This is a great starting point. But I needs stuff added to it. I normally throw in a cup of raisins and sprinkle brown sugar and cinnamon on top. When I follow the recipe to the letter, the bread comes out very dry. I am hoping that is because my starter is made with non-fat milk. I bought a 1/2 gallon of whole milk to experiment, so we will see what happens.

Reviewed On: Nov. 14, 2008

I scaled it for 18 and didn't bother to try to swirl it. It is BEAUTIFUL layered. I did take some other suggestions and made the crust 1/2 ginger snap 1/2 graham cracker as well as adding a teaspoon of pumpkin pie spice. EVRERYONE RAVED about this. I made two for two parties and had no left overs!

Reviewed On: Sep. 18, 2006

This is a wonderful recipe! My ENTIRE very picky family loved it. It has loads of flavor without being overwhelmingly spicy. Unfortunately my family is not pro-garlic, so I decreased the garlic amount to 2 teaspoons of powdered garlic which is the equivalant of 6 cloves. Also, I don't like dark meat and I made this for a crowd, so I used 12 of the costco frozen Tyson chicken breasts that I boiled for about 45 minutes. I also doubled the sauce and it made the 12 shredded breasts nice and goopy. :) YUM!

Reviewed On: Sep. 4, 2006