This is a good basic recipe, but the two times, I've made it, I've also altered it - hence the three star review. Both times I've made it, I've increased the salt to two teaspoons and decreased the sugar to 1/4 cup. This last time I also chopped up a hand full of herbs (basil, oregano, savory, parsley, thyme and chives) in a small food processor and drizzled 1/2 cup olive oil over the herbs as they chopped. This mixture was substituted for the 1/2 cup corn oil. The herbed bread turned out delish! Also, I will say that I've been using a very young starter and am looking forward to it aging a bit, and providing more tang.

Reviewed On: Mar. 10, 2009

Needed a good frosting recipe to use with a boxed cake. This recipe was a good starting point. I've only given it 4 stars, as I did not follow the recipe exactly. I followed others' advice and used half butter and half shortening. I also cut the amount of sugar. Had I made a whole batch, I would have only used 6 cups . . . but since the recipe halved well (and was plenty for a boxed cake) I only needed 3 cups. Thanks for a good starting point! Will make again.

Reviewed On: Jan. 9, 2009

I've been searching for a recipe that ressembled my mother's . . . and this came incredibly close! I did use butter flavored Crisco, which I think was the difference. Next time I will try it with regular Crisco, instead. I boiled the dumplings in my famous "Dirty Chicken Broth," along with three chicken breasts, which I later shredded. The broth thickened up nicely . . . and in my part of the world, this is what we call Chicken Pot Pie . . . no pie crust, please. Thanks so much for helping me ressurect an old childhood favorite!

Reviewed On: Jan. 17, 2008