So yummy--I was skeptical about using the bread, but it completely changed texture and taste. The only reason it's 4 stars is because the recipe does call for too much sugar. I'm a fan of sugar, and I don't believe I've said something was too sweet more than a couple of times in my life :) Next time we'll cut down the sugar (I did read that other reviewers suggested that, but I assumed it would be fine for me)

Wow, wow, wow! I'm not a huge fan of blackberries, but we have a ton of them in our back yard this year, and my son and his friends love to pick them. I tried the blackberry IV recipe twice, with disappointing results. I decided to try this one instead, and it's GREAT. Not soupy, and the flavor was velvety, sweet, and just yummy. I used Pillsbury pie crusts, and I loved the bottom crust being extra tender and juicy, and the crispy upper crust. I did use foil around the edges of the pie so the crust didn't burn, and I mixed ALL the berries with the flour (oh, and I used 1/4 c. flour and 1/4 c.quick tapioca). Baked as directed--one yummy pie!

I made this pie twice, and both times it was very runny. I tried another recipe on this site, and it was FABULOUS. I'm not sure why this one doesn't work for me, but it definitely doesn't.

I LOVE this bread recipe! I follow it to the T, and it is wonderful. Makes store-bought bread taste like *****. :) I did use quick yeast one time with the bread (hubby did the shopping lol), and it was a lot trickier, and the finished product wasn't as smooth and tender. I wouldn't recommend using fast-rise yeast. As written the recipe is PERFECT.

YUMMY! This is the first review I've given--this is SO yummy. We have a friend with a daughter recently diagnosed with celiac disease, so I baked this cake this afternoon for their family. I had planned to make our family one, also, but forgot to buy more butter. The cake smelled SO good--and my 10-year old sampled a tiny piece before I could tell him not to. He was checking the cocoa powder, hoping it had wheat in it, so we could keep the cake! I tasted a tiny bit, also--so, here are my conclusions: I used milk chocolate chips (1/2 cup) because this family only likes milk chocolate. I then reduced the sugar to 1/2 cup, because of the sweeter chocolate. I also added a dash of kosher salt, and a tiny sprinkle of cinnamon (I always use cinnamon with chocolate). I baked it in a disposable pie pan, because I never remember to get my dishes back from friends. It came out beautifully, and it is a very moist, dense chocolate cake-ish thing. It has a much finer texture than cake, and is smooth and dense, but isn't gooey like undercooked brownies are. So easy--definitely worth a try.