I have to agree with other reviews - these are lacking in flavor. I added 1/4 tsp. ground cloves plus doubled the vanilla and added 1/4 tsp baking powder. The cloves helped but I will continue searching for something better. My muffins came out small and dense, not fluffy as some experienced.

Reviewed On: May 19, 2004

I didn't have a problem with the chicken caramelizing at all. I did use the sauce as a marinade overnight. (What could it hurt?) Then I placed the wings on a foiled lined cookie sheet with no extra sauce, baked at 350 for about 40 minutes, turned them over and baked at 275 for another 25 or so. Because I used the sauce as a marinade in raw chicken, I did not use the it for any other purpose. The wings caramelized beautifully! The 4 star rating designates a not to exciting recipe. Probably won't make it again as there are sooooo many recipes and so little time!

Reviewed On: Jan. 26, 2003

First, you can't "cream" 1 tbsp butter w/ 2/3 c sugar! I baked it twice and long as recommended and the top was getting so brown I took it out of the oven. Still not DONE! I threw it away. What a waste of time and money!

Reviewed On: Apr. 6, 2001