foodiesleuth's Recipe Reviews
Posted 8/17/2011 2:35:47 PM
Macaroni and Cheese Ham Pie
I made this after reading the previous comments and taking the suggestions of two of the commenters, I layered the ingredients with the pasta at the very bottom to avoid the 'crunchy mac' . I added some pimento bits to it. We loved it. Tasted like a baked pimento cheese pie! Easy and delicious!
Posted 5/8/2011 3:43:46 PM
Instead of a 13 x 9 inch pan, I used a heavy Bundt pan. I sprayed the whole inside of the mold with Baker's Joy. I did not start with the layer of coarsely chopped pretzels, butter and sugar in the bottom of the mold. I filled the mold first with the cake batter and used the pretzel mix at the top, so it would be at the bottom of cake when unmolded.
Since the Bundt mold was one of the heavier ones, I let it bake for about 5 more minutes. I let it cool and then turned over to the serving cake stand. The pretzel mix stayed in place.
Instead of the whipped topping, I used my favorite homemade cream cheese icing to which I added some grated lime peel. I decorated the cake with real daisies (margaritas in Spanish) - BTW, daisy petals are edible.
After tasting: The cake is very dense. If I make it again I will add a dollop of sour cream or two. Also, although I used the amount of zest as suggested in the recipe, we found it could have used a bit more in the batter. I would do away with the pretzel, butter, sugar mix.... Instead, I think I would sprinkle some sea salt - not much - on the top of the batter before baking and let that slight saltines be at the bottom of the cake. The cream cheese icing with zest worked very well.