I LOVE Frosting fruits--grapes, etc. are great using this recipe, too. Just a suggestion, if you want to make it a bit more "decadent". I like to replace the water with brandy, cognac, grand marnier, chambord, etc. Make sure it's chilled first, though. It really adds an expensive taste and presentation to frosted fruits--and is especially nice with frosted grapes.

Reviewed On: Nov. 22, 2009

BEST, MOST VERSATILE BASIC BREAD/MUFFIN/PANCAKE RECIPE I'VE EVER FOUND!.....Yes, even pancakes can be made with this recipe, and they are divine! In fact, I find this recipe absolutely indispensible, and use it at least weekly. This is the only recipe I use for making pancakes anymore. I have a household of Celiac sufferers (we cannot have anything containing gluten, which is a protein found in all wheat, barley, rye and most anything derived from them) and cooking for us is tough! We have to make all baked goods, pastas, etc. from scratch using mixtures of odd flours to replace basic white flour. It's very difficult to find recipes which are seemingly "foolproof" for Celiac sufferers, but this is one of them! My changes (posted for fellow Celiacs) are as follows:...........replace 2 cups flour with either two cups Betty Hagman's gluten-free featherlight flour (rice/tapioca/cornstarch mix. Google if needed). You can also use 1 1/2 cups featherlight flour + 1/2 cup buckwheat or sorghum. Both taste great, although the sorghum will require a binder like Xantham gum to keep it from being too crumbly). Also, I replace the regular milk with soy milk, and add a bit more (like 1 1/2) for pancakes. Also add in some vanilla or lemon extract for flavor. You can reduce the sugar to 1/4-1/2 for pancakes, as well. It turns out terrific every time, whether making muffins, bread or pancakes. Add in two extra eggs and thin the batter for crepes!~~~~~~Thanks a million for sharing thi

Reviewed On: Mar. 8, 2008

I cannot imagine going wrong with this recipe. Now, let me say first that I know it's not so accurate to rate a recipe when you've changed it. Cooking for a family of Celiac sufferers, though, I needed to. And, truthfully, if anything the changes I made would only detract from a good recipe, so if it's still 5-stars, I'm all the more impressed! Anyhow, here's what I did for my gluten/casein-free family: I used a blend of tapioca/rice/potato flour (as per Betty Hagman) instead of the white flour. In order to make it rise better (as GF flours often have issues with this), I reduced the baking soda to 1 tsp and added in 2 tsp of baking powder. I also used 2 cups of mashed, baked sweet potatoes in place of the pumpkin, since I had a bunch of them that needed to be eaten. Used soy milk in place of the water, and 1/4 cup oil and 3/4 cup applesauce in leiu of the 1 cup oil. Reduced the sugar to 2 cups. Added more of the spices than called for. Yes, I know that it's a lot of changes, but my point is: for all those alterations, this bread was STILL superb! In fact, I baked it in a large lasagna pan instead of bread pans, and my family polished it off in under an hour! Since it's rare that we Celiacs are able to find a lovely, moist, versatile bread recipe, I am completely sold on this one. Thanks Laurie!

Reviewed On: Jan. 25, 2008