My husband and I think this is one of the best soups we've ever tasted! We had MANY sweet peppers to use up that had accumulated from our CSA boxes over the last couple of weeks; this recipe put them to excellent use. I wanted to make my own dry fajita seasoning and didn't know where to start, so I Googled "Homemade Fajita Seasoning", and a very good one came up on About.com:Busy Cooks. Gweb8, thanks for posting this soup recipe. We love it and will be using it often!

Reviewed On: Oct. 30, 2009

These area fantastic!!! I ended up chilling my dough for 24 hours (no time to bake the day I mixed them up). The day I was ready to bake them, I took the dough out of the fridge just before leaving for a 90-minute walk; I baked them as soon as I returned and they were perfection. I did need to flatten them down just a bit, and they still baked up very nicely. I got 52 cookies out of this recipe, though I also added 1 package of Ghirardelli Bittersweet Chocolate Chips and 1 cup of raisins. Thanks for posting this recipe, BITTERSWEET1; it makes the ultimate oatmeal cookie!

Reviewed On: Oct. 29, 2009

This recipe, in my opinion, is another one that really deserves much more than five stars. Wow! This is a new favorite! I did pre-measure the 17 tablespoons of water and found that to be roughly 1 and 1/3 cups water. When the kneading cycle first started up, I found that I had to add about 1/2 cup to 3/4 of a cup of an additional amount of flour. (I did this slowly, about 1 tablespoon at a time.) Aside from that, I made this exactly as written and it came out tender and soft with an amazing crumb texture. For anyone having trouble with the dough not rising, as per some other reviewers suggested, it might be a good idea to proof the yeast first. Also, make sure that the water you add is neither too hot, nor too cold, as both will affect whether or not the dough rises. If it's too cold, the yeast will not be activated, and if it's too hot, the yeast will be killed. A good temperature for bread recipes that call for warm water is somewhere between 110 and 115 degrees. A thermometer comes in real handy for this reason. One last suggestion is to make sure that any salt the recipe calls for does not come into direct contact with the yeast. Always add salt to the liquid ingredients first, and always add the yeast last. Once all of the ingredients are in my machine, I make a small well with a spoon on top of the dry ingredients and pour the yeast into that well. I hope these suggestions are helpful.

Reviewed On: Oct. 27, 2009