Haverhill, Massachusetts

Wonderful! I made this for a EcoPeace event at my college, so I lowered the sugar to 2 cups, and added some wheat germ to the mixture used to flour the pans, as well as to the mix itself. I used all whole wheat flour, and added a half tsp. of each to the mix: ground cloves, ginger, allspice, nutmeg. drizzled with vanilla glaze. looked and tasted lovely. thanks for the recipe! will make again!

I think part of the problem with the recipe is that the directions aren't clear. It should state that you need to make a roux first. I knew enough to do that, but even then it was basically soup when I poured it into the baking dish. It did thicken up during the cooking, so I was pleased. It had kind of a mealy texture, and I think it would have been pretty flavorless if I hadn't added a shake each of garlic powder, onion powder and dried mustard. It was edible and tasted okay, so I am giving it three stars. I am going to keep looking for a recipe I really like, though, and I will not make it again.

We thought this was a really yummy recipe. (We were pleasantly surprised that it was so flavorful.) I doubled the recipe, and as with many recipes, it didn't need double the salt. I would cut back a little on salt if I double it again. I also added fresh minced sage, but I think I would skip it next time. I think the recipe would be delicious as it's written.