This recipe has been in our family for decades and I too found it messy to prepare but worth the trouble and make it regularly with both veal and chicken. Recently, I have started clarifying butter (up to 8 blocks at a time), storing in tupperware boxes in fridge and using it for frying with the addition of a little olive oil . It remains clear and unburnt till the end of frying not matter how big the quantity is. Frying time is no longer as dreaded and no clean up of black crusty bits in between batches.

Reviewed On: Nov. 8, 2004

An awesome banana bread. Having sworn off banana bread recipes as the family got really tired of them, I was tempted to try this one because it took care of all my over-ripened bananas in one go (6-7 bananas). Well, my husband and kids can't get enough of it. I've made it several times since - always successful (except for the one time I got distracted and used baking powder instead of baking soda; the result was a compacted cooked goop). Thanks, Shelley, for sharing a wonderful recipe.

Reviewed On: Sep. 25, 2004

Memo to self: do not read reviews before trying for the first time. Reason: I mixed the advice of 2 reviewers. First, I tripled the recipe (well I had a huge can of peaches from Costco). Second, I melted the butter in the oven, added the peaches and then poured the rest of the ingredients (which were mixed together) on top. Baked all in a 10x14" Pyrex dish. The butter bubbled vigourously from under the top mixture, spilled over and started burning after a while. The kitchen was quickly filled with smoke and burning smell. Managed to save cobbler and it tasted great. Sons loved it with ice cream and peach sauce. Will definitely try again but will stick with the original recipe. Gotta go! I have an oven to clean.

Reviewed On: Aug. 30, 2004