This is a really great frosting. Don't be nervous that it calls for regular white sugar - don't be tempted to use confectioner's instead. Just be patient and mix it until smooth, as directed. It will suddenly go from grainy to silky. Don't rush it! What you'll end up with is delightful - it would go well with so many flavors: strawberry, pumpkin, carrot cake all come to mind. I used it for strawberry cake and loved it (so did everyone else).

Reviewed On: Oct. 3, 2006

This is my favorite whole wheat crust. I start with the whole wheat flour, and only use enough white flour to make it come together. I've found that using 1/2c less than that specified yields the most tender crust, but this has not always been true - I've found that all dough acts differently each time you make it. I have also substituted honey for the sugar with great results.

Reviewed On: Jul. 16, 2006

Very light and fluffy. If you are serving a big crowd and need to double the recipe, take my advice and don't double the salt. Also, use actual buttermilk, rather than the milk-vinegar type. They weren't quite as fluffy and light when I tried it with that method.

Reviewed On: Jun. 7, 2006