Took forever to rise and my kitchen was plenty warm. I even tried to speed up the rising by setting the dough in a warm/turned-off oven. Obviously there wasn't enough yeast for the amount of flour, so next time I will add another 1/2 teaspoon or so. The end result is a dense, moist bread but a little too sweet forsandwiches. Would taste fine as a dessert bread. I baked in one 9x5 loaf pan and it was perfect. Dividing this into two loaves would definitely create loaves too small. I also used fresh roux without the overnight and it turned out fine. Unlike a real bread sponge, letting this sit overnight doesn't make a difference.

10 STARS. I've been making 'Kay's Shorbread' from this site for a few years and thought I had my master recipe, but then tried this just recently and was so pleasantly surprised that it topped the other recipe. The powder sugar/cornstarch makes this cookie melt-in-your mouth. There is absolutely no alterations needed. I also made it once with the additiona of vanilla extract but it took away from the true butter flavor - the way it's supposed to be. So this is truly a perfect recipe - ingredient porportions and all. I have also added walnuts on top or minced candy ginger for added flavor and variety. The nuts adds a nice texture and appearance. You can use chopped raw nuts and push it gently onto the dough and will roast while it's baking. I also do NOT make drop cookies. I bake this in porcelain dishes (8x8) and cut into wedges or squares. Metal dishes don't brown as well as porcelain.

Good recipe, although it could be creamier. I made the recipe as written and although good, it was a little thin creaminess. Make sure to use a medium or short grain rice to achieve the right texture. Long grain is too firm for pudding. I tend to use Calrose Rice - readily available in all grocery stores. As for the recipe, I use all half n' half and 1 egg yolk. Omitting the egg white creates a more tender pudding. The amount of sugar is fine if eaten warm, but if you plan if eaten cold, sugar needs to be increased to 1/2 cup. Overall, a great base recipe with a few tweaks needed. I will make again with adjustments - half n half and egg yolk only.

AMAZINGLY easy and tender! I've made quite a few recipes and this one is the best and easiest so far. Don't let the 90 minutes scare you - it tastes just a good and gooey as the longer versions out there. Other doughs are usually harder to roll out and shrink back, but this dough rolls out so easily and keeps it's shape. The end results are a tender, moist, gooey cinnamon roll. Definitely bake in a 13x9 for moister rolls. I did brush the rolls with butter before baking and it creates an extra layer of moistness. Nothing better than eating these with cream cheese frosting. Will be my master recipe.

I'm the recipe owner the the ingredient list was printed wrong. ONLY use about 1-3 tablespoons Fish Sauce - NOT 1/4 cup. Measure based on your personal preference. You can also use boneless/skinless chicken thighs for this. Dark meat is the usual choice for this traditional dish.

This is a good quick way to make this roast. And just a note. 20 min. per pound is for medium rare. If you like your meat well, it would be 25 min. per pound. The one thing I don't like about this cooking method is that it creates a hard, dry crust on the outside of the meat. I like braising eye round in a dutch oven or baking it at 300 degrees in a little liquid for 30 min. per pound, which creates a more 'falling off the bone' texture. Eye round has no fat, so there are no drippings to baste the roast with while cooking, so having some sort of liquid in the pan while baking creates a moister roast. This 'dry roasting' method is quick, but results are fair and the meat isn't as tender. We made this for French dip sandwiches. I did let the meat sit out at room temp. for 3 hrs. before I baked it to ensure more even cooking. Makes a big difference.

Very good bread, moist and easy to make. I made it as written and I give 4 stars since I thinkk it was a bit to much oil. Which is great to keep the bread moist for a longer period of time, but the end result was a little too oily. The bottom of my finished bread was glistening and semi-wet from oil. I will do 50/50 oil and applesauce next time or reduce oil to 2/3 cup. Be careful not to use overly ripe pears that are running with juice or else you'll get a soggy bread. I used ripe but still firm pear, 2 pears are plenty, and coarsely chopped them. Great Fall bread. Will make again.

Wow, I was REALLY skeptical on the outcome of this recipe. I'm an avid baker and tried this more out of curiosity. I've heard of using vinegar in pie crust before (vinegar relaxes the gluten so the dough doesn't get tough as easily with overhandling, therefore creating more tender crusts), but I never heard of adding egg. I made just half the recipe (which was PLENTY for two crusts!), but used 50/50 butter and Crisco. It's a sticky dough and I found it hard to pat into the pan, so I rolled it out. The dough was real elastic-like and I was thinking this could never be flaky. I made a three-berry pie with this crust, baking at 400 degrees and the results were amazing. Tender, flaky and flavorful. I used 1.5 teaspoon salt to compensate for the flavorless Crisco. TIP - just make sure you roll/pat the bottom crust thin or it will have a hard time cooking through. I bake all my pies on the lowest level in my oven, this one too. Overall, this is everything you want in a crust - flaky and tender. And it's also very forgiving. You can overhandle this and it won't toughen up on you. I've used this about 5-6 times now.

This is certainly easy and affordable to make, but I would never serve this to company. The finished product taste like creamy lemon jello, nothing like a mousse. I also didn't like the artificial taste of the lemonade coating my throat after 4-5 bites. I made this with the kids since it was a fun, easy dessert on a hot day. Overall, the texture is too jello-like, but I wasn't expecting much due to the simple ingredients. I was going to serve this to guests but decided against it. Fun for kids but nothing more.

This is a great base recipe, but when I made it exactly as written, it was way too thick and bland and didn't impart enough seafood flavor. I'm not a fan of canned soup, but was surprised that it didn't taste too bad. I've made this with both crawfish ands shrimp and both taste great. When I use shrimp, I use about 2.5 lbs. I remove about 1/3 of the cooked shrimp (chop them if they're big) and use a hand blender to slighty puree the chowder, leaving small chunks. I then add the reserved shrimp back to the soup. This makes a nice shrimp bisque. I also eliminate the cream of mushroom (since I think it has a artificial taste) and use all potato soup, 1 bottle of clam nectar, minced garlic, old-bay seasoning, 8 oz. of cream cheese and chives to garnish. With your own additions and changes, this makes a restaurant worthy chowder.

I love the base of this recipe but when made as is, it was too thin and stiff from too much spinach. I made it as written the first time and ended up with a very stiff, thin, dry spinach pie. I have continued to use this recipe so to speak, but have since used 5 large eggs, only about 1/2 to 2/3 of the spinach called for, chopped bell peppers and 1/4 cup milk, and only 2 cups of cheese (I usually use cheddar). Other add-ins I have used with fantastic results - 1/2 cup cottage cheese in place of cheese, 1/2 cooked chopped bacon or ham, 1 can diced green chilies, chopped sun dried tomatoes, 1/4 cup crumbled blue cheese or feta, mushrooms (saute first), or caramelized onions. I usually assemble this the night before and just pop it in the oven the next morning. With extra eggs and milk, I add about 4-5 min. of cooking time. Also, no need to saute spinach. I just drain and squeeze it dry before throwing into the egg mixture. If using onions, sauteeing is a must. With more eggs and some milk, you get a slightly thicker, more moist and tender quiche. You will never miss the crust it's so good.

PERFECT homemade recipe. I've made 2 others from this site and thought I'd already found my master recipe, but this one will be THE one. (Even better than Mmm-Mmm-Better-Brownies). This recipe is definitely richer, more fudgy and decadent. I have also used dark chocolate with amazing results. Also, if you add 1 teaspoon of instant espresso powder, you get a nice hint of 'mocha brownies' - try it!

Great as written but much bettr if you use MILK instead of water. I always substitute milk in any recipe where water is called for. The milk lends a richer taste and helps retain moisture in the bread. Make sure the milk is warm too before adding to the flour.

Very good. The 'golf size' dough balls don't make regular size buns, but more like mini buns. I added an extra egg to the dough to tenderize and moisten it up - very good as is though. I only had to bake mine for 11-12 min. for golf size dough balls. I sprinkled with poppy seeds and sesame seeds - will definitely make again.

Very good and chewy just like it says. The written recipe doesn't make very many cookies, so I've since doubled the recipe, but when doubling, make sure not to double the amount of sugar - it was way too sweet. I used 1 cup brown, 3/4 cup white and it was perfect, especially since the coconut adds a lot of sweetness. These also freeze wonderfully and stays chewy after being frozen. Doubling makes around 45 cookies.

SUPERB. I made cloverleaf rolls and baked for 12 min. exactly. Soft, moist, tender and flavorful. I used rapid-rise yeast (which only requires one rise) and had these on the table within 2 hours. No changes needed - amazing! TIP - I make this by hand using Rapid Rise yeast (aka Bread Machine yeast). I warm the water to 110-120 degrees and add to the yeast and sugar in my KitchenAid mixer. Let stand for 10 minutes until foamy (same for any type yeast). Then I add the warm milk, melted butter, salt & egg and mix well with paddle attachment. I then add the flour one cup at a time. When dough comes together, switch to dough hook and knead for 5 minutes (6-7 min. if doing it by hand). I cover the dough and let sit in my bowl to rest for 10 min. then I shape into rolls and let rise for 1 hour.

Very good. It's a moist, fudgy brownie, a little wet. I would bake this in a 8x8 pan instead of a 9x9. I followed the recipe the brownie was too thin. Next time I'll use the smaller pan for a thicker brownie, but bake time will need to increase by 10 min.

Very good as written. I found the addition of dijon a bit too tangy along with the lemon juice. I have since used 1 teaspoon of cream in place of the dijon to wonderful results. Very creamy consistency. I think the amount of lemon juice is adequte, although another 1/2 tablespoon wouldnt hurt. I also add a dash of kosher salt for more flavor. I put this sauce on everything - steak, fish, chicken, any vegetable. Delicious and rich.

AMAZING bread - 10 stars. This is so incredibly moist and tender. It's a very wet, loose batter, but no worries, it cooks up wonderfully. After the first time of making it exactly as written (which is great), I've been substiting milk for the water, and using 50/50 white and brown sugar (I cut the sugar down to 1 1/4 cup too). The brown sugar adds more depth of flavor. I sometimes use a few tablespoons more of sweet potato than called for if there's a little extra in my bowl and it just adds more flavor to the bread (be sure to add a few more minutes bake time if you do this). I also eliminate the nutmeg since it's overpowers the bread. Cinnamon is enough spice. My two young kids inhaled this in a few hours - not knowing how good it was for them. For healthier bakers, you can subsitute applesauce for the oil, but you will need to add about an extra 5-8 min. of baking time. Since this batter is pretty wet, I like to stick to the oil instead of applesauce.

It's good, not great. It has a nice top meringue layer at the top and a soft lemon pudding at the bottom. The meringue imparts to strong of an egg white flavor especially since there is no extract to give it flavor. I did a trial run before i was going to serve it to company and glad I did. I will not be making this for guests. A quick, fun easy dessert if you're short on supplies in the house. I used three 6oz. ramekins and it only came up halfway the dish, so two ramekins would definitely give a nicer appearance and healthier serving.