Zonya Gingrich

Mine fell all apart when I took it out of the pan. I had greased and floured. Next time I'll line with parchment paper. Should have read reviews first. Also, recipe should specify which way to roll. I rolled so that it is long...assuming this is correct.

These were great. I followed recipe exactly, except used fewer chocolate chips (1 3/4 cup...all I had), and stirred them in with my mixer's cookie beater rather than by hand. I also made them only about 1/2 the size, using my regular sized a cookie scoop. Since they were smaller, I had to bake them 14-15 minutes. They were perfect. My family raved about them. Will definitely make again.

We currently have a Lousiana born person living with our family. I'm finding it hard to cook in a way that she likes. So today I printed this recipe, went shopping, and made gumbo. It was delicious. I confess, I couldn't afford quite so much shrimp. so I cut back to a pound, and added some browned chicken legs, and some corn on the cob, but otherwise went pretty much by the recipe. She said it was pretty good for my first time. :-) I thought it was wonderful and will definitely make it again.

I had never heard of locro before tonight when I was looking for a new way to use up some butternut squash from last fall. I must say, we LOVED it. I accidentally forgot to add the milk, so it was thicker than the recipe intended, but still delicious. My method was a little different than the recipe. I cut the butternut squash in half lengthwise, and scooped out the seeds, then placed it, cut side down on a jelly roll pan, with 1/4 inch or so of water, and baked at 375 until soft. I let it cool a little, then scooped it out and proceeded as instructed. My peas and cheese were frozen, so the whole mixture was cold, and rather than standing and stirring it on the stove, I put it in a covered casserole dish and put it in the hot oven for 20 minutes or so until everything was hot and the cheese melted. My girls, ages 3, almost 5, and 7 couldn't get done raving about it.

An absolute winner. I baked it in a Pampered Chef oval stone baking dish, with a single recipe, with the following adaptations. I put the cranberries in the food processor for a few spins to coarsely chop them, then used about 2 cups of chopped. I didn't have commercial sour cream, so I put about 2 T lemon juice in a cup measure, then filled it with heavy cream from a farmer friend, and let that thicken while I got the rest of the ingredients ready. I used raw sugar in place of the white sugar. I only needed to bake it 50 minutes at 335. The only change I would make next time is to sprinkle the pecans onto the brown sugar/butter mixture first, then put the cranberries in, rather than the other way around. The crumb of this cake is so light and moist. My family loved it on this snowed-in morning.

My friend made this for me yesterday. I fell in love. Today I made it myself, using zucchini instead of cucumber, because that is what my garden is overproducing. It is wonderful that way too. I used raw sugar and honey in place of the sugar, and added some ice cubes in place of some of the water. Also, it worked better for me to start with the water, mix in the sugar and lime, and then gradually add a chunk of zucchini at a time, blending as I went. Then after the zucchini was all blended, I added in the ice cubes. I'll be making this often. I peeled it today, but next time I might try with the peelings on.