Awesome recipe. This is the first no-fail yeast recipe for me. My tips for success: 1. Add 2 T. flour to filling mixture, so it doesn't run too much. 2. I added a handful of pecans to the heavily buttered pan. 3. I put a hot damp towel on top of the rolls after they came out of the oven, to steam the top about 15 min. This ensures a soft top. Next, I inverted the pan with the towel onto a tray to allow the filling to seep back into the rolls- about 2 mins. I made a simple icing using the same bowl that I made the filling in, incorporating what was left of the mixture. I glazed the tops with this cinnamony blend. Best rolls ever! The rolls were still soft the next day straight from the fridge. Thanks, Debbie.

Reviewed On: Sep. 4, 2008

Very good salad. I love all the suggestions and will try some of those too. Parmesan cheese works nicely to top it off.

Reviewed On: Apr. 5, 2006

Great concept. I am a southern girl and like my tea a wee bit stronger,lol. First time around, I made it as is. It proved to be very light and refreshing tending to be more lemony. Second time, I doubled up on the tea bags and the sugar...perfect balance of flavors.

Reviewed On: Apr. 3, 2006