This is basically the same recipe I've been using since my French grandma taught me to make crepes years ago. It's all about the ratios - 1:2 flour to milk, eggs to bind, butter to lube it up, sugar and salt to taste. If you're getting a bad result with this recipe, the problem is probably your heat settings. Too high, and you get dried curlies on the edges. Too low, and you get that thick-in-the-middle effect as the batter settles to the lowest point in the pan before it has a chance to set up. Don't just set the heat and let it go; keep adjusting as you cook and you'll find the balance point. Also, let the crepe tell you when it's time to turn - you'll know because when you shake the pan, it will move freely. Then give it another 15-30 seconds and go for it. There should be enough butter hanging out in the batter to make buttering a non-stick pan unnecessary if your heat is right. Making crepes is a very "feel" based endeavor, but this is an excellent recipe for people who didn't have the benefit of having a little old French lady in the house growing up. Thanks for posting! :)

Let me start by saying that I am eating and enjoying this recipe right now. It's not that it's not any good, it's just that it needs some serious tweaking. I will definitely make this again, but when I do I will definitely NOT be putting the dry bread cubes in the bottom of the crockpot. They stayed dry, and that was not really appetizing. The top part is quite tasty, though. I will also be softening the onion and celery in some butter before adding them, because they stayed too crunchy for my taste. It also has to be said that this thing looks unappetizing as all get out, but it really does taste surprisingly good, cranberries and all. Also, serve it with a light veggie or salad, because it is HEAVY!

I am eating it as I type, and I still can't believe it. I. Made. Pita bread. Me. The most baking-challenged person I know. And it's awesome. Thank you just doesn't cover it. I will never buy pita bread again. Well...except maybe from that nice Pakistani family at the farmer's market. But only them. Because I can make my own! Whoo-hoo! I subbed a cup of whole wheat flour for one of the cups of AP flour, and I think next time I'll go 50/50. So good. I seriously can't believe I just made pita bread! :D

Something tells me I'm about to gain weight, and I blame Aunt Martha! ;) I made this coffee cake two days ago - and it's gone. I substituted brown sugar for the sugar in the walnut mixture (and used almonds because that's what I had). I also used whole wheat pastry flourr, and put the sugar/nut mixture in the middle, which made a delicious, ooey gooey ribbon in the cake. Then I topped it with a glaze made of powdered sugar, milk, and a little almond extract. The sour cream is what really makes it awesome. i will absolutely make this again. Thanks!

If the recipe called for olive instead of vegetable oil, and for fresh basil, I'd call it a good "non-recipe." But nothing about this is appealing. Fast, sure. But not something you'd want to eat when you were done, at least not with out a LOT of tweaking.

My journey into bread making only just started this summer, and I've had some missteps and minor fails along the way. This recipe, though, was not one of them. These rolls are perfect - chewy on the inside and lovely and crusty on the outside, just how I want a French roll to be. I don't have a bread machine, so I proofed the yeast in the water (at 110 F) with the sugar until it got foamy. Then I plopped it in my KitchenAid and added the flour a cup at a time. I did end up having to add the T or so of water the recipe mentions, as I got a little overenthusiastic with my flour adding. After that, I put it on the stove top, turned the oven on to warm, and let it rise covered for about an hour. Then I followed the recipe from shaping on. Thanks so much for a great recipe that even a bread novice like me could figure out and learn from! We will enjoy these rolls for a long time. Well, not this batch. This batch is almost gone. ;)

I am right this moment enjoying my pickled beets. I did feel like the beets themselves got lost in the cinnamon-ness, though, so when I make this again (which I will definitely do) I'll probably cut that down. I used fresh beets, which I boiled in their skins until soft, then peeled and sliced, using the cooking liquid as my base. I also added onions to the brine. Thanks!

Let me say first that I am a complete novice baker. No, beyond that, I'm a baking idiot. I have never made bread before, but I wanted to try in an effort to save some grocery money and reduce the amount of preservatives and other assorted one finds in store-bought bread in my diet. But I know nothing of the yeasty mysteries of bread making. Which is why I know that this bread's failure to rise was all my fault. I am giving this recipe 5 stars because even though mine came out flat and dense, it tastes like heaven. The first two rising times went just fine, but when I put it in the pan to let it rise the third time, it rose only so far and then sort of deflated. Are there any experienced bakers who might know where I went wrong? Again, the flavor of this bread is amazing, and we are certainly going to eat it. And I will try, try again!

Perfect!

If I could give this recipe 4.5 stars, or even 4.75, I would. It's a delicious, soft but substantial loaf of wheat bread and I will make it again. My one complaint is that it by no means makes two loaves of bread. I got one smallish loaf that didn't quite fill my loaf pan. But it was really delicious and worth making in bulk for all-purpose bread around the house.

This was a quite good alfredo. I did make a few alterations: I crushed a few cloves of garlic and dropped them in there while the cream simmered, and I simmered the sauce a lot longer than called for. It thickened up really nicely after about 15 minutes, but 3-5 minutes in it was still too thin to stick to pasta. I used mine in an experiment involving eggplant parmesan with alfredo instead of red sauce, and it turned out really well!

These were really fluffy, I'll totally give you that. But both husband and I wished there were a little more to them. I realize that's a matter of personal preference, and for those who like fluffy as opposed to substantial pancakes, these are probably just right. We're just not those people. I followed the recipe exactly, but added fresh blackberries that I placed on top before flipping. Also, I agree that the serving size is off; this might have served 8 people who don't like pancakes - using a 1/4 cup measure, I ended up with 10 pancakes total.

This was comfort food for sure - simple, easy, and soothing. Sometimes that's really all you need. I followed the recipe exactly, except that I minced a couple of cloves of fresh garlic and used that in place of the garlic powder. The rice cooked perfectly, the meatballs held together fine in the pan and in the baking dish, and husband and I both had seconds. We split the leftovers up for lunch tomorrow, and I imagine they're the kind of thing that is even better the next day. We had ours with Brussels sprouts and some corn from the garden, but next time I think mashed potatoes will be just perfect. Thanks!

This morning I was in the mood for something different from our usual weekend breakfast rotation. So of course I came here, and I'm so glad I found these pancakes. Husband and I had a conversation that amused me mightily and summed up any review I'd care to write: Husband: What're those? Me: Cornmeal pancakes. I got the recipe from allrecipes.com. Husband (reaching over to snag a freshly cooked pancake): Mmmm...tell soccermom37 I said thanks. Me (looking at recipe): Actually, her name is UBERGRRL. I'll be sure and let her know. Husband: Wow, she even spelled "grrl" right. You guys should be BFFs. Me (taking a bite of yummy pancake): Mmmmm...Oh my gosh, we totally should. Like most others, I used yellow cornmeal, and I substituted White Whole Wheat Flour. Delicious, especially with pure maple syrup! Thanks!

This tasted really good, but I really wish I'd read the reviews warning me to bake this on a rack. It came out lovely and crispy on top, icky and soggy on the bottom. Instead of serving them in this less-than-aesthetically-pleasing state, I put them in a casserole with some of my Italian mother-in-law's fabulous homemade pasta sauce and some shredded cheese and made chicken parmesan.

This batter is the business! I didn't change anything, and the flounder pieces I fried for fish tacos came out light and crispy with lovely little lacy edges. Several reviewers have mentioned that the batter needs salt - I usually sprinkle my batter-fried foods with salt as soon as they come out of the oil, so I didn't have any trouble. We are full and happy people tonight - and I'm considering adding some cornmeal to the leftover batter and frying up some hushpuppies. Thank you so much for posting this simple and excellent recipe.

These are really good. I really can't fathom some of the negative reviews at all. If you're having trouble getting them to rise, or if they're turning out too dense, your first step should be to try proofing your yeast. If your yeast proofs fine, then remember to mix the first stage of ingredients really well before adding the rest of the flour to give the yeast time to start munching on the sugar and making bubbles. Also remember that any bread recipe's suggested amount of flour is just that: a suggestion. If your dough won't take more flour, don't just keep dumping it in. I ended up only using about 4 C of flour total today, but in different weather or with different flour I might use more. Once you get the dough to the right consistency, knead it ONLY until it is smooth. Resist the temptation to keep kneading; overkneaded bread is dense bread.

This is an excellent base recipe for muffins using frozen berries, which is just what I was looking for. I did make some alterations based on what I had on hand. Since I had frozen mixed berries as opposed to just blueberries, I used those with excellent results. I also substituted 1 cup of the flour with whole wheat pastry flour, which resulted in a more, shall we say, substantial muffin. But being someone who prefers the flavor and texture that whole wheat imparts, I was really happy with that. I also added the juice of two poor sad blood oranges that were languishing in my fruit bowl, and they added a lovely subtle sweet/tart flavor that complemented the berries perfectly. The muffins themselves baked up tall and pretty, although they did fall apart a bit when I attacked them while hot. Once they cooled, they were a lot easier to handle. I will be making this recipe with and without variations often! Thanks for posting!

This was a good start to a sauce that really complimented tonight's dinner of fish tacos (I used a Beer Batter recipe from this site to fry the fish - yum!). I used a half cup of canola mayonnaise (if you haven't tried it, I really recommend it. It tastes the same as regular mayo but with lovely Omega-3 goodness), and a half cup of fat free plain yogurt. I also minced the jalapeno, and used green pepper because that was what I had. I also minced up some fresh garlic instead of powder, which I always think has a bit more flavor. Very simple and quick, and when I put it together with my fried fish and shredded cabbage it really did remind me of vacations at Rosarito Beach in Baja. Thanks!

I found the perfect pancake recipe on allrecipes a year or so ago, then lost my printed copy and couldn't find it again online. This made me very sad, especially since in my crusade to remove processed foods from my diet I am reluctant to buy pancake mix (besides, homemade really is better). Then I found these, and rejoiced! The texture and mouth feel of these pancakes was just about perfect. They are buttery, sweet, and tender - just what I want from a pancake. We thought they were a touch salty for our tastes, so I'll probably cut the salt down to about a half teaspoon next time I make them - but I'll definitely make them again. Thanks for posting this!