Miss Plumcake

"Wonderful! Only substitution we made was buttermilk for the sweet milk. I think many of these low ratings are from people who either didn't beat their egg whites enough, fold them in gently or maybe have baking powder that's not the freshest. Thanks for a great go-to recipe!"

Mar 3, 2013 on Food.com

"Great recipe!

I live in Mexico where it's practically impossible to find brown sugar, so I used a cup and a half of white sugar plus 1/4 cup molasses and still got the depth of flavor you'd normally get from brown sugar and the crisp edges you get with white.

For crispy 2.5" cookies with just slightly chewy centers, bake for 11 m..."

Feb 4, 2013 on Food.com

"These are labor of love to be sure --it takes every minute of three and a half hours-- but well worth it. The dough was sticky initially which might throw off some novice bakers, but like Winston Churchill said "When you're going through Hell, keep going." Just keep kneading, it'll soon form a smooth, elastic dough with a subtle sheen.

I ..."

Aug 21, 2012 on Food.com

"Decent, bare bones chocolate sponge. Tastier than a mix and quicker than a more sophisticated recipe. I suspect children, people who grew up with fond memories of sponge from a box or view cake as simply a frosting delivery device will like this. I used boiling hot espresso and added a bit of creme de cacao to deepen the chocolate flavor. I won't ..."

Aug 12, 2012 on Food.com

"Great flavor but WAY too sweet if you're using ripe mangoes. I ended up adjusting the sweetness at the end by adding two teaspoons of white vinegar which brightened it up. Next time I make this I'll reduce the sugar by half and add half the lime juice in the beginning and save the other half for last so the heat doesn't destroy the tartness."

Jun 25, 2012 on Food.com

"Magnificent, and so simple my novice cook of a boyfriend nailed it perfectly the first time. My pan gets super hot so my thinnish chops only needed 2 minutes on each side. Covered for eight and deglazed the pan after. Superb!"

Jun 25, 2012 on Food.com

"I own my own bakery so even when a recipe goes awry, I can usually figure out what happened but I'm stumped by this total failure. They were flat, nearly as flat as tuile cookies, and while they were tasty enough, there was absolutely nothing other than the little cinnamon in the rolling sugar that suggested they were snickerdoodles.

I w..."

Jun 21, 2012 on Food.com

"Fantastic. I had some terrible cookies that were spreading and sticking like nobody's business. Whipped this up and the next sheet of those hateful cookies slipped right off."

Jun 21, 2012 on Food.com

"Disappointing. I wanted a chewy rather than overly fudgy or cakey brownie. The chewiness was good, but the rest was sadly lacking, not having the intense chocolate flavor most of us associate with a brownie. I even replaced the two tablespoons of water with dark creme de cacao and the result was still dull and underwhelming. I'd give it two stars ..."

Jun 19, 2012 on Food.com

"A bit of bourbon makes this even better (although it's been my experience a bit of bourbon makes a great deal many things even better. I've also made it using powdered skim milk when I was moving and wanted to empty the pantry as much as possible. A little rich, but maybe next time I'll stir in a 1/4 of sour cream or plain yogurt, or maybe a bit ..."

May 22, 2012 on Food.com