Homemade Spaghetti Sauce - No need for any adjustments to this one. I'll add a few mix-in options, but this one is ready to go.
Turtle Pie - I've only made this pie twice, once before I added it to the cookbook and once about a week ago. I'll be doing a second test of this recipe. I'd like to roast the pecans before using them in the recipe.
Beef Biscuit Roll - This is one from my childhood. I'd like to try it by cutting the beef in half and adding some type of veggies, but it's delicious as the original recipe. I'll be adding a few minor direction adjustments.
Chicken Cordon Bleu - This one won't be going back in the book as it is currently. There is any number of reasons for changes, but honestly, we like it better when I fry a breaded chicken breast and then layer the ham and cheese on top, skipping the rolling. I'll be rewriting the recipe to include in the new version of the book.
Rhubarb Bread - Nearly a perfect recipe. I'll be adjusting the topping to be a bit more streusel style when it bakes. It's the right combination of sweet and tart.
Ravioli with Creamy Spinach Sauce - The first dinner I ever made for my husband 15 years ago when we started dating. It's basic and looks fancier than it is. No adjustments needed.
Chewy Peanut Butter Squares - Baking time, needs to be adjusted without a doubt. These were a little bit gooey in the middle, more than they should have been.
Hashbrown Quiche - I'll be doing some more work on this. The flavor is amazing, but the crust didn't get as crispy the way we'd hoped. I also need to adjust the ingredients, adding additional eggs, and adding cheese.
I feel like this project is a bit Julie & Julia and a bit Good Eats Reloaded. It's a bit like going through old journals, remembering good meals, and fond memories. I'm learning as I cook my way through these two books, my cooking style has grown and changed extensively in the last 15 years. Our tastes have changed, we like stronger flavors and more vibrant ingredients. My cooking skills have for sure grown and changed as well.