Nicole Johnson

I’m going to tell anyone who asks that this is my own personal recipe and I don’t care what any of you think about it.

It tastes great. I gave it 4 stars because I did add a little bit of Cajun seasoning to get the flavor just right and I could not figure out how to get it to be crunchy like it would be with a hard fry. Not that I expected it to be but it is one of the characteristics about traditional fried catfish that I missed.

Pretty good recipe. I replaced 1/2 the sugar with Splenda (experiment) and used fresh ground nutmeg which I think elevated it. Coworkers and family loved it and couldn’t detect the substitution. So simple it leaves lots of room for experimentation. Since I used a sectioned bundt pan I reduced my baking time to 35 min and the texture was perfect. A very moist and somewhat dense bread.

I don't make curry a lot simply because at home I could never get it to come out the way it does in restaurants. I don't care too much for those melt away curry cubes for the same reason. This recipe is easy and excellent and I'm kinda peeved I couldn't have figured this our myself. I used the yellow curry by Marketplace, a Target brand. It's delicious as is but it leaves room for so much creativity. You can add hot peppers for a diff flavor or substitute the tofu for chicken or shrimp. I'm going to add veggies next time and maybe green onion. It's earned a regular spot in my rotation.

Hallelujah! I cooked these for 33 minutes because they looked wet in the middle at 30 min. Even though my pick came out clean I left them in a bit longer. I like kinda burnt brownie edges but in my glass pan I didn't get these, and that's unusual. You can really taste the butter in my opinion. Amazing. I didn't do the frosting but I know they'd taste great with with. They were the like a dense sponge. All I had on hand was dark cocoa so these were the blackest brownies I'd ever seen in my life. I think I'll keep making them that way to have a discussion topic at gatherings.