My husband and I thought this was very good. For texture reasons, we decided to puree the vegetables/beer/chicken broth mixture once the vegetables were tender (and we did it in a blender instead of a food processor so it would be smoother). Because my husband does not handle any form of heat (i.e. pepper, etc.) we did not add the peppersauce or cayenne). We appreciated that the texture of this soup was not like a velveeta-thick soup; it was brothy yet had a great cheddar flavor. Will definitely make regularly.

Reviewed On: Dec. 13, 2007

This had a very nice taste and texture with almost a custard-like layer between the apples. I melted the butter for the batter but used softened butter to cut in for the topping. It took alot longer than the instructed time to cook at 325°. Makes for a great breakfast treat when re-heated.

Reviewed On: Dec. 13, 2007

This was fabulous and great for company at holiday times! I really liked that the majority of the work was done the night before!

Reviewed On: Sep. 2, 2003