You would think that such a classic, simple sandwich would be easy to make, but it did take some experimenting to get it 'just right.' Cooking on medium heat is definitely important (I do about 1 minute 20 seconds on each side). And more importantly, ingredients are critical. We normally eat whole wheat bread and use a non-butter spread. Well, neither of these will make that classic, crispy grilled cheese sandwich. We now use a loaf of hearty white bread and real butter, and it is wonderful.

Reviewed On: Jun. 20, 2010

Very light for a wheat bread. Normally my wheat breads come out very dense. So this was a very pleasant change. I did make some changes. I sifted the flours together so that it wouldn't have that slightly gritty/grainy texture. I used 1 tbl of melted butter and 1/2 tbl of vegetable oil. And I added 1 tbl of gluten. I'll definitely be trying this one again when I have leftover buttermilk.

Reviewed On: Nov. 30, 2009

Excellent corn muffins for breakfast. These were much less crumbly than my old recipe. I did follow other people's suggestions of using 3/4 cup sugar and 1/2 cup canola oil instead of shortening. After adding all the milk, the batter seemed a little thin, possibly because of these changes. They still came out wonderfully, but I may try the original recipe next time (though oil is so much easier than cutting in shortening). Also, I only needed to cook them 20 minutes in my stoneware pan. Normally stoneware takes longer, so keep an eye on the muffins.

Reviewed On: Aug. 30, 2009