Last night other half comments that an Apple Betty sounded good. I took that as a challenge, and made the first one of my life using this recipe. It came out great. The aroma was wonderful. My apples were some Red Delicious, so not the best cooking apple, but what I had on hand. I baked for 50 minutes with the top of the pie plate at the center of the oven. The apples were done perfectly and the crumb crust was perfectly browned. The only thing I would possibly change is the amount of topping. It seemed to be a little too much for the amount of apple. I think 3/4 of the amount would be more to my taste. The texture was great, and the flavor was very true to an old fashioned Betty. DP

Reviewed On: Apr. 11, 2009

This was way too much of a vinegar taste. We like vinegar, but this did not smell or taste good. I followed the recipe as written,cooked longer than called for as we do not eat on a firm schedule. When I took the pork chops out, the sauce was too vinegary and thin. I tasted it and decided at that time to thicken it with a small amount of flour. I cooked the flour in for a few minutes, and the consistency was much better. The taste was just too much vinegar. I love Summer Savory, and would have been happier with just the broth and savory.

Reviewed On: Jan. 27, 2009

I did not want that much bread at one time, so I cut the recipe in half. The one loaf I made is very good, but did get too brown on the edges. Several others have talked about a lower temp, and less baking time. I will try that next time. I was looking for a dense, moist, flavorful banana nut bread, and this is it. I always have a few overripe bananas in the freezer, so this is a great way to put together a great treat.

Reviewed On: Nov. 11, 2008