I have a friend whose two year old has 30+ food allergies, including nuts, eggs and dairy foods. I first made this cake for my daughter's birthday party so that he could eat the same as the other kids - what an easy recipe, and tastes like just about any other chocolate cake. I do add a splash of Wilton's fake butter flavor to make it a little richer (when I remember). Using oil instead of butter even makes it easier to stir (no 'creaming'!) so my preschoolers can more easily participate in making the cake also. I now make either cupcakes or cake with this recipe every time we are at an event at their house or vice versa. The mom thinks it's such a big deal that I make a 'special' cake just so her son can eat with the other kids, she just won't believe me when I tell her it's REALLY no big deal with this recipe!! lol. There's a 'meet the baby' party at their house for a new arrival in a couple of weeks, and we've already RSVP'd "plus cake" :)

Fabulous. So quick and easy, even a little elegant :). All we changed was a sub of garlic powder for the garlic salt, and we used a 10 oz pack of mushrooms instead of measuring out a cup. Used kedem Marsala cooking wine, and a pareve margarine in lieu of the butter to keep it kosher. Just LOVE this, and it's pretty good for our hearts, too :). Thanks so much!

Made mine in a can, posted photo for folks who can't visualize how your sample photo slices are round from bread :). Used plain soymilk plus extra 1/2 tsp sugar in lieu of the milk to make this a pareve/non-dairy bread. perfect! Super light crust slid right out of the can after baking, sliced beautifully after cooling and toasted up JUST perfectly. I'm in love!! Thanks!!

I can't rave about this recipe enough! Haven't had the nuts in (just none in the house when I start going), but perfect butter cookies. The first time, I made a larger recipe than I wanted, so I rolled up part of the dough and put it in plastic wrap in the fridge - baked them maybe two weeks later by slicing off rounds and they were every bit as good as the originals on day one. The second time I baked them, I used white whole wheat flour and threw in some cinnamon, plus used apple cider vinegar because I was too lazy to go downstairs for the white - delish. One time I followed the reviewer suggestion to dip in sugar - some in sprinkles and some in colored sugar - and again, perfect. This IS my butter cookie recipe now. Thank you SO much and so happy I bumped across this recipe somehow as I was surfing allrecipes!

Beautiful crumb, especially for a bread machine bread - slices beautifully - not a strong flavor but boy those flavorings make the house SMELL like heaven when it's baking! Wasn't a 'sweet' bread, more like a pretty white bread with a nice aroma.

LOVED this. only changes were adding a can of black beans and splashes of hot sauce in individual bowls - as written you dont really taste the 'chili' spice.

Not garlicky - and I automatically doubled the garlic (spanish roja) - so maybe some of the garlic flavor comes from the sausage, which I omitted to make this kosher dairy. To make up for the lost sausage flavor we added tobasco sauce (splashes in individual bowls based on who wanted how mild, so I can't give you an amount) and that added a bisque-y kick that made this very good.

I usually read reviews first and I wish I had for this one! Blackened all around by the time I checked it a few minutes before it should have been ready. I proofed yeast first since all I had handy was breadmakers yeast, dough rose beautifully and smelled heavenly (I did double the amount of olives to what I had on hand) - but the finished loaf has an overdone crust and honestly there's not much flavor to this otherwise. If the flavor seemed good I'd give the recipe another go per other reviewers' suggestions on temperature, but I don't think this particular recipe came out worth a redo for me.

I'm so glad to see the recipe for the halushki noodles included - just the way my grandma made them (sans sour cream). Delish!

Made as-is with about 1/4 cup of raisins and a combo of Macoun and Rhode Island Greenings. Perfect.

Fantastic change of pace for us - delicate flavor to the reduction, delicious seasonings on the lamb itself.

What a fabulous way to flavor a pretty bland fish. Husband turns up his nose at tilapia but LOVED these (made with the Peppy's Pitas recipe from this site). We were not able to use the cheese but used all of the other seasonings and loved it! Keeper!

Flawless! Subbed out one cup of the flour for white-whole-wheat flour, came out perfect and soft and did I mention perfect? MMM!

Flawless! Made these with 1 cup white whole wheat flour and the rest bread flour, everything else just as in the recipe. The rolls were light with delicious flavor and a light, crispy crust the first day...when we warmed them up on day 2 the crust was heavier and crunchier and they were even more heavenly. KEEPER!

Very nice concept and good flavor (we used it one morning when we had a hankering for French Toast but no syrup et al in the house), but this might work best with stickier storebought breads (like Wonder) - we used a bakery challah and the 'fingers' just wouldn't 'stick' together in the pan. Tried cooking the whole piece then cutting into fingers, but the big one kept falling apart, too - ended up eating it as on big piece and it tasted great. Thanks.

Very nice. Super salty as written - we used less broth and a little clear water sub and about 1/2 t less salt and still salty...but good. Subbed a pareve margarine for the butter to make it kosher. So soft and buttery, wouldn't have known it was BROWN rice. Took 1-1/2 hours to cook down for me, not a problem since I made it ahead. Would be good with added pine nuts or pecans. Will make again!

Just right. Followed directions as is using bread flour, only I did not use the extra rising cycle suggestion. Still came out lovely, lightly sweet. Used light crust setting and i think it would have been too dark on any other. My son liked to eat it plain, my daughter with buttr and I liked it with toasted cheese. Delish1

Really need to have the type of wine to use specified, I think - I suspect all of the different experiences have to do with the kind of wine. We only had a sweet red wine, so I halved brown sugar so it wouldn't come out too cloying - but in the end we didn't taste the wine at all, only the brown sugar. Would call this 'brown sugar chicken' - my husband liked it but I would only try it again with a different wine. We did not fully cook the chicken before putting in the sauce, only cooked about 5 min each side, and came out cooked nicely.

What an incredible flavor - almost identical to a recipe I tried last week but this one has a great flavor. The loaves came out soft. I have read that for that crispy crust water should be spritzed onto the crust three times during the first ten minutes of baking, but I couldn't find my water spray bottle so I didn't try it. Will next time, and this will be the recipe I use. Also, I don't have a baking stone yet so I used a preheated metal baking sheet.

The second time I made this, I made it exactly per recipe (except for using butter instead of margarine) and they came out perfect. Delicately sweet, appley, good to adults and my preschoolers. The first time I made it, I subbed half-brown sugar with half-honey because I was short on the honey. Texture was fine, but I experimented with the second half of the dough to see if I'd like it sweeter - added a little extra brown sugar - and then they didn't hold together well. Will stick to the recipe from now on!