Like many other reviewers, this is very similar to my grandmother's recipe. For those who had trouble: Be sure to thoroughly beat the egg before you add any flour. Then, with a fork, whisk in the flour a little at a time. Also, my grandmother never measured anything, and for noodles her strategy was to just keep adding flour until it wouldn't take any more. You'll soon realize you have to mix by hand, and just keep kneading it in. This way I didn't have to add any other liquid, and it didn't retract like pizza dough does, so it was easier to roll out. Hope that helps.

Reviewed On: Apr. 22, 2009

I read reviews about too much salt, and I cut it down to a teaspoon rather than a tablespoon in each case, and it still turned out a little to salty. The second time I made it I used closer to 3/4 t on the top, and it was excellent. I am not a fan of raw onions, but these cook fine as they bake, so I didn't find it necessary to saute them. I loved how quick this works up!

Reviewed On: Oct. 28, 2008

I made this recipe using a lot of the recommendations of others. I used a half cup of sour cream as well as about 1/4 cup of milk to make them more moist. I added extra banana, as well as about a teaspoon of cinnamon. I added about a tablespoon of vanilla (I really like it) and 1/4 cup of butterscotch chips (I was skeptical but it actually added a great flavor). I also added about 1/2 cup of chopped walnuts. I give everybody else's advice FIVE stars, but the actual recipe only FOUR since I suppose I didn't really make it.

Reviewed On: Apr. 28, 2008