Quite nice; but for ours and our kids' taste; needed a bit more brown sugar and orange zest/juice. Considering the taste and complexity of flavours; though; quite a good recipe; will likely make it again (served it on vermacelli noodles with some added veggies (mushrooms, bell pepperss, carrots, celery, and onions.)) Would probably try it on steamed white rice next time; though. Thanks for the great base recipe! Work with it and adjust it to your own tastes...

How can someone rate a recipe if they've not followed it at all?!?! Using a boxed cake mix and packaged icing for the filling and frosting - how is that accurately making the recipe at all??? This recipe; as written; is devine. Wonderful; wonderful cream filling; works great as acing itself; even; or for using for filling pretty much any sort of cake/doughnut; etc. etc; very veratile recipe. The cupcake itself is a moist; rich; chocolate cake - someone compared them to hostess cakes - I'm initially from the USA; and while we don't have hostess cakes here; it is exactly as I remember them; only the filling is a bit better. The cupcakes are nearly foolproof; the filling is easy as; and trully; though it takes a bit of time to fill them; there are ways of making it easier; and trust me; it is well worth making this recipe. I piped the filling through the top and then iced the tops - covering the hole filling the cakes left. And you can use whatver icing you want!! Wonderful overall; well loved by family and neighbors; definitely a keeper!

Haven't even cooked this entirely yet; and I didn't allow it to sit for the 8 hours as mentioned; only did 2 hours in the freezer; but the dough is beautiful to work with; really easy; not sticky in the least; really seems foolproof so long as your yeast is working properly. And I rolled it out to about a 16-18 inch circle; just size wise to roll the crescents; seemed better; still cut out the 16 wedges as directed (just means for the 16-18 inch you get a few more rolls/rotations in each roll than you for the the 12); and the rose absolutely stunningly; are huge; and they've only just popper in the oven!! Done half with jsut the butter and half with garlic butter; and they smell and look devine!!

We always make lots of extra pancakes when I make them - makes great leftovers for breakfast for the next few days, especially for the kids. REally very nice flavour to the pancakes - did use lemon juice instead of vinegar; always finds it adds a nicer flavour than using the vinegar; but has the same effect. I did find that mine weren't 'tall' as the recipe stated they would be - but that could be simply because with most pancakes I always beat the egg whites and yolks (seperately)to incorperate more air into the batter; making for a lighter and fluffier pancake - perhaps next time I'll try without doing so; see what the results are. Don't get me wrong; though; these do have a devine flavour and extremely (!!) light texture; really were quite nice; regardless of the fact that they really weren't that 'tall'; they will still go amungst our regular pancake recipes! Thanks for a quick; simple and very tasty, recipe!

Quite nice; we liked it alot; my daughter thought it was ok; my stepson ate barely half; if that, of his. Did add a bit more garlic; as well as some mushrooms; some capsicum (bell peppers for those in America); and some spinach; and omitted the wine (as we don't drink any at all; didn't see the point of getting some jus to use a little bit of the bottle; as the rest would have been wasted) - I do realize all of this would have changed the flavour a bit; but we liked it as we'd had it. Great base recipe; though!

For simplicity, 5 stars, for taste, four; was nice; but not soemthing (excepting my husband, lol); one would eat alone; must have some sort of topping or syrup with these; but with that; these certianally don't last long!

Really quite nice - mine fell in near the end; didn't puff up like the one in the picture... But that's alright; as they still tasted great; and with the dents in the middle; worked out great for filling! So even though I'd done something (What; I'm not sure...) wrong; they'd still turned out very nice; and we will still certinally make them again!

Added some cinnamon with the nutmeg; as well as some sliced apples on the bottom the pan after melting the butter and before adding the batter - served with warm maple syrup; this trully was very nice... and so much easier than pancakes... Make sure to make a double batch (in two pans, not sure how it would come out at twice the thickness batter wise; haev to adjust the cooking temps/times accordingly.) Try this! Yum!

I did as another reviewer recommended; and doubled the eggs; and divided the rest between two pie pans. Added fresh (saute'd) mushrooms instead of canned ones, didn't use feta (personal taste; used cheddar instead in chunks; and colby on top) and added some brocolli and spring onion too (had excess int he garden, and the kids like brocoli; but they don't like spinach; trying to come even a bit; we love spinach; grow it, kids don't like it at all); and fresh baby spinach leaves. We loved it; but failed on the kids level... ohh, well, gotta cook something for us adults sometimes; too! Thanks for the recipe; will use it again and again... perhaps trying different ingredients to get the kids to like them too; as it's a great way to use up excess eggs (as we get plenty; both duck and chicken; get about 8 eggs a day at the moment for a family of four... always looking for ways to use them up, and this fits the ticket wonderfully!)

The whole family went back for seconds; and all of us felt so full afterwards - we didn't use the topping; did more tradional 'taco' toppings without the beans, etc; but wouldn't mind trying twice-baked beans. Used chicken rather than beef; as we simply had more chicken. Very nice bread; though; even the bread recipe by itself is five stars...

My husbands' exact words were as follows: "Ok, I like English Muffins..... I've never liked them before; really don't like the store bought ones..." (And this is said as he'd buttering and jamming his third one); "But these..." (Pauses for a bite)... "Are realy nice!" And he's right; they are! My stepson's eating one wihtout anything else on it at all on right now; couldn't wait past getting it out of the toaster; and he's still scoffing it down! They are better if you insert a fork along the side of them and pull it apart that way; but my hubby can't wait that long; cuts it open; and it fine that way; too. I'd read through some of the reveiws; almost all of them were raving; so I'd doubled the recipe; and though there are time consuming cooking; I am really glad I did. With the dough that was left over after cutting out most of the first rounds; I'd had a bit left over (I'd run out of space on my baking paper sheet); so I'd sprinkled raisins on it; as well as some cinnamon sugar; and placed the scraps from cutting the rest out on top; pressed it in lightly; then rolled it out again; then cut that as I had to the regular English muffins. Reason being; I know it was going to be a bit denser the second roll out; I figured it'd be good to have something to break it up some; add a bit of flavour without needing to put any jam or whatever on it; and it turned out quite nicely; too; not as 'airy', obviolusly; but still; would try it again; or possibly just make a bat

Quite a nice recipe - did change a bit to our tastes, used applesauce to replace most of the melted butter (made the applesauce at home using the 'sarah's applesauce' recipe); and the peels left over from the apples were cut up coarsely and added to the muffin mix for a bit of texture variation and added fibre/nutrients. Also added a bit of vanilla and cinnamon. Adding a crumb/oatmeal topping also enhances the flavour a bit. So; as written; 4 stars; with the changes; 5... Thanks for the recipe!

I can't remember if I'd rated this recipe - and I just had to do it again just in case; thie recipe is exceptional; handles all sorts of variations; fruit; chocolate; you name it; and it turns out wonderful every time. Even with kids 'helping' to do everything from mixing to cooking - the true test - these pancakes still rival those you come across in a pancake house; really, really fluffy, tender; flavourful - wonderful. Use this over and over!!

We'd expected the lemon to be a bit overpowering; and it wasn't! Really very nice; am actually trying it tonight on lamb; the chicken was tender; mosit; and flavourful; really can't go wrong with this. If you don't like soy sauce as much as my hubby especially does; add a little brown sugar to cut the bite of the flavour; or use reduced-salt soy sauce rather than the regular stuff. Try this if you've got extra lemons and don't know what to do with them all or are stuck for what new to try with your chicken! Wonderful!

Quite similar to what I grew up with - really nice; kids loved it (eating seconds right now)l added some cauliflower and corn to get them to eat veggies easily; and it worked! Great; really don't know how anyone ended up with a 'grainy' result if they cooked the flour/butter right; or if they used any good melting cheese (I always use colby.)

Wonderful! Just let it raise on the baking sheet; as I don't have a stone; and found the first time I'd tried to make this; sliding it onto a preheated baking tray deflated the loaves a bit. Spritzed it with water a good few times while baking (about 4-5); tried it in muffin tins as 'rolls', did baguettes; as well as a full sized loaf; hubby's eaten nearly the full sized loaf all by himself - will absolutely make again!

Quite nice - personally like a bit more butter flavour - but then; a bit of butter tucked in the top of the little 'mound' aleviates that, now worries! Will make again; thanks for the recipe.

Would not make this again; wanted something to do with two butternut squash I had (granted; I did not use acorn; prefer butternut); so I thought I'd make a soup... And it was a mistake; or to use this recipe, anyhow. To sweet (even with reduced sugar); to rich by far; it was a struggle to even finish the half a bowl I'd dished out; my hubby's stuck with eating the last of it; really was the only one out of the four of us that thought it had any decency at all - and even he thought it was to rich and to sweet. I want my pumpkins back!

This is a great family recipe!! The kids loved it (I'd made extra, and I'm lucky I did; as my fairly picking 7 year old asked for it the next day!) I did make some changes though; to make it a bit better to our taste. We'd added a bit of garlic when sauteing the onions; and a bit of diced mushrooms (which the kids hate but we love); a bit of zucchini; and a little brocoli; as well as some potatos (added about 6 medium/large potatoes for a double recipe.) Blended up; the kids ate all the veggies; no worries; we'd blended about 3/4 of the soup; made for a thick; but still slightly chucky, soup. We'd added the cheese to individual bowls to help with cleanup (as it takes forever to scrub cheese out of a pot!) Also; instead of using ham or chicken broth - we'd gotten a smoked pork hock and covered it with water; and simmered that for half an hour or so. Then removed the pork hock and cut all the meat off of it to use in place of the ham. And the water used to boil the hock in - instead of draining it out; we'd used that instead of chicken broth; and topped up whatever was nessesary with water and chicken stock powder. Really nice flavour; really hearty; warming, soup; perfect winter/fall meal!

Quite a nice flavour; very flakey and crumbly but held together well - however; I'd had to change a bit.. I'd done half shortening and half butter for flavour as we don't have Crisco (or similar) here in Aust.; and definitely don't have butter flavoured shortening. My dish with the recipe though was the amount of liquid was about two times what was needed? Ended up adding 1 tsp of lemon juice and subtracting 1 tsp of water; had the egg; mixed it all together and had it in the fridge until just before use. I was brought up adding just a bit at a time until everything's just barely moistened - I'm so glad I did that and din't jsut chuck all the water in with the flour; all I would have had was a big gloopy mess. Will likely make again; but will definitely watch the amount of liquid a bit more closely; will probably double the amount of dry ingredients and shortning/butter/(etc) and keep the liquid amount the same - will work out well to freeze excess; and then you'll end up having 3 full double crust batches, as well.