I quartered the recipe and baked it in a jello mold (I'm sorry to say that I didn't take note of the time, though it seems it was close to an hour) at 350. I'm glad that I added some cinnamon and nutmeg, as well as a pinch of salt, following others' advice. I wish I had gone a bit heavier, truthfully. The bread was pumpkin and it paired nicely with the butterscotch chips...wish I had gone heavier with those, too. For some reason the reduced recipe called for only 1/4 cup sugar rather than the correct 1/2 cup, not sugary enough for me but probably pleasant to someone with a less vigorous sweet tooth. I'll make this again, loosely, using the amounts for liquids but tweaking the rest to my own tastes. I will also be trying different flavoring extracts, like maple, orange, and banana with maybe some white chocolate and peanut butter. Nom nom.

While the flavor was nice, they were just too difficult to work with. It seems all those with a German background had more success....what is the trick? I let them cook until dry, as one reviewer suggested, but the problem is with flipping them. Where they didn't tear, they instead bunched up which led to them being underdone in those spots. I used a non-stick pan with a little butter but they just flat out refused to flip nicely.

Not only is this a great meal, the beans are awesome the next morning with a fried egg on top with warm tortillas. If you want more flavor, try adding some tomato bullion (found in the Mexican aisle, if they also carry Herdez brand salsa casera 2 cans are perfect). This is a staple recipe at our house. Marinating the chicken in some of the salsa for a few hours beforehand makes it even nicer.

Skipped the caraway so I lost a bunch of flavor there. Without, the flavor is mild but good. The best part of this bread is the crumb - so light but sturdy and a nice chew. I look forward to making this again when I get my hands on caraway.

Make sure you use a big enough pan! My 15" round overflowed (it was like a school science project, very baking-soda-lava-like, fun to watch through the oven window). It also didn't turn out of the well-buttered and floured pan so if presentation is crucial you ought to line the bottom with a circle of parchment. All that said, it was still a huge hit and not a sticky yummy crumb was left. The OJ and powdered sugar glaze that another reviewer recommended was spot on. I absolutely plan on giving this another go. *************update***************** Made it again (using a much bigger pan), glazed again with OJ and powdered sugar, to rave reviews. It took close to an hour to bake but the color was fine. Lined the bottom with paper and no problems with removal. Served cold with some honey sweetened yogurt and it was a nice touch. Thanks for such a beautiful recipe.

Tasty! A little tricky to roll thin but the final product turned out great. I sandwiched the dough between two pieces of parchment and rolled it. Used butter instead of shortening and only needed 1/4 cup milk. The dough was easy enough to knead with my hands. I also sprinkled some cinnamon and sugar mix on them just before popping them in the oven. At 12 minutes they were still sort of cookie-ish so I put them back in the warm but turned off oven and they crisped up nicely. I'm very happy with the end result.

Terrific stuffing. I gave it four starts only because I modified it by adding raisins plumped in stock and subbing Trader Joe's 21 Seasoning Salute (killer on everything) for the sage mix. It needed a little more stock for our taste, too, but we like a wetter stuffing. This will be my go-to recipe from now on.

Very moist and dense. The neighbor ate 3 slices before I told him the secret ingredient. Awesome slathered with butter (but what isn't?).

While it is healthier than store bought since the salt is controlled, it took an awfully long time to render mediocre flavor. Plus the ingredients cost more than to buy it pre-made. My suggestion to anyone trying this recipe is to arm yourself with lots of spices.

So smooth and so easy. The ice cream base is excellent as is, better than a lot of chocolate ice cream recipes I've tried (add some cinnamon to it for a nice treat). It also freezes well and stays creamy...no ice crystals.

Deeee-liscious! The texture was excellent, nice and creamy. Couldn't taste the usual sweetened condensed milk aftertaste, either. This recipe is my new staple for pumpkin pies.

Try using spicy Pepper Jack cheese with a little honey on the inside. So yummy. I've used all types of cheeses with all sorts of jelly, too. Swiss with strawberry jam is a nice combo. Don't knock it til you try it.

Awesome recipe, Alex! I just happened to have a banana and an avacado that needed to get used so I whipped this up and yum! Subbed honey for the agave and added a little vanilla but that's it. I will be making this again for sure. Have been making this about twice a week and have found that adding a tablespoon or 2 of peanut butter makes it like a PB cup pudding. Yum! *******UPDATE***** I added a little extra soy milk and ran it through my ice cream machine with great results. Kind of like a Frosty but nicer. Also makes killer pudding pops. Sometimes I add granola to the pudding for breakfast, too. I love this recipe. *new update* Didn't have a banana so I used just the avocado, honey, some nestle's quick (it's what I had), and milk. Better than anything out of a plastic cup. Yum. Next time I'm adding some malt. Thanks, Alex. This is one of the best recipes ever.