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User avater


Valley Springs, CA, US

Recent Reviews

Re:Orange-Almond Upside-Down Cake

One of the few recipes I've made from any Fine Cooking publication that I'll never make again. My husband loves orange marmalade and even he suggested that I toss the leftovers. I tried to think about what could save the recipe. Possibly pour some boiling water over the orange slices that go into topping to soften them. (And I made them even thinner than the recipe had called for.) You'd need to add some extra orange juice to compensate for that step. I also think that 1 t almond extract is too much. The orange slices were chewey in the finished cake. And not in a good way.

Posted: 10:05 pm on April 7th 2014

Re:Lemon Icebox Cake

First, let me say that I'm biased toward liking lemon desserts.So, onto my comments on the recipe. I decided that I wanted to make the recipe; saw it was fairly complex; read through all of the instructions; verified that I had all of the ingredients; and picked up a plain angel food cake the next time I was at my grocery. And started on the recipe. Made the filling, sliced the cake, and went to assemble it -- and discovered that I apparently lost my angel food _pan_ over the decades (and who, really, needs 4 bundt pans -- which I still have). Well drat.I looked at the assembled parts, broke the angelfood cake into smaller bits and made a trifle-like dessert. And it was yummy. It makes a huge amount of trifle.However, I think that the main part of the recipe (the lemony meringue icing/filling) is extraordinary. I see many possibilities for it.So for my husband's birthday, I took the ingredients that would normally go into a blueberry pie filling (fresh berries, sugar, cornstarch, ...) and gently cooked the mixture on the stovetop. I let it cool, then chilled it. I put the cooled filling into a cooked graham cracker crust, and mounded spoonfuls of the lemon meringue filling (I only made 1/2 the recipe)on top and chilled it until it was time to serve. It was _really_ good.Actually, even 1/2 of the meringue recipe was more than I needed for a single pie (so I made an extra for one of our friends).Another option would be to use it as part of a parfait. The Taunton recipe for Blueberry Pie Parfaits with White Chocolate Cream (http://www.finecooking.com/recipes/blueberry-pie-parfaits.aspx) could be a fine starting place.So, would I make the recipe again? Yes -- but probably not as an icebox cake. The filling recipe is another brilliant recipe from Rose Levy Beranbaum and I think it's something I will make again and again.

Posted: 11:30 am on July 27th 2012

Re:Pear Ginger Cake with Whipped Cream and Rum-Caramel Glaze

The cake was very good but dense. The problem with a recipe like this is that you need to eat it within a very short period of time. I'd suggest doing what I did which is to make the cake in a sheet pan and then serve the whipped cream & caramel glaze separately. People can get as much as they want and the leftovers can be enjoyed over the next few days. Also, grind up candied ginger in your food processor and add it to the whipped cream.

Posted: 12:04 am on October 27th 2011