Rum Raisin Tiramisu Pg 220

I checked the reviews on Food Network for this recipe, and at least half of the reviewers said there was way too much rum for their taste. With this in mind, I cut the amount of rum I used to half of what was called for in the recipe. I still used the 2 tablespoons for the raisins, but cut the rest from 1 cup to 1/2 cup. I had Myers Dark Rum on hand, so that is what I used. Even with the adjustment in the amount of rum, the flavor remained overpowering. This is disappointing because there are so many other delicious flavors here that get lost. Also in the reviews, many people were concerned about the uncooked egg yolks. I used pasteurized eggs to eliminate any concern. Most large grocery stores carry them, the brand is Davidson's. I will give this another try, replacing the raisins with nuts and the rum with Kahlua, and see if we like it better. This was very easy to make, I saw Ina make it on her show and one thing that she stressed was not to soak the ladyfingers, just dip them lightly on both sides.

Fresh Peach Cake Pg 216

This cake is certainly a keeper. I made it using frozen peach slices, because it's March, and Ina gave permission to make this substitution. I can only imagine how much better it will taste in sumer with the fresh fruit. This was very easy to put together. However, I did not read the instructions carefully enough, and put the cinnamon in the batter that was supposed to go in the topping, so I added another teaspoon of cinnamon for the topping. I think I will always make it this way, it's hard to have too much good quality cinnamon, and it made the cake taste even more delicious and coffee cake like. My husband liked it so much, he asked if he could take some to work and share with his co-workers.

Mocha Chocolate Icebox Cake Pg 206

WOW!!! This cake was so easy to put together and so luscious. I followed Ina's recipe exactly except I made the Tate's Bake Shop cookies. You can get the recipe if you Google - Tate's bake shop chocolate chip cookie recipe. I have purchased these cookies before and was not impressed with them especially considering the price. They were $5.49 per package, and this recipe calls for 3 packs. The homemade ones were very easy to make, and had a much better flavor, maybe because they were fresher. This recipe calls for an 8" springform pan, it will probably work just fine in a 9" if that's what you have. I can remember thinking that it didn't seem like I would be able to get all five layers in the 8" pan, but I lost count so I don't know if I did or not (ya gotta love the golden years). Four layers or five, this cake is certainly one that will be repeated often at our house. Also, the tip Ina gives about heating your block of chocolate in the microwave will allow you to make great curls for the garnish. Now get baking and you'll be sure to get raves about this cake from family and friends.

French Toast Bread Pudding Pg 18

Do you enjoy a challenge? Just try finding a loaf of Challah in South County! We finally found one at Schnucks in Frontenac. Another challenge you say? Well, try making this recipe after work... because how difficult can French Toast be? But it was partly my fault for not reading the directions carefully. Ina has you cut the Challah in slices and stack double in a 13X9" pan, then pour the liquid over & let set for 10 minutes-- that seemed like a time improvement on most egg bakes that require overnight soaks. What I didn't notice was the baking directions that made our easy French Toast evening a long one. She has you put the 13x9" pan inside a roasting pan full of hot water (my pan didn't fit in my roaster so I used a Wilton half-sheet) , then you are tenting the whole contraption in foil being careful not to let the foil touch the pudding, cutting vents to allow the steam to escape, baking for 45 minutes, removing foil and then baking for another 45 minutes! It takes a good 30 min. to make, bakes for 90 min., then has to set for at least 15 min.---definitely not a good choice for a quick dinner after work so I disagree with Ina that this recipe is a good example of saving time and reducing stress. This recipe calls for 5 cups of half-&-half (or milk) so considering the rich bread and the 8 EXTRA-LARGE eggs I decided to do half skim milk & half-&-half. The tablespoon of orange zest was a nice touch but I also decided to add 1 tsp. of our Vietnamese Cinnamon.

The toast puffed up like a champ. I served it with maple syrup & a side of fresh fruit. The texture was more "custardy" than we like, the taste extremely rich with just "so-so" flavor. I was glad that I had added the cinnamon otherwise it would have been bland even with the orange zest. I have a recipe for a fresh blueberry French Toast that we like much better so this was a one-timer.

Roasted Pear & Apple Sauce Pg 192

When I was in the middle of peeling 6 pounds of fruit I was wondering if it was going to be worth it. My grandkids were visiting and would be perfectly fine with a jar of store bought applesauce. I was unable to find Ina’s choice of Macoun or Empire apples so I picked the kind my grandma always used and that was Golden Delicious. So it was probably sweeter than what Ina makes even with the lemon & orange juice/zest. I baked it in a covered roasting pan.

I used the whisk and the apples fell apart and the pears stayed chunky just like Ina said they would. I used our Vietnamese cinnamon & this applesauce turned out absolutely delicious. The kids loved it and asked for more.
I served it with stew and corn muffins but the next time I think I’ll make a pork roast. Try this one…even with all the peeling---you’ll be glad you did and your house will smell wonderful!

Onion & Fennel Soup Gratin Pg 57

Ina has another winner here! Over the years, I have probably tried 10 different onion soup recipes and this is the best by far. Maybe the sherry, brandy AND white wine have something to do with it, but I'm sure it's just the addition of the fennel. This was easy to make, but does require some time. By the time you caramelize the onions and fennel, simmer after each addition of spirits, broth and seasonings, this soup took about 90 minutes to make, but it's well worth the time. Ina says to remove the crusts from the bread, but that's my favorite part, so I disobeyed. Also, 6 oz of Gruyere wasn't enough for the whole recipe (we are cheese lovers). If you have a well stocked liquor cabinet - go for it. This was so good to have on hand during the blizzard.

Sliders Pg 141 & New York Egg Cream Pg 230

These were made in the middle of a St. Louis "Blizzard" so I had a couple of substitutions. I used the broil pan inside rather than the Weber outside & unlike brave KM, I didn't go outside & scrape off ice and snow to get Thyme--instead I used our shop's dried Thyme. Also, I used freeze-dried garlic in place of fresh. I reconstituted it in the olive oil the recipe called for & it worked fine. I did wonder about adding olive oil to a 80/20 beef blend but that plus the Dijon seemed to bind it together. These little sliders were tasty---the thyme, garlic & Dijon gave them good flavor. Ina knows her stuff & I will make them again.

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New York Egg Cream
Finding the "Fox's U-Bet" was the most difficult part of this recipe. I tried several local grocers plus made a few calls---no luck, so I ordered it online (around $11 with shipping!). Then Liz ended up finding it right here in St. Louis for less than $4, so Recipe Gals check with her for location or just ask at comments & we'll respond. U-Bet has great chocolate flavor.
Since this doesn't have eggs or cream I'm not sure why it is called "Egg Cream"...must be a New York thing. I used club-soda & stirred with a fork just like Ina suggested. I actually had more foam on top when finished but lost some by the time the picture was taken.
These were great & would I make them again? U-BET!----probably when the grandkids are around. They are easy enough for kids to make & it would be fun.