It was way shiny/greasy... and it cracked a lot. It wasn't the smooth velvetty fondant I wanted. But it did taste good! I put peppermint extract in mine because I was making a chocolate peppermint cake.

Reviewed On: Oct. 18, 2009

This recipe is very similar to the one in the original betty crocker cookbook.... I'd say the cookie part of this recipe is about perfect (except without the nuts!) However when it comes to the penuche i do something very peculiar... first of all, I definitely add vanilla.... 2nd of all... i cook all the ingredients together in the pan, constantly stirring, and add it to the cookies in stages... when it first hits the thick carmelly stage i spread a bit of that over the cookies... and wait til it gets a bit thicker and spread some more... and then when it finally gets to the stage where it's ready to harden up... i cap the cookies off with that everybody i know loooooooves these cookies :)

Reviewed On: Oct. 25, 2007

Absolutely delicious. What a wonderful texture and taste! I didn't follow the instructions exactly... The packets of yeast I had were a little bit bigger but I used 2 of them anyway. I let the yeast, honey, and water sit for 10 minutes until it was all foamy and then i mixed in the other ingredients and kneaded it and let it rise for an hour. Then, since I only had one loaf pan-- i made 1/3 of the dough into a loaf of bread, 1/3 into rolls, and the other 3rd into bagels! I just shaped the dough like bagels, boiled them, topped them, and stuck them in the oven-- absolutely wonderful whole wheat bagels!

Reviewed On: Oct. 19, 2007