Perfect. I think my days of buying store-bought corn dogs are over. These are so easy and cheap to make!

Reviewed On: Aug. 13, 2009

This is my go-to recipe for breading from now on. I've looked for years for a batter that would match a tempura I had years ago at a renaissance faire, and this is it. Even my local chinese restaurant can't tempura like I can at home now. So far I have used this recipe on: Veggies, thin pork cutlets, and shrimp. It even goes into the freezer and reheats well in the oven for all of the above. I never knew corn starch was the secret!

Reviewed On: Aug. 13, 2009

I give this 2 stars as a brownie, 4 stars as a black bean brownie. The taste is good, the texture is odd. I would add more oil. I almost wonder if the people who can taste the black beans used canned beans that may have had some flavoring or spices in them. I used rehydrated dry beans, and I can't taste any bean flavor at all. You can substitute maltitol for the sugar to make these glycemic-friendly also. I think this is a great recipe for celiacs, dieters, or diabetics, but if you aren't used to those kind of diets, you may find this recipe odd.

Reviewed On: Aug. 13, 2009