I was looking online for a recipe for toaster bran cakes, like the ones Thomas' English Muffin company used to make, when I came across this recipe. I've been a long time member of All Recipes and thought, this sounds good. I also had some low fat buttermilk I wanted to use up. I read many of the reviews and decided, okay, I'll use applesauce (motts cinnamon) instead of oil and whole wheat flour in place of AP. I left the raisins out, don't like them. I doubled the vanilla and the entire recipe and added about a TB of cinnamon. I put 1/3 cup of batter into my non-stick sprayed muffin top pan (similar to a hamburger bun pan) and used a spoon to cover the bottom of the pan cups and smoothed the top at the same time before baking. I was delighted with moist toaster bran cakes just like I wanted !!! I cut one in half shortly out of the oven, sprayed a little no calorie spray butter on one and gobbled it up as I drank my hot tea. How fantastic!! Thanks for the great recipe !! All Recipes is a great source of shared recipes/reviews and I'm proud to be a supporting member.

Reviewed On: Aug. 16, 2011

Very simple and fresh tasting. I did add about a tablespoon of melted butter only because powdered sugar can have a chalky-like under tone with too few ingredients. This was perfect as a glaze over a deep chocolate cake.

Reviewed On: Apr. 30, 2011

I used the basic parts of this recipe to make an italian bread dough in the machine (then hand shaped, placed in a peforated bread pan, and baked in the oven). The changes: I used about 3 cups of European flour and 1 cup of Ancient Grains flour from King Arthur Flour. I added vital wheat gluten. I increased the water to about 1 1/2 cups (due to the flour I was using) and I also added 1/3 cup grated parmesan romano cheese. I didn't use cornmeal as I didn't have to "slide" the bread dough onto anything as I did the second rise directly in the perforated french loaf pan. I did use the egg and water wash. I baked until the loaves were golden brown and 190 degrees farenheit. I actually had a soft crust (which was fabulous). I've been making a lot of crusty artisan bread and my husband wanted a soft crust bread. The kids loved it too, so much they actually ate the left over bread the next day !!! I imagine this loaf would have intended to be "crusty" because it is an italian bread, but my family just raved how wonderful it was. With the differences in flour, extra water, entire egg wash (not egg white only), and the fact that I covered the bread with a piece of aluminum foil before it became "too brown;" were probable contributors to my soft crust. However, I was not disappointed in the least and will definately make this bread again !!! Thanks for the posting.

Reviewed On: Mar. 5, 2011