This recipe was very good! I followed the suggestions of others by doubling the vanilla, doubling the sugar, adding 1/2 tsp cinnamon, and separating the eggs. I whisked the egg whites until light and fluffy and folded in last. I also used a hand mixer. The batter seemed thinner than a typical box mix, possibly b/c of the hand mixer. May work just as well using a whisk. The recipe will make at least 5 full size waffles and probably 6 if none of it ran over the sides (thin batter). The result was light and fluffy pancakes! They tasted very good and my friend said they were "the best waffles he ever had." I definitely think the cinnamon and vanilla are the key ingredients. I also noticed that the waffles are crispier if you don't spray the iron with cooking spray. If you like softer waffles, spray it every other waffle made. I also added chocolate chips to a few - Yum! Batter works great stored over night as well.

Reviewed On: jul. 2, 2009

This recipe was very tasty!! I used 1 cup butter flavored Crisco, 1 cup salted butter, and only 6 oz of whipping cream. I refrigerated the buttercream and put it in a pastry bag with 1M decorating tip to make the stiff cupcake swirls. The swirls did good, but had I not been in Biloxi MS in 100+ degree temp and had more time to refrigerate it would have done better. I added a few drops of food coloring to make pink, purple, green, and blue colors. The flavor was so incredible, and all the kids at the party just licked it off the top of the cupcakes.

Reviewed On: jun. 23, 2009

I was very disappointed in the outcome of the recipe. I was skeptical at the ingredients then even more skeptical once I put them together. They didn't seem to go together. I gave the recipe 2 stars b/c it was edible, but something I would never choose to eat. I dipped the chicken in steak sauce to mask the flavor.

Reviewed On: may 5, 2009