I haven't had a corn dog in years but had a crazy craving for them. Since it's just me I quartered the recipe. I also wasn't about to heat up a whole pan of oil just to cook four corn dogs so I experimented and they came out well! Used a cast iron pan heated up very hot, laid the coated hot dogs down and gently rolled them as soon as the part touching the pan set up, cooked them til crisp on all sides and served with mustard, SO Yummy! Next time I will probably finish them off in the oven for about 15 minutes after crisping in the cast iron because the corn meal hadn't softened quite enough But they were still very tasty and very easy. Thanks for the batter recipe!

I recently discovered this pie and LOVE It, but I feel this recipe needs a little tweaking/clarification. The lemons do need to be see-through Paper Thin or the texture will be chunky and the taste too bitter. I usually let them macerate in the sugar for a full 24 hours on the counter, at this point the pith turns almost clear, instead of an opaque white. Also I stir in 1-3 T (depending on how juicy the lemons are) of flour into the mixture before baking to help it from being so runny. It's not a lemon pie for the faint of heart, it's actually reminiscent of a very tart lemon marmalade in a pie crust, but for those who love citrus...Oooh is it wonderful!

Don't overmix the batter, this goes for quick bread, drop biscuits, cake mixes...if you overmix, you'll get a peak or a little "break" on top, stop mixing Before you think you're done, there should still be a few lumps in the batter, just scrape up (or fold) from the bottom while mixing to make sure all the flour in the bottom is incorporated =) Hope this helps.

These were Excellent. I did increase the confectioner's sugar by a couple tablespoons as I wanted a little sweeter cookie. Baked at 350 for ten minutes in my oven. Word of warning for those who (like me!) haven't made shortbread cookies before, even though there is no baking powder or soda in these, no leavening at all, they will Still puff up and out on the cookie sheet so don't put them too close together, I learned the hard way =). These really are great though, not too sweet, melt away completely in your mouth. They are much better once cooled than warm out of the oven imo. Thanks for a great and simple recipe!

This recipe was Amazing. I agree with the other reviewers that it's not really a bar so much as a cake, but boy is it a Great cake! I halved the recipe and baked it in an 8" square pan same time/temp as recipe. Added a couple small palm fulls of walnuts, and about 1/2 t ground cinnamon, increased the banana slightly because I didn't want to throw any away and they just happened to be odd sized bananas! This recipe really is worthy of a homemade cream cheese frosting so just go ahead and omit that can of packaged stuff and make your own. It was also BF approved, he inhaled a piece in about 60 seconds and promptly declared it's what he wants for his bday cake in a few weeks =)

Thank you for posting this! My mom used to make this exact recipe w/ one can of tomato soup and I've been craving it lately, it wasn't easy to find online! The only thing I change is adding a can of corn to the ground beef mixture (like mom did) and putting the potatoes over the entire top instead of just the outside ring. Makes great economical lunches since it's even tastier once it sits in the fridge =)

These were amazing! I was a little worried about the dough because it seemed overly sticky. I made these without a bread maker (proof yeast in the warm milk w. 1/4 c of sugar for ten min, added butter, eggs, salt, remaining sugar, then flour 1 cup at a time, knead til smooth, let rise 1 hour) I ended up adding between 1/4 and 1/2 c more flour than the recipe called for to make the dough easier to handle but this doesn't seem to have effected the end result at all. Also as another reviewer suggested I mixed the butter, brown sugar and cinnamon together and spread this on the dough instead of sprinkling sugar. The only way I could get this mixture to spread evenly was by using a butter knife repeatedly dipped in warm water. I also added about 1 T of milk to the frosting to get it the consistency I like. The first thing my bf said when they came out of the oven and he saw me frosting them was "omg, one of those big ones is $6 at *insert name of mall chain here*!" so Marsha isn't the only one thinking of saving $ with these! Thank you for a wonderful recipe.

Ok...I Really wanted this recipe to work because it had some great reviews and I had just found fresh lemongrass and turmeric tubers at the market. Sorry to say it just Didn't work for me. The turmeric was way too overpowering and I ended up with too much "paste" although I used a 5 lb chicken and the recipe calls for a 2-3 lb one? After cooking I ended up wiping off what I could of the turmeric and the chicken was still edible but only so-so in flavor. I looked online at other versions to see what I might have done wrong and I think the measures on this recipe are just off. Other similiar recipes call for two, 2 inch pieces of turmeric, it took far more than that for me to get 5T chopped. I don't think I'll be trying this again even with the modification to the turmeric amount. Sorry!!

This recipe is nearly identical to one I've been making (and loving!) since I was 12 out of my 1950 betty crocker cookbook (called lemon snowdrops). The only difference is that the cookbook calls for 1 1/2 tsp baking powder instead of 1/4 tsp baking soda & 1/4 tsp cream of tartar, walnuts instead of almonds, and a teensy bit more sugar. Any of these substitutions work well, especially for those of us who don't have cream of tartar in the pantry! Bear in mind that these are a delicate cookie and do not react well to over-mixing or over-cooking. Take them out of the oven Before you think they are done! Thank you for posting =)

This is exactly like the carbonara recipe that I used to enjoy weekly at my first job at a local italian restaurant that sadly closed down a year or two ago. A quality bacon can also be subbed for the prosciutto without harming the flavor and if you prefer your sauce very thick an easy way is to add a couple teaspoons of flour (up to a tablespoon, however you need to leave at least an equal amount of oil/drippings in the pan) after you've sauteed the meat in the pan, stir it around and let it cook for a minute before slowly whisking in the cream. Wonderful comfort food! Thank you for posting!

Thank you so much for posting this recipe! I used to make it when I was a teenager out of one of my mom's cookbooks and lost track of it, haven't been able to find it in ages! Turkey breast went on sale at the store and it was the first recipe that came to mind, Wonderful to find it here! As the previous reviewer stated it Can be bland when the measurements are exactly as stated but just get a little creative...I add Much more garlic than calls for (think 4 or 5 cloves...it mellows as it cooks) and much more lemon juice, usually the juice of the whole lemon I've zested (use all the zest, don't measure!), buying raw almonds and toasting them yourself gives the best flavor (dry cookie sheet, 325 degrees for just a couple minutes, they burn fast!) lastly golden raisins have a nicer flavor than the dark ones for this recipe...hope everyone else gives it a try and enjoys!

These were Fantastic! I cut the recipe in half to make 3 dozen, used half unsalted butter and half butter flavored crisco, added 1/4 t salt and 1/4 t baking powder to the flour, used half white chocolate half milk chocolate and macadamia nuts. I was a little scared of using a box of instant pudding mix but you couldn't tell at all. Thank you to all the reviewers who added suggestions and input I did use french vanilla pudding mix and made sure to cream the butter/sugar/pudding mixture for longer than I would normally for cookies. Mine weren't cake like at all, measured exactly one tablespoon and cooked for 10 minutes at 350. They have the approval of my bf and his roommate also =) cripsy on the bottoms (crisco) and still Slightly doughy in the middle!

I did not care for these cookies at all...they are very Very buttery! I followed the ingredients to a T with no substitutions or exceptions, chilled the cookie dough for about an hour before baking. They were very greasy and the butter taste was too overwhelming for me...my bf and his roommate liked the cookie dough raw though so it wasn't a total waste.

This has by far become my favorite biscuit recipe, I don't know What about it makes it better because at first glance it looks like every other biscuit recipe I've always tried but nothing else makes biscuits as flaky and tender. Love to make Big (use this recipe to make 6 and bake @ 400 instead of 425) biscuit sandwiches on Sunday mornings =). One note, the recipe calls for a cup of milk, I always use this amount but they are drop biscuits this way and not the kneadable type so lessen the milk if you prefer to roll and cut your biscuits.

The flavor on this is good, I added lots of extra garlic and onion and did a basic chili spice rub on the outside...But as far as ease goes forget it! I don't know what I'm doing wrong but I couldn't manage to get one beer can to support the weight of a whole chicken...it ended up falling over in the oven about 2 minutes after I put it in, perfectly salvageable because it's now roasting on its back swimming in half a can's worth of beer lol. Only after I tried this recipe did I find out online that they actually make cheap little rack beer/chicken can holders to make these things stand up in the oven...will try again once I've purchased one of those but don't recommend trying without it!

Brought to a company potluck and a hundred of these (in a department of 30 people) were gone in two hours =) Before 9:30 am! I omitted soy sauce as I simply didn't have any. Was asked for the recipe by four other women there, bf also gobbled them up the night before, much easier than I thought (the frying seemed a little intimidating since I had never done it before) but Very simple, very delicious! (not to mention economical, I spent about $12 to make a hundred of these as opposed to $5 for 6 crab puffs at the chinese takeout restaurant!) Thanks!

We made this for our roommates and we all thought it was very good. It definitely has a kick. And to quote one roommate: "Puts the canned stuff to shame." Thank you for the recipe!

I was a little worried after reading some of the reviews but gave the recipe a chance anyway and it turned out wonderful! I halved it to make one smaller pan, used half shortening/half butter, and added 1 1/2 t. of cinnamon to the flour mixture since I was feeling lazy and didnt want to make a frosting! It was a very fluffy cake with good texture, Im wondering if others who are having issues with density are creaming the butter/sugar mixture long enough and aerating the flour before measuring? Other than that I followed the recipe exactly and the result was very easy and very good, I baked the half batch about 35 minutes which was just right. This will definitely become a staple in my recipe box, thank you!

Brought 48 of these to work today and came home with empty tupperware and requests for more! Came out fantastic! I did only cook for between 6-7 minutes, otherwise they dried out in my oven and became tough, other than that follow the recipe to a t! Thank you!

I live in Phoenix, AZ so it's not difficult to find these in the stores. I've always wanted to make them but been intimidated by the number of steps. The soft fluffy rolls are so worth it! Not as dense as I seem to find in the stores. I think next time I will try adding a little anise seed to the dough like you find in the bakeries. I did end up using the egg white leftover from using yolks in the topping to glaze the buns before topping them, it helped the crumb topping stay on and gave the areas that showed thru a nice glossy appearance. Thank you for the great recipe & instructions! Will definitely be a keeper.