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I did not like this version as much as the traditional Anginettes with a lemon flavoring to them. I suggest a few changes that will absolutly blow you away!YOu can always cut recipe in half if you do not need that many. I suggest: Small Bottle Lemon Flavoring (use can use any flavor but lemon is traditional) 1tsp vanilla ¾ cup orange juice 1 ½ cups oil 6 eggs 7 cups Flour ½ tsp baking soda 5 tsp baking powder 2 cups sugar

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7 users found this review helpful

Peppermint Meringues

Reviewed: Dec. 20, 2008

Great recipe! I also want to make a comment about what someone else wrote, just in case it ets lost in the suffle of reviews- DO NOT USE SPLENDA- it will not work at all! I took these tasty treats a step further and dipped the bottoms in chocolate! There were wonderful!

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0 users found this review helpful

English Muffins

Reviewed: Dec. 11, 2008

Great! The only change I made was using golden syrup instead of white sugar in my second batch. This made them exceptional! I suggest evryone who loved these as is try it with the syrup as you will be blown away!

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2 users found this review helpful

Chocolate Chip Muffins

Reviewed: Oct. 13, 2007

I too added the extra milk and sugar but I alos added some cinnamen. My kids LOVE them! I make them into mini-muffins and put a few int he lunch box and they can grab one fron the frige if there hungry after school. They also freeze very well. I always have a stock on hand!

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1 user found this review helpful

Amish White Bread

Reviewed: Aug. 21, 2007

This is the best white bread I have ever made! It is great for sandwiches as well as just snacking on it. I took the advice of others and reduced the sugar. I think I am going to try one batch with the full sugar, I think it would probably make a great dessert bread.

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0 users found this review helpful

Italian Zucchini Boats

Reviewed: Aug. 19, 2007

We had an explosion of zucchini and summer squash this year and needed to do something with it. After trying htis recipe and loving it, I tried freezing the individual Boats with stuffing wrapped in tin foil and put in zip-lock bags. I defrosted them and stuck them in the oven to finish cooking- it was wonderful!! I froze a bunch more and are keeping for the wonter and gave them to friends and family. Thanks for the recipe!

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8 users found this review helpful