This was great! I was looking for a topping for waffles (I normally use purchased vanilla pudding - the kind you have to cook - but I made a mistake and bought instant). This is MUCH better than warm store-bought puddings on waffles (with peaches - YUMMY). I'm only giving this four stars because it really does need an egg. Although, maybe if I'd used whole milk I wouldn't be saying this. However, even with skim milk, it was wonderful. I'll be using this recipe again.

Reviewed On: May 25, 2008

As is, this rates a 4. I used canned beef broth (diluted with water as per the label), so with the 1 tsp of salt, it was way too salty. I had to add a diced potato and a can of tomato paste to take the saltiness away. I also used a lot of garlic per other readers' comments, and I used some baby carrots and celery. With my modifications, this is definitely a 5. I didn't have problems with the broth beeing too watery. I browned the meat in oil, then after it was browned I stirred in the flour. Once it was thoroughly mixed in, I then added the broth and liquid. It turned out a beautiful, rich brown. I'll definitely make this again!

Reviewed On: Jun. 24, 2007

These were very good, but, if made as written, very greasy. I made them again because they still went really fast, and I had leftover grated yam anyway. (I used the fine grater blade on my food processor - worked really well.) I cut the butter in half, omitted one egg and the white sugar and increased the brown sugar to 1-1/4 cups. I also added about a cup of raisins. The resulting bars have a wonderful caramelly taste that really compliments the yams. I didn't bother with the icing because they're sweet enough as is. YUMMY!

Reviewed On: Dec. 12, 2006