I'll never use boxed pudding again. I did as others suggested and placed the cornstarch, sugar and milk in the saucepan. Made sure everything was thoroughly mixed before turning on the heat. After bringing to a boil I tempered the egg yolks and added to the pan and cooked 1 more minute. Added the vanilla and butter. I used the pudding to fill cream puffs. Excellent.

Reviewed On: Mar. 7, 2009

This was my first time making English muffins. I put all ingredients in my Breadman with the yeast last on top of the flour. Put on dough cycle. After 90 minutes I placed on counter and cut in half. I didn't roll out, just patted slightly and cut. Got 20 muffins about 3/4 inch thick. I place cornmeal in a soup bowl and after cutting each I placed into the cornmeal, pressed down both sides into the meal. I then placed onto baking sheets covered in cornmeal. I used my large cast iron skillet. Must be kept on lowest heat setting. I flipped them several times as they were getting dark. I did manage to cook them for 20 minutes. I made a loaf out of the 2nd half and baked for 25 minutes at 420. I used a standard canning jar ring to cut the muffins. A larger ring would be better. The muffins are delicious and loaded with nooks and crannies. My husband loves the bread.

Reviewed On: Jan. 16, 2009

I did as others suggested and used 1/2 cup oil and 1/2 cup home canned applesauce and only 1 cup sugar. I skipped the coconut as I was out. Got 24 standard muffins. I do have a giant muffin tin but was out of large papers. Also, sprayed the inside of the papers for easy removal of the muffins. They were fantastic. A great Weight-watchers treat at 1 point each for the smaller muffins. Next time I will use whole wheat flour for a more healthy muffin. I suggest that you mix the dry ingredients carrots and raisins well before you add the egg mixture.

Reviewed On: Jan. 8, 2009