My husband is English and loves his "scones". I added a bit of sugar to the dough and baked these up. We prefer them with jam and cream. So good. They make great savory biscuits too.. just leave out the sugar. Thank you Debbie!

The crust had a great flavor, but I found it difficult to work with - a bit too wet. Next time I'll cut back on the shortening as I found it too greasy. It was definitely flakey - almost crumbly. It would help to refrigerate this crust for at least an hour before rolling it out. I left out the sugar as I used this crust for a Chicken pot pie. My family loved the taste, but the texture was off just a bit.. too much shortening I'm sure.

These were so good that I had to make these again on the next day!! This time, I used them for cinnamon rolls. Light, fluffy, my husband is not a cinnamon roll fan and ate two of them! I made a second batch and made sandwich rolls/hamburger buns. We had them for lunch with roasted turkey and avacado. Out of this world!

With all the fancy schmancy pumpkin pie recipes, you simply cannot beat this recipe for pumpkin pie that has been baking in American households for generations! Delicious! I used Ruth's Grandma's Pie Crust recipe here.. used a little less shortening than it called for.. flakey and butter (using butter flavored crisco). Just SO GOOD!

The crust had a great flavor, but I found it difficult to work with - a bit too wet. Next time I'll cut back on the shortening as I found it too greasy. It was definitely flakey - almost crumbly. It would help to refrigerate this crust for at least an hour before rolling it out. I left out the sugar as I used this crust for a Chicken pot pie. My family loved the taste, but the texture was off just a bit.. too much shortening I'm sure.

Delish just as written! I did take the advice of another user and put a couple of slices of bread on the bottom of my pan. This was perfect for the loaf not to sit in a puddle of grease during baking. Moist, juicy and very flavorful. I did shape the loaf a bit instead of completely pressing in the pan. Thanks Connie! A keeper!

Out of this world. I bought a roasted chicken from Costco and had al ot of spare meat left over. I pulled the meat off the chicken and boiled the carcass and seasoned bits of the skin in organic chicken broth. Draining the broth and then adding my fresh veggies and cooked them up to a crisp-tender stage. I too added potato, cubed-red skin. I did not double the sauce, but rather cut back on the other ingredients since I was baking these in three individual ramekins. I brushed the bottom crusts in egg white and prebaked, then added the ingredients. I layed the top crusts over the ramekins and let the edges hang over the sides. Brushed the tops with egg white and it turned out beautifully. Luckily, I made 4th ramekin because the men in my family wanted more! I didn't add celery salt, since I was using celery, but did add a bit of poultry seasoning and a touch - maybe a 1/4 tsp of garlic powder. No salt - the chicken broth had enough after the boil of the roaster chicken. So yummy and out of this world. Could even do this without a bottom crust at all, but my family loves the crust. Oh... I didn't buy the pre-made crust as I prefer to do my own, but if you don't mind the flavor or texture, it's definitely the way to go if you're in a hurry. Home made crust was a delightful plus for this dish.

GREAT RECIPE! I gave this 4 stars instead of three, only because I thought there was a touch too much flour and I didn't use the last 1/2 cup - didn't need to. The bread was clinging slightly to my mixing bowl, so any more would have dried them out. I also didn't use bread flour as it makes the rolls a bit dense. All purpose gave them a nice, fluffy lift. On a personal note. I find it infuriating that people give recipes one star because of "user" errors.. like the rolls stuck to a wet towel when rising. Well... gee, no kidding? Don't punish a great recipe because you make a basic bread making mistake! My advice is follow the recipe as it is written and if you're an experienced enough baker, then make your own changes, but if they don't work out - don't complain! And one more pet peeve while I'm at it.. yes, usually bread does dry out the next day.. especially home baked breads. You give an otherwise perfect recipe 4 stars because your rolls weren't as fresh on the next day. Oh... I'm on a rampage today! LOL sorry!

Quite nice. We made ours with a combination raspberries and blackberries. Don't ya just love summer fruits?? Yummo! Can't wait for peach season!

These were so good that I had to make these again on the next day!! This time, I used them for cinnamon rolls. Light, fluffy, my husband is not a cinnamon roll fan and ate two of them! I made a second batch and made sandwich rolls/hamburger buns. We had them for lunch with roasted turkey and avacado. Out of this world!

Thanks for the positive comments! I'm a little confused by people saying they are dense.. they are supposed to be!! These aren't the light, tasteless buns you get from the grocery store. These are hearty, ethereal and hold up to any burger. Try not to over knead these and only enough flour so that it is sticking to the bottom of the mixing bowl, but clear of the sides. I do use a hamburger bun pan that I bought from King Arthur flour years ago... great tops to these, but they turn out just as nice on a large cookie sheet. I too use a yolk/water brushing and add sesame, poppy or a bit of sea salt.

Making these again for the Superbowl.. we're Cardinals fans.. so I thought a red dessert would be fun! Only change I'll make is to use a touch less chocolate.. maybe a couple tablespoons. This is not a chocolate cake and the chocolate should enhance the flavor, not be noticeable. Thanks for the great recipe - GO CARDS!!!

These were so good. Like the other Manwich addicts that posted, I'll never buy the canned stuff again. I doubled this recipe and I had only 3/4 cup of ketchup left, so I topped the remainder of the required cup with Sweet Baby Ray's BBQ sauce. This meant that I could have cut back on the Brown Sugar and I should have done so by half. My fault on the slightly sweet. I did sautee some green onions and green pepper before adding my beef.. I think the flavor was enhanced nicely. I also added a TBS of vinegar and let the mix simmer for about 1 hour. I kept thinking this would be great in a crock pot simmering all afternoon. Why do Sloppy Joes always remind me of Halloween? :) These were just delicious.. thanks for sharing such a simple pleasure!

I normally never give a recipe a poor rating, but there was no other options for me! The instructions could have been written better. DROP BY SPOONFULS into your muffin tins. Yes, I followed the recipe exactly as written and didn't change a thing. The rolls were dense, very sweet and doughy. It just goes to show you that there is no shortcut for great yeast rolls. These really weren't that much of a timesaver ultimately and they were a huge flop. I'd have been better off using Rhodes frozen dough roll.. I've baked breads for over 30 years.. these just weren't all that great.

This pie was OK, but lacked the luster and flavor of a great Sweet Potato Pie. I made it again, only this time I used the sweet potatoes that I baked in the oven - like a baked potato. The flavor difference was huge. So good!

Emmy, I read your commentary. You obviously didn't follow the directions on the liquid sugar top. The directions to the pie are extremely basic and very simple. You should have had a thick syrup to drizzle over the top. Sounds like you put in too much sugar or didn't melt your butter and simmer the sauce. Sorry you didn't have an excellent result.. this pie is quite basic and a good beginner pie to make. Just as a side note, to all of those who use refrigerator pie crusts.. SHAME ON YOU!! Hahahaha.. this pie is not complete unless you have a homemade, flaky crust to envelope it's delightful contents. Best Apple Pie - I've ever had!

I know.. I know.. everyone complains when we modify recipes, but this one definitely deserved something more - but not much. I put a large clove of garlic, and drained artichokes in a food processor and pulsed a few times to break up. Then I added the drained spinach. I removed the mix from the processor and set aside in a bowl and added the cream cheese, parmigianna reggiano and about 1/2 cup of the mozzerella. I gave that a nice couple of pulses to mix and then threw the artichoke mix back in - this time with a short squeeze of a half lemon and some salt and pepper. I left out the basil thinking it seemed odd to be in there. I topped the dish with 1/2 cup finely shredded mozzerella and baked for 25 minutes at 375. It was absolute heaven.. total perfection. My guys and family ate it like there was no tomorrow. This recipe is definitely the best I've ever had. Thank you for sharing!!

Would have given it 5 stars, because it was so darned tasty, but I used my own recipe for spagetti sauce. A jar spagetti sauce? My goodness!! That's the best part. Try any sauces on this site.. a far cry better than from a jar! I was skeptical about the sour cream, but gave it a go.. it was delish. Other than the sauce, didn't change a thing.. (OK, I snuck in some extra cheese) so sue me!

I made this using whipped cream cheese as well. Given that I despise FETA, I couldn't bring myself to using it, so I substitued a bit of bleu cheese (about half of what the feta amount was). I was making it for a party and molded it into a Christmas Tree on a decorative platter. Then, I used my grating zester and covered it with parmegiano reggiano. It gave it an interest "snowflake" effect, which was pretty. A friend suggested finely diced green pepper, red pepper, carrot or whatever and dot the "branches" with the veggies to look like a decorated tree. That sounds great and will do that next year. Served with Triscuits, veggies and wheat thins. I also used fresh garlic and dill and made this about 3 hours ahead of serving, then let sit out for a half hour before it was devoured.

So cute, I was hesitant in eating one.. I thought I heard one holler as I swallowed! Hahaha! Great idea on the cream cheese with chives flavor. My mom used to do something very similar with kumquats at Christmas. She called them fairy's. Scoop out the pulp and use only the kumquat shell. I think she used carrots finely diced for the eyes - they were adorable as a child and my mother would laugh while making them! Great memories.