What a Dish! you are right on with this recipe. I loved it and it is so flexible. I found the topping to be fabulous (Evie read the ingredients ~ NOT whole wheat flour, whole wheat PASTRY flour ~ that could why yours was not good). I used a big round stoneware dish which was a little bigger than an 8 or nine inch square baking dish because I had about 8 granny smith apples that I wanted to use up. I had two different cranberry sauce leftovers ~ one sweet and one tart with some pineapple in it ~ threw both of them in there and stirred them with the apples ~ added about 1/4 extra cup of oatmeal into the topping mixture since my dish was bigger. Cooked for 50 minutes. Fantastic!!! I would say that any negative reviews on this recipe would be the result of operator error ~ not the fault of the recipe ~ a great and flexible recipe ~ will be my go to recipe now for the topping on any kind of fruit crisp.

Reviewed On: Dec. 9, 2009

I have to give Joyce 5 stars just for thinking of submitting this cooking method for Bacon. I have been cooking bacon in the oven for a few years now after seeing Emeril do it on his show one time. This method is adjustable based on your needs of course. I set the oven to 400 degrees and sometimes even 450 if I want it to get done faster. Either temp works well. And I use a sheet pan with edges of course, you don't want grease all over your oven. Also line it with foil for easier cleanup. Sometimes I turn it, sometimes I don't. If you really put a lot of bacon on and the pieces are touching, you might want to turn before it sticks to the piece next to it. The bacon shrinks less than it does when you fry, but it shrinks enough that the pieces won't be touching after a little while. Have never tried the racks or the paper towels ideas that some reviewers have suggested. Will experiment with those as well. I do like saving the bacon grease for later seasoning or if we are having eggs, I just put it in a pan and use it to fry the eggs. There is no downside to using this method. Have used with with thick bacon, thin bacon, peppered bacon(yum), uncured bacon, brown sugar bacon. Any kind of bacon works. I will never fry bacon again!

Reviewed On: Aug. 28, 2009

I had never eaten or tried making bread like this before so I made this exactly as written and boy am I glad that I did. It was wonderful. I did use fat free buttermilk. It is a little sticky when you do the kneeding so I guess that's why you don't do too much of that? Just had to add a little flour to my hands and sprinkle on it when kneeding. Thank you for such a great and healthy recipe. I will make this again.

Reviewed On: Mar. 17, 2009