I was looking for a fried fish recipe that didn't use eggs and came across this one. I cut down a little on the pepper, substituted cornmeal for about 1/3 of the flour, and fried the fish in canola oil. It turned out crunchy and yummy! I did have a lot of "breading" left over, so next time I'll make half the amount so it doesn't get wasted. Thanks for the good recipe!

Reviewed On: Mar. 20, 2009

I had high hopes for this cake but unfortunately have to give it three stars because it doesn't work well for cupcakes. As others have mentioned in their reviews, this cake doesn't get high in the middle - it flattens out - and at least one person had theirs sink in the middle. For my cupcakes, the batter rose above the edge of the pan, then sunk, leaving a flat ring of cupcake baked onto the pan around the edge of every cupcake. That ring-around-the-edges of my cupcakes stuck to my expensive non-stick pan. I tried everything to get the cupcakes out of the pan without ripping the tops off, but it didn't work. (Note: I did use paper liners and the cupcake "stumps" weren't stuck, just the tops. I also followed the recipe exactly, made sure not to overmix after adding the flour, and filled the cupcakes about 2/3 - 3/4 full of batter.) On a good note, the batter was beautiful - light and fluffy - and the taste was pretty good. It would work as a cake rather than cupcakes. If you do try cupcakes, I'd recommend not filling the tins more than halfway.

Reviewed On: Feb. 7, 2009

Before I made this recipe, I didn't know if even liked bread pudding, so it was an experiment. I had almost a whole loaf of day-old Italian bread that was getting pretty stale. I didn't want to waste it so I found this recipe. I used the exact ingredients and amounts (including all 4 eggs) with two exceptions. First, I used a heaping half cup of sugar, not 3/4 cup to cut it down just a smidgen. I also used about 2/3 of a loaf of Italian bread. I cut it into thick, 1 inch slices, then into 1x1 cubes. I used golden raisins and also threw in a small handful of craisins. Beause of the extra bread, I had to let it soak in the egg/milk mixture for a few minutes and push it all down well with a fork to get all of the bread saturated. It turned out great - not soggy, wet or eggy. I prefer it warm, so I've been reheating the leftovers in the microwave. Yum!

Reviewed On: Jan. 31, 2009