I made this recipe exactly as written, and it was amazing! I used a chicken broth paste, and adjusted it to make sure there was not too much salt. It was creamy and cooked completely from start to finish, including chopping the onion and bacon, in 45 minutes. The best risotto I've ever had! I can't wait to add other things like bell peppers or mushrooms to this amazing base!

Reviewed On: Jun. 6, 2011

I would give these 4 stars because they were really tasty, but nothing like pretzels I've bought. The sough was WAY too sweet for pretzel dough. Next time I will use half the sugar. Also, the dough was really stiff, and took almost 2 hours to raise, and that was in an 86º room. Then, as I rolled them out and shaped them, the dough kept springing back so I had to rest it twice before final shaping. As they baked, they rose so much my family commented they no longer looked like pretzels but more like a knotted roll. Just not what I expected from a "pretzel" recipe, though I will use it for rolls.

Reviewed On: Jul. 7, 2010

One look at the instructions for this recipe made me doubt the fluffiness, so I made it using the same ingredients, but as a usual cake. Beat shortening(or butter) with sugar until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk and beat for another minute or two before pouring into prepared pans. Came out truly magical! It could use a little more spice, perhaps some allspice or more cinnamon. Otherwise, absolutely delicious!

Reviewed On: Jun. 28, 2010