Here's how I made this recipe, to rave reviews: - I used about 5 oz fresh baby spinach, wilted (heat a little olive oil in a pan, stir in the spinach, and let sit for 2 minutes). - Skipped the butter, vinegar, and sugar. - Sprinkled a little paprika over the top (old habits die hard...I've done this for years with the deviled eggs I usually make). - Topped with either a slice of kalamata olive (not too big - they're strong) or some crumbled feta cheese. I used slightly more mayo and made the eggs the day I was serving them so the bacon wouldn't get soft.

Reviewed On: Apr. 6, 2010

Makes a really good garlic bread. The roasting gives the garlic a nice, mellow flavor. The verdict from our guests was the bread was too buttery and too soft, so next time I make this I'll try halving the butter and omitting one bulb of garlic. I'll also toast the bread on one side beforehand as another reviewer suggested. In case anyone was wondering (as I was), you'll end up with nice chunks of garlic on the bread but don't worry, thanks to the roasting they're not too strong. Overall the bread was a hit so I'll make it again.

Reviewed On: Jul. 27, 2009

Very fluffy. Worked well with 1/2 white flour and 1/2 whole wheat flour. This would be good, as others have pointed out, with blueberries or even plain. I added a touch of vanilla and a bit more milk.

Reviewed On: Jan. 10, 2009