Piece of cake! Or should I say pie! :) Followed recipe exactly with the exception of pulsing the flour, salt and shortening in the food processor (which by the way made it SUPER easy and quick!) and did not have time to chill dough. Crust had a nice, flaky texture and flavor! Definitely a keeper!

I had to try these because of all the reviews. They are pretty good. My 3 year old loved them. My 5 year old didn't care for the bacon though (I think he was expecting a typically sugary sweet cookie which this is not). I did have to make some subs: I used about 6 tbsp of Costco's crumbled bacon, used 1/4 cp raisins and 1/4 mini chocolate chips and Envirokids Amazon frosted flakes (which gave the cookies an extremely chewy texture). All in all, an interesting idea for breakfast if you want to try something different.

Flavor and texture were great. I did double the strawberries as others had done and I omitted the cinnamon and used 1 tsp vanilla instead. Also, omitted pecans (kids can't bring any food with nuts in it to school). I think the pecans would have made it superb! Also, I had to bake longer though (about 55 min). This is a great to way use up excess strawberries! Thanks for the recipe!

This is very tasty! And it's coming from a hopa (half-japanese)! I used white wine vinegar once and once with rice vinegar - both with equally good results. The sauce is a perfect consistency - just like most japanese restaurants and the taste is better than most japanese style restaurants.

This was truly easy and tasty. Did not use the egg substitute (didn't have any) and used 1 1/4 tspn active dry yeast (didn't have rapid rise) and it turned out light yet with a firm texture. My little one's ate is straight out of the breadmaker! And went back for seconds!

This was pretty good. I should have used more garlic powder like other reviewers suggested. I did use 1 med onion chopped as well as some carrots (get some veggies into the kids). :) Because we can't have gluten, we substituted gluten-free bread crumbs. Next time, I will definitely add more spices and it should be even better.

This was awesome! I actually used a Gluten-Free flour mix in place of the all-purpose flour and followed the directions to a tee and it was delicious! My husband and kids LOVED it!

This was pretty good. I broiled salmon and basted it with this saucebut I think it would have been more flavorful if I had used the sauce as a marinade rather than just basting it. Still very good. Thanks!

This is much better than store bought! I did make some subs: mixed in gluten-free, casein-free shortening with GFCF margarine, used 1/2 cup brown sugar, 1/2 cup white sugar and 1 egg, reduced salt to 1/4 tspn (I used Arrowhead GF baking mix which already had salt in it - could be why others mentioned theirs was salty?) Mine were a little flat and crispy but not to the point of becoming one big cookie on the sheet. Still delicious - kids loved it! Thanks for the recipe!

It truly is easy and delicious! I also added 2 tspn sugar and 1/4 tspn of onion powder. Love the fact I can put this together in one minute!

These are great! My non-GF husband loves these along with my two boys! I did make a couple of substitutions: used dry milk for dry buttermilk, 1% milk for water and 3 tbsp sugar for sugar sub. Had to beat really well to get the lumps out especially with the starches. But the consistency and taste are excellent! Thanks for the great recipe!

This was very good and very moist. I had a few changes: used 1.25 lbs of ground turkey, one egg and no bell peppers (didn't have any on hand). The sauce really makes it. My husband said it was just OK, until I told him to spoon some of the leftover sauce onto the meatloaf: then he really liked it (although he knew there was tofu in it so he was a little turned off but still enjoyed it). My 4 yr old liked it as well. A great way to get some soy into our diets!

These are great! I followed the recipe exactly except I used dried basil (didn't have fresh on hand). I also used the garlic butter recipe from this site as another reviewer suggested. Simply awesome! Also, I parbaked half of them and stored in the freezer. It was so easy to add some yummy breadsticks to any dinner...just pop in the oven for 5-6 minutes to finish them off and brush with butter of your choice!

Perfect topping for my bundt cake. Used 1 tbsp butter, 2 tbsp milk, 1 tsp vanilla as other reviewers had suggested. Turned out great!

Family loved it. Very easy to make. Did some modifications though as other reviewers had done: used 1 cup chicken broth plus 2 cups of water, used 1 can of cream of chicken and 1 can of cream of celery, also added chopped celery/onion/carrots and had to cook about 15 minutes instead of 7-8 mins because I didn't tear the biscuits into small enough chunks. Loved the fact it was so easy and so tasty!

I give this a 5 star but my hubby gives is a 3 hence the 4 stars. If I could get my 2 little toddlers to sit down to eat, I'm sure they'd gobble it up. It is very tasty. The sauce and cheese compliment both the brocolli and chicken. And the bread crumbs are just the right amount of added crunch. Great quick recipe for the family...thanks!

These were excellent muffins. The only caveat was that they fell apart easily when eating them but that could have been do to my modifications. They were definitely moist and delicious however. I used 3/4 cup whole wheat and 3/4 cup bread flour instead of 1 1/2 cup all-purpose flour, subbed 1/2 cup ground almonds for walnuts. Kids and mom loved them. Thanks for the recipe!

This crust has good flavor and texture but I might try adding some additional spices that others have suggested next time as it seemed it was missing a little something? We used a 16" pizza pan and had a nice, thick crust. I followed the additional directions given by MillerMommyof4 and things turned out quite nicely. After the dough cycle, I placed dough on lightly floured board and let it rest, rolled out and and let it rest some more (had to let it rest a little extra b/c it was tough to roll out at first), brushed w/olive oil & pricked crust w/fork. Baked for 15 min at 400, added toppings and baked an additional 15 min. My two little boys, hubby and I finished off the whole thing. Thanks for the recipe!

Like many other reviews, I chose to use the Dough cycle, braid the bread, rise for 1 hour, use egg wash and bake at 350 for 30 minutes. I also added an extra 1/4 cup of milk as some others recommended more milk and used 2 cups bread flour and 1 cup wheat. It rose nicely and baked wonderfully. The flavor was not as sweet as I'm used to with other Challah (so next time I will bump up the sugar a bit) but texture was fairly dense as expected with this type of bread. Definitely recommend!

Excellent bread! Texture was light, cracked wheat adds a little crunch. The only caveat was my crust was slightly crunchy (but that was because the dough was too large for my 1.5 lb Zojirushi) and I had to continue baking the bread in the oven at 375 for another 15 minutes after the baking cycle completed. Even after that little snafu, the bread still came out tasty with a light texture which will be great for sandwiches and toast! Will need to use the dough cycle next time and bake in a 9x5 loaf pan. Note: I subbed in 1-1/3 cup whole wheat flour (instead of using just 1/3 cup of whole wheat and reduced bread flour to 2 cups). Highly recommend! Thanks Sue!