I've been making this Easter bread for at least 20 years ~ my kids are grown but still ask for it! I make the braids the night before & refrigerate, then warm to room temp before baking. It is so good. Just a hint of lemon makes it a little different from traditional sweet rolls.

Reviewed On: Jun. 22, 2008

I love this recipe! I make this every couple of months, using turkey hot dogs to cut the fat content. I also use fresh sage when I have it - taking out the sprigs before baking. I think it's best with the celery and onions. I've also added creamed corn, as per another reviewer. This is easy to adjust the amounts depending on your crowd.

Reviewed On: Jun. 22, 2008

Good flavor combination. I didn't have sour cream, so subbed low-fat vanilla yogurt, as that was all I had. Added a bit of lemon juice to cut the sweetness. Other than that I followed the recipe exactly. It took about 50 minutes in my oven, which is unusual for me. Easy cake, good for brunch. Will make again.

Reviewed On: Jun. 22, 2008