First pound cake ever, and this recipe made it a total success! Followed the recipe to the letter, except for subing Swans Down cake flour for the AP. Cake was so moist and delicious, I didn't even bother with a glaze. 1hr 20min is a little on the long side, mine burnt a little, but a burnt crust is the mark of a great pound cake!

Reviewed On: Jan. 11, 2012

OK, I've made this recipe four times now. Like many reviews I've read here my first attempts were greeted with a flour milkshake that wouldn't hold into a ball shape. Today I bought White Lily Unbleached Bread Flour and BANG! Had a ball shape before I was finished mixing it. (I do it all in a bowl, using the bread machine is too much clean-up.) The bread flour ingredient cannot be substituted! This is the BEST pizza dough, exactly like a NY pizzeria. Now that I have the flour down, I can have a taste of home at any time!

Reviewed On: Nov. 5, 2011

DELISH! Saw all the comments for changes, but I try to make the recipes as written the first time to try them out as intended. This one is fantastic as-is. The Italian Seasoning was a little strong, but that may just be the brand I'm using. Tried it a second time with minor changes, came out the same. Used frozen spinach sted of canned, used canned mushrooms sted fresh. Next time I want to cube the chicken and maybe add some egg noodles? All around great recipe, the spinach really makes this a one dish meal.

Reviewed On: Nov. 28, 2009