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Amish White Bread

Reviewed: Jan. 20, 2006

This has been our main bread recipe for 3 or so years now. It is fabulous! I don't reduce the sugar, and I don't think it is too sweet at all--just right.

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These did not turn out like I expected at all. The semi-sweet chocolate chips are not right for this, and the peanut butter needs something--maybe powdered sugar, like in buckeyes? This is a good, quick idea, but it didn't work out for us at all.

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2 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Jul. 31, 2003

This has been my pizza recipe for over 2 years now, and it is consistently wonderful. I usually add more brown sugar than called for, probably about a tablespoon or so. Also, the amount of flour needed can vary by the weather, so just start with three cups and add more as you're kneading, until the dough is no longer sticky. Initially, we used this to make 2 12" pizzas, but then I bought a 16" pan and now only make one 16" pizza. It makes the best medium-thick, chewy crust. If you haven't yet, try this recipe--You will love it!!

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16 users found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Jun. 25, 2003

I'm not sure if this is authentic or not, as I have never had Irish soda bread, but it does taste amazingly like the biscuits at Cooker restaurant which is definately good enough for me! Next time I will try making them in biscuit form, it would probably make about a dozen I think.

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5 users found this review helpful

Lemonade Plus

Reviewed: Jun. 2, 2003

This is very good, but a little on the tart side once you get near the end of the pitcher. I think it would be just as good without the grapefruit, or with pink lemonade concentrate instead of yellow to fix this bitterness.

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24 users found this review helpful

Apple Squares

Reviewed: May 9, 2003

I took these to work and everyone loved them! I doubled the recipe and baked them in a 9X13 pan instead so they were thicker, more like cake. I also used less brown sugar than it called for (because I ran out) and substituted with extra white sugar, and I used pecans instead of walnuts. It turned out great! The only thing I would do differently--if doubling the recipe in one pan again, I wouldn't double the cinnamon sugar topping because there was way too much. I used it all and when the bars were picked up, tons fell off---mostly sugar, leaving a VERY strong cinnamon taste, probably more than many people would want.

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280 users found this review helpful