My husband and I have made this crust for pizza probably once a month for the past two years. It is definitely a family hit and we have stopped ordering out pizza because of it. FYI, 1 pkg. yeast = 2 1/4 tsp, but if the crust doesn't rise as much as you want, try adding another 1/4 or 1/2 tsp the next time you make it. I also never use wheat flour (I never buy any) so I just add all the amounts of the flours and use my all-purpose flour. It tastes great! We had a problem with it being too doughy so we always bake just the crust for 10 minutes until slightly crispy and then add the toppings and cook until the cheese melts.

Reviewed On: Aug. 5, 2007

This bread is absolutely fantastic! It is so moist and the flavor wonderful, but I do add a few things: 1 tsp vanilla (can never hurt to add some to a treat), 1/2 tsp cinnamon, and a pinch of all spice or pumpkin spice. It also helps to know about 3-5 medium sized bananas is what you will need, depending on how much you want to taste them (I like to really taste the bananas). I always add some chocolate chips and often times will use my mini-cupcake pan to make baby banana bread muffins. They cook very quickly this way (about 15-20 min) and kids love these because they can hold them in one hand.

Reviewed On: Aug. 5, 2007

This recipe was good, but not worth 5 stars. Yes, the dough is eggy, but it still tastes good. I made 11 eclairs and the recipe calls for 9. Next time, I will make around 20 small eclairs, because they are so rich and huge it is hard to eat a whole one. The chocolate sauce is really a cake icing. I will try to find something thinner and with far less sugar. I didn't have time to make the whipped filling, so I just used a pastry bag and pumped them with pudding. It tasted fine, but I'm sure they would be more delicious with the filling recipe. I would also recommend covering the eclairs with tin foil half-way through the baking process so they don't burn on the top in the oven. All in all, a good eclair recipe.

Reviewed On: Aug. 5, 2007