Very good! Trying to be the most efficient (and dirty the least dishes) I made the sauce all in one pan. Use a large pan to cook the bacon, then remove it. Cook the onions and garlic in the bacon grease (why waste that extra bacon flavor?!). Add 1 TBSP of butter to the onions after they have cooked, then add the flour and proceed. With any gravy or roux base, I've found that after adding the milk, stir until it comes to a boil and boil for 1 minute, while still stirring - that usually thickens it up nicely and removes any lumps. Like others, I added salt and pepper and may add other spices next time. But overall it was super yummy and my whole family loved it!

Reviewed On: Oct. 1, 2009

These freeze well. Make a double or triple batch and freeze in gallon baggies with waxed paper in between the loaves (use a straw to suck out all the extra air. I've never tried freezing the glaze - I just make it as needed. Also, they can be cooked on the grill w/o the sauce and are very yummy that way too.

Reviewed On: Sep. 29, 2009

**TIP*** Use a stand mixer with a bread hook to do all the kneading for you. Same result without the sticky mess. I slowly added the sugar, then let it "knead" in the machine for about 10 minutes, then refrigerated in saran wrap I had sprayed with no stick cooking spray. When I was ready to use it I did some hand kneading on a counter dusted with cornstarch. Came out perfect and I had very little mess. It looked beautiful on the cake and everyone was impressed. Also - this can be stored in the fridge for a LONG time. Mine was stored about a month before I used it and I still have more. What can go bad? It's just sugar and more sugar - that never goes bad, right?

Reviewed On: Aug. 22, 2009