For Thanksgiving I wanted to attempt homemade bread rather than store bought. I have never cooked bread or used yeast so I was unsure how they would turn out. I used the 1/4 oz. packets of Fleishmann's highly active yeast. Each packet was enough for the 16 servings. I read a few of the other reviews and as for me I used a regular white plastic bowl (like you use for cakes)for the entire process and the milk came straight out of the fridge. During the setting times I went with the full 30 mins. to be on the safe side. After doing that the 3 times as instructed, the prep is time consuming but well worth it. I also pre-beat the eggs because it's a little difficult to do that in the flour mixture. When I take them out of the oven I immediately brush melted butter on the top. The recipe was simple and the rolls were great! Everyone loved them and I've made them several times since Thanksgiving. They reheat beautifully in the microwave. I just cover it with a paper towel and heat it for 15 seconds. They also make great ham or sausage "biscuits" the morning after. As for the shape being like biscuits, I rolled mine into balls and after tucking the sides underneath, they came out perfectly. Thanks for sharing this one!!

Reviewed On: Jan. 16, 2009

I have made this pie 6 times over the past 2 years and it has been a hit every time! I have done the deep dish as well as dividing it into two regular pie shells and also used white sugar when I've not had brown. I would say that everyone's ovens are different so watch it closely, I don't normally need to cook mine any longer than 50 mins. and letting it cool on the counter for a while and then sticking it in the fridge makes it perfect. Family comes from 3 different states all demanding the pecan pie. Since some of the family is from Kentucky, I have even added chocolate chips for the derby pie genre. Thanks so much!

Reviewed On: Nov. 25, 2008

I've made this recipe for the past three Thanksgivings and its been a hit every time! I even had a friend call me for "my stuffing' recipe this year! I am especially excited that my picky 4 year old gobbled it up last year!

Reviewed On: Nov. 17, 2008