Substituted marinated Greek olives ( also used pimento stuffed olives) for black olives which we don't like. Made way too much for one loaf of bread, then had left overs and the cheese in the wet salsa was not good the next day. However it was a raving good salsa for the bruschetta we made if eaten immediately. We tried making bruschetta by browning 1/4" diagonally-sliced baguette sprayed with butter under broiler but burned. So we added olive oil and butter to a fry pan and turned the baguette pieces in fry pan til golden and they were spectacular.Can control beautiful coloring with constant supervision. Serve bread warm and salsa room temp

Reviewed On: Jan. 22, 2010

No one liked this pie. Way too watery from fresh fruit cooking. bottom crust soggy. Peaches picked up colors from raspberries and looked unappealing and limp. The crust on top was good. That was all anyone ate.

Reviewed On: Jan. 22, 2010

I goofed the first couple of times and used regular white sugar not confectioners sugar; the clear glaze soaked into the loaf. Then wrapping it with plastic wrap allowed the loaf to absorb the sweet glaze. Still have not added the Grand Marnier because I thought it was too much to pay for 2 tbsp of flavor. Now that I've made the recipe at least a dozen times I wish I had tried the liquor. I will use powdered sugar and the liquor next. But always end up making more loafs to use up the buttermilk. I like the consistency when in a 9" rather than 8" pan. The best part is serving it with a lemon gelato and fresh blueberries and raspberries!

Reviewed On: Jul. 24, 2009