I was looking for something to do with left-over, defrosted, floured cubes of beef, and this was my answer! I re-floured the beef, browned it in butter and olive oil, and then proceeded with the recipe - adding a few fewer potatoes and a cup of fine red wine in addition to about 2/3 cup water. I didn't bother with spices, since I used many (including mustard seed) in the flour coating the beef. I only used 2 bullion cubes (1 beef, one veggie) and didn't bother adding the pepper at the end. We just loved the moist texture of the meat, and the flavor overall was superb. Now that I know roughly how much liquid to include, and how long to cook the meat, I'll be able to make all sorts of variations on this recipe. Thanks so much!

Great to find a recipe with melted butter! I omitted the cream of tartar, added about a teaspoon of granulated garlic, 2 tablespoons chopped (jar) garlic, and 3 handfuls of shredded cheddar cheese. There are 7 of us in my family, so I just divided the dough to make 7 biscuits --and then baked them at 410 for about 20 minutes. Next time I will add more salt, but it worked well with this meal, because I served a beef pot roast for the first time, and it was a little too salty. Will certainly make again - thanks!

These are fantastic! I often make poundcake trifles, and now I'll be using this recipe to make the poundcake instead of buying frozen - it's worth the little extra work. For the lemon flavor, I did add the zest of one lemon along with the other ingredients - didn't find it to be too much, since the flavor is subtle. I did manage to get about 2 1/2 dozen cupcakes out of the recipe, and if I'd filled them higher it would have been messy. These are so rich, they don't really need a frosting, but I did make one out of reduced fat cream cheese and powdered sugar (with vanilla extract and a little water) - piped heart shapes on them. My children loved them and luckily I have enough (unfrosted ones) to freeze and serve later in the week.

I assumed that 6 tablespoons of baking powder was a typo, and so used only 6 teaspoons - it was still a little salty for my tastes. I also used 3 whole eggs instead of the egg whites. I also added cardamom as someone suggested (1/2tsp cloves, 1/2 cardamom). The addition of the hazlenuts was wonderful.

This was a great recipe - very easy and full of flavor. My husband and children loved it and asked me to make it again soon. The only change I made was to add 1 teaspoon of orange extract (because I was lazy and didn't feel like grating orange peel). It was the perfect blend of sweet and tart. I especially liked the fine sugar crust that formed on the top. To save time and use fewer dishes, I put the stick of butter in the pie plate to melt while the oven preheated. I took it out just before it had all melted and used a fork to rub the rest of the butter on the sides of the pie plate before pouring it into the mixing bowl. Thanks so much for a great recipe!

What an easy recipe! I put the stick of salted butter on my stoneware bar pan to melt. Used the substitute tip for self-rising flour. Mixed it all up, used lots of flour on my counter and put more on top before flattening into a rectangle. Cut into 8 pieces with my stainless steel dough cutter (dipped in flour bag first), and placed each one, then flipped, into my pan. Put back in oven and they were done in less than 15 min. We had them with homemade chicken soup - very tasty! Next time I'll add 1/2 the amt. of salt to the dough, and because they turned out crispy like focaccia, maybe try some added toppings - grapes and small cheese cubes or a blend of seasonings like Italian after poking indentations with your fingertips. Although other reviewers said not to cook in the butter, it was easier for me to make them that way and they came out tasting great.