfectly. The cream topping held up well in the refrigerator and still looked beautiful even the next day.

Posted: 11:31 am on December 2nd 2010

Re:Red Wine Sauce

This sauce was delicious! A perfect finish to the tenderloin. I would highly recommend it!

Posted: 06:30 pm on December 23rd 2009

Re:Triple-Lemon Layer Cake Recipe

I love this cake! It is time consuming because you must use fresh lemons, but it is well worth the effort. I use the best butter I can find (Plugra) for the frosting. I also try to make it in stages so it doesn't seem so daunting a task. You can make the curd one day, the cake the next (I freeze the layers to make them easier to frost), then make the frosting and put it all together. I did find that it is better to refrigerate it before you cut it because the curd tends to make the top layer slide around a bit. I've also doubled it for a large 14" square cake pan and made a two layer cake that will serve up to 30 people. Everybody who has tasted this cake raves about it and requests it again and again.

Posted: 03:06 pm on April 21st 2008