I think 1 tbsp of salt is WAY too much. I added it all without thinking... just following the recipe... but afterward I thought to myself that might have been a bit much! After tasting it certainly was. Even pasta at a restaurant is not as salty as this was! I'm surprised there aren't more comments about too much salt. Oh well. Anyway, I still think this has potential. I added broccoli and it was good. Oh and I also used 4 cups milk b/c I didn't have half and half. Added a bit more flour b/c of that. Still turned out very creamy! The saltiness just ruined it for me. Will make again with maybe only a teaspoon or so of salt, since cheese is salty enough! I can always add a dash more at the end if necessary.

Reviewed On: Aug. 6, 2009

Call me crazy, but this is now my 'go to' recipe for pizza crust! I have made a few different crust recipes- some that have many steps and take a LOT of time. I still think this one is better. My whole family loves it and it doesn't get any easier than mixing it up and pressing it in the pan! The only change I make is using honey instead of sugar. Turns out great. We've tried this in a regular pizza pan as well as a casserole dish (for a deep dish) and LOVE it both ways! You won't be sorry you tried this recipe! Especially if you have hungry kids who want a homemade pizza in the next 30 minutes. :-)

Reviewed On: Jul. 30, 2009

I think these are wonderful! I scaled the recipe down to 12 muffins (which calls for 1 and 1/3 egg- ha!) and these turned out great. Very moist. When you scale it down to 12, it calls for 3/4 cup sugar, plus a tbsp and tsp. I just added 3/4 b/c I felt the extra was unnecessary. The flavor was still very good!!! I also skipped the sugar on top. I will definitely make this recipe again. I had no problems w/ sticking- buttered and floured the pan very well, even the top part and there was no sticking at all. (I didn't use liners.) The only other change I made was the baking time- mine were done at 25 minutes. Hope you try this recipe; I think you'll love it!

Reviewed On: Jul. 30, 2009