Lynda Amsell

I was looking for a coconut cake recipe that tasted more like coconut and not like a white cake with coconut frosting. I loved this recipe but I followed other people's suggestions and only used the cream of coconut (found in the alcohol mixer section). After baking the cake at the minimum time, cool the cake for 45 minutes, then poke it with a fork. I only used the cream of coconut and spread it over and into the cake. Cover and refrigerate for 4 hours. I liked the whipped topping covered in raw coconut flakes. My friends said it was the best they ever had. (Note: My cake was extremely moist but not wet at all. That's what I wanted.)

This was so perfect and so easy!!! I always add an extra 1/3 cup water to every cake recipe and bake for minimum amount of time and add in increments of 2 minutes. Here, I DID preheat and baked for 25 minutes. The cake continues to cook, and I want it to be super moist. I then frosted it with Cream Cheese Frosting II from this site. This is a keeper for me!!

Easy and fantastic. I substituted 2 sticks of butter for the shortening. To make each cookie equal in size, use a medium cookie scoop. Roll the cookies into balls and roll into the sugar. I baked at 10 minutes, and based upon other cooks' suggestions, I immediately pressed PRE-REFRIGERATED dark chocolate kisses into the center. Immediately transfer to a cooling rack and cool for 2 hours. Delicious!!

I did use this recipe as a guide, and it is right on. However, I don't like my foods too citrus-y, so I only juiced one lime. I used garlic salt instead of regular salt, added some jalapenos and juice from a jar, and added a splash of Clamato, the way a Mexican friend showed me. My guests devoured it.

Trick to keeping skin is to properly heat the skillet before you put chicken in. I would say at least 10 min. on the stove. And then you must sear the chicken for 5-10 minutes. I then cover and simmer for 25 min. (turning once).

OK, following other people's suggestions I did this: Decrease sugar to 1/2 cup, increase water to 1/2 cup and use one whole can pumpkin. For spices, I blended 2 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/2 tsp. cloves and mixed with dry ingredients. Then add wet ingredients. Bake at 350 degrees for 45 min. Came out so delicious and moist - even more so next day! You MUST use Cream Cheese Frosting II.