When I saw it was modeled after Amish friendship bread I hadhigh hopes. I wouldn't say it compares to that. I needed some plain cinnamon muffins for my son's class. I left out the chocolate chips as these were supposed to be a morning snack and not so much a dessert. The batter tasted wonderful, but the muffins are not very moist. They are cake like, but you would normally frost a cake. They taste fine and the kids ate them, I was just hoping for something almost as moist as Amish friendship bread and these aren't even close. I will have to try modifying the recipe to improve that.

Reviewed On: Mar. 15, 2008

This was a perfectly good waffle recipe once the syrup was on. The plain waffle itself doesn't have much flavor. Definitely not a dessert waffle. Fairly bland, but again it works well with syrup. I think I'll stick to my recipe in the future. For those of you who substituted butter for the shortening, you should not be rating this recipe as that completely changes it. So does coating them with powdered sugar. My rating is for this recipe made as is, and as is, it does not have butter flavor and is not very sweet.

Reviewed On: Feb. 2, 2008

This was quite good although I found it to be way too greasy. I plan to make it again and decrease the butter to 1 cup. I may also lessen the nutmeg a little bit. I liked the flavor, but don't want to be overwhelmed by the flavor of nutmeg vs. cornbread. I had to cook it much longer and put some foil over it to keep it from browning too much. At least 40-45 minutes cooking time. Update: my husband and I now love this cornbread after decreasing the butter to about 3/4 cup or so. We also use very little nutmeg, just a hint of it.

Reviewed On: Dec. 12, 2007