This bread tastes good but the texture is so-so. The first time I made it, it seemed a bit thick and heavy but everyone enjoyed the flavor. The next time, I replaced the oil with applesauce and it was a fiasco. The bread did not cook through even after 90 minutes in the oven. I finally took it out because the top was burnt, but the middle was still extremely doughy. If I ever made this again I would definitely use oil instead of applesauce.

Reviewed On: Nov. 19, 2006

Awesome flavor and texture. This doesn't need fancy spices and a lot of complicated steps; it's easy and delicious. However, if you want to add extra spices, I found that mustard powder, garlic, and/or a sprinkle of nutmeg worked well with the potato and leek flavors. We also ate it with a toasted piece of sourdough bread (yum!) I'd also suggest adding the milk directly into the bowl. That way each person can control the soup's consistency to their preference, and I didn't have to worry that the soup had milk in it that might spoil if I left it out for a couple hours or if it took more than a week to finish (which it did). I think we used more potatoes than were called for; we didn't have red potatoes so we had to guess but we used up the last of our baking potatoes (6 of them). It made enough for 2 people to eat for a week.

Reviewed On: Nov. 1, 2005

Easy and quick. Got compliments on the flavor and presentation (I added a gummy worm each, which helped mask the vodka). Despite a strong alcohol taste, these were actually quite weak. I took them to a Halloween party and everyone had several (5-6), but at best people were just barely drunk. I had twice as many as that (an entire ice cube tray, or half a batch) in order to sustain a *light* buzz. Since Halloween was on a weekday this year, I suppose that was a good thing. However, I wouldn't make them again this way (I'd increase the vodka), since as far as I know, the point of jello shots is to get drunk fast.

Reviewed On: Nov. 1, 2005