This bread was so incredible. I used my breadmachine and layered in ingredients in wet first, dry second order. Put it on a dough setting. Once machine was done I floured up my hands and formed it into 2 loaves and let rise again for 20 minutes. Then baked off as directed. Turned out so fantastic. It is very rich and buttery - not for the calorie faint at heart. I used it on Christmas day for breakfast and my husband has requested it be our new annual tradition. I used it to make into french toast on second day and it was an out of body experience it was so darned good. Worth every minute you put into it.

Reviewed On: Jan. 4, 2011

I have to agree with many on here who think this crisp could use vast improvement. I thought I would list all of my changes out here, but I think it would be easier just to submit a whole new recipe. Some basics you should know if you plan to make this is that the oatmeal mixed into the fruit absorbs 90% of the moisture, the added flour is just overkill and will turn out like glue. Way too much sugar drowns out the tartness of the rhubarb which I really like. The topping has a WAY TOO HIGH flour to butter ratio to the point where it doesn't even brown and all you can taste is flour and baking soda. Not great.

Reviewed On: Aug. 29, 2010

I liked this recipe for sure and my family ate it all up each time I have made it. That being said, I do not think the coffee flavour is identifiable at all with the soy sauce overpowering it. I'd say just omit it as unnecessary. The other thing I have done is to cook the chicken in the sauce on the stovetop. The whole separate marinade from meat and cook spearately and then cook together was just cumbersome. It gives the sauce a longer cooking time which turns it into a nice syrupy consistency and sticks to the chicken well, and it also keeps the chicken moist so you can use white chicken or skinless as well and get fantastic results.

Reviewed On: Mar. 26, 2010