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

Great recipe, even modified to healthy it up a little. I replaced half the flour with whole wheat white flour. I used raw sugar, leaving out 1/2 cup. I used egg substitute (the kind in a carton) instead of whole eggs. I used 1/4 cup oil and 3/4 unsweetened apple sauce instead of 1 cup oil. The verdict - everyone loved it, from kids to adults. I'll probably add 50% more cranberries next time, but this is definitely going in my recipe box.

Reviewed On: Nov. 12, 2008