Some sixty years ago my Mother made a similar dish, "Hasty-Tasty". It was always made the day after a roast beef dinner. A can or two of vegetable soup was mixed with gravy from the roast & some of the leftover roast cubed & mixed in. She then topped with her own home made biscuits & baked in the oven. Was very "tasty" indeed. Just a variation on the posted recipe.

These turned out gorgeous. I changed it to 9 instead of 12 but still got 11 buns. They raised enormously, so I think a bigger pan is warranted. I cut each bun to 1 1/4 inches and when cooked they were a good 3 inches high or more. The only things I would change, now that I've made them, is to increase the brown sugar in the filling & decrease the cinnamon, then start watching after 12 minutes as mine were fully cooked by then. They would have been overdone by 15 minutes. Mind you, all oven are different. I don't care for cream cheese icing, so I just did a glace of icing sugar, butter, vanilla & milk. I liked the suggestion to turn them out of pan immediately when they come out of the oven to keep the filling in. I highly recommend this recipe if you want the greatest cinnamon buns in the world.

I found this bread to be sort of gummy. It rose beautifully & I thought I had a winner, but, the texture was just not what I was looking for. Sorry

This particular recipe is the same as the one that's been in my family for 3 generations. I grew up eating this, served just as said with a vegetable on the side. Delicious!

This is NOT toad in a hole......it is made with yorkshire pudding & sausages & is a very old English dish.

It depends where you are from whether you call this a flan or tart. Where I come from we call this a flan & a delicious one at that.

This is the best chocolate pudding. My friend made it for us for desert tonight & he followed the recipe exactly, except cooked for 3 minutes, Stirred, then 2 minutes, stirred & a final minute. It was absolutely perfect. The micro. power can have a bearing on how fast it cooked. I would highly recommend this for taste, flavour & ease of making. Try it!!!

Our family always marinates the chestnuts in a mixture of soy sauce & garlic, wraps in bacon & broils, for another way to do these delicious little treats. Try them for a change.

Rib eye & chuck steak are two totally different quality of meat. Rib eye find, but, chuck...without marinating it, I doubt you'll get your teeth through it. Don't use chuck steak or you'll be sorry.

We have been serving this in our family for decades, but, we marinate the water chestnuts in soy sauce & garlic powder, before wrapping with the bacon. Much more flavourful. Give it a try.

This is a very tasty loaf, especially after waiting to the second day. The only thing I could find wrong was that it was a little dry. Wondered if a little more fat would improve it. Is a 1/4 of a cup really enough? I also made the recipe again leaving out the nuts & cranberries (for a person who doesn't like those items) & it made a very nice orange flavoured loaf that is great at coffee break time. I will try it again adding a little more butter & see if it moistens up a bit.