I agree with the lady who wrote that this is an excellent sweet bread dough as well. I like it for cinnamon rolls becasue it is a little lighter and doesn't dry out quickly. The donuts were good but if oil is not the right temp or if you turn your back they will come out too dark. If they are dark at the edge where you can see then they are much too dark on the bottom. I don't have a temp regulated fryer. I use my moms cast iron pan and a thermometer. I would recommend a fryer if possible but they will still be too dark if you cook the time specified. A great dough for many sweet bread uses and good donuts with careful watching. Thanks for sharing.

Reviewed On: Dec. 14, 2008

I have made baked spaghetti for years but I believe that I like this one the best. It is definately my husbands favorite. I use cottage cheese because the ricota makes it pretty solid and not a lot of taste. I put an egg and part of the cheese into it along with salt and pepper and it is very tasty. I also put a little of the meat sauce between the spaghetti and the cheese layer,not a lot but enough to cook into the spaghetti on the bottom. It will probably be better if you let it sit for 10 or 15 minutes before serving.Great the second day!

Reviewed On: Nov. 7, 2008

I have been trying different chicken recipes because at the age of 60 I am sick of everything I have cooked for the past 40 years! This one is a little too much fat for me but it was ok for a change. My grandaughter thought it was great. For her it had all the best food groups, chicken, barbeque sauce, cheese and bacon! Makes me gain weight just thinking about it.

Reviewed On: Nov. 7, 2008