I showed this recipe to my Grandma and she has a couple of comments: She adds 1/2 cup softened butter to the mix to help things stick together and she said that you should mix the potatoes and soda together and then add them after mixing the rest of the ingredients--doing this can improve the texture of the puddings. When I made this I doubled everything except the cloves. I also put this in canning jars to steam so it will keep until Christmas. One recipe fits into two pint jars filled 3/4 full.

Reviewed On: Dec. 4, 2008

Delicious! My tweaks: I like the taste of whole wheat flour so I subbed two cups of whole wheat for two cups of the white flour. I also sprinkled a big handful of chopped toasted pecans over the sugar/butter mix on the dough before rolling it up and slicing it. Someone else posted about tipping the buns out of the pan right after baking to get the syrup that flows out to go back into the buns and it works really well. The buns were so much moister. I iced the bottom of the buns and the syrupy stuff melted into the frosting which was so amazing.

Reviewed On: Aug. 29, 2008

This makes such a soft and tender crust. My new go-to pizza crust recipe. I only had non-alcoholic beer on hand to make this but it didn't seem to affect the recipe at all.

Reviewed On: Apr. 6, 2008