I was very disappointed in this recipe. I doubled it to make for a treat for class of mine. They took forever to make, and I never felt like they were done. The second batch I made I left in the pan overnight. I went to cut them up in the morning and they were rock hard. I had a little bit of issues cutting them with a Wusthof knife! The ones in the middle were fudgy, but the ones from the night before were not presentable. About a 1/4 of the brownies turned out. Looked over the recipe and I followed it to the "t", won't be using again!

Reviewed On: Aug. 14, 2009

My husband and I are both from PA dutch country. My grandmother made it for me, and so did his. I've never had it with dumplings though, so we skipped that. And I thought the nutmeg was completely unnecessary, that didn't seem very "authentic" to us. All it needed was salt and pepper. We adjusted those to our personal tastes. I also used breast tenders because I try not to deal with whole chickens unless I have to (the backbone freaks me out, haha), and the tenders are cheaper than the breasts, but work great in a soup. Overall, very good!

Reviewed On: May 24, 2009

This was just ok (fresh). It tasted a little like glorified mayo to me. Given, I'm not a big fan of mayo and I really made this for my husband. I did make some changes. I used about half the mayo, a little bit more of the relish, added a few dashes of garlic powder, skipped on the lemon (I was out), and added a few dashes of celery seed. I tried it while it was fresh, we'll see how it tastes tonight for dinner.

Reviewed On: May 13, 2009