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Pumpkin Pecan Pancakes

Reviewed: Mar. 30, 2014
Yuk. Followed exactly, and love pumkin and/or pecan anything, but these were not enjoyable in the least. Needs spices, takes too long to cook for a pancake, not a good texture for a pancake, flat and limp. Deleting this recipe now.
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1 user found this review helpful

Hawaiian Bread II

Reviewed: May 18, 2011
Super delicious - makes THE BEST toast the morning after...
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2 users found this review helpful

Butterscotch Snack Cake

Reviewed: Oct. 12, 2010
Tasted fake and chemically and was cloyingly sweet.
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1 user found this review helpful

Millet Muffins

Reviewed: Jun. 19, 2010
Very tasty and healthy. I accidentally forgot to add the oil and, if eaten fresh, you won't miss it. Makes a bit sturdier muffin, but works great for those who love a heartier, less cake-like texture. I used low fat buttermilk and add raisins, and the result was a low cal, low fat, tasty muffin - 160 calories and 1 g. of fat for 12 muffins.
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3 users found this review helpful

Truck-Stop Buttermilk Pancakes

Reviewed: Jun. 19, 2010
Don't see what the big deal is about these pancakes. They are just ordinary - flat and limp, nothing special. My ingredients were all fresh - won't make these again.
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Best Bread Machine Bread

Reviewed: Jun. 14, 2010
Not foolproof - I have successfully made all kinds of delicious, beautiful breads in my machine, but this was not one of them. My machine did not like this recipe - it was a total flop.
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Honey Wheat Sandwich Rolls

Reviewed: Jun. 14, 2010
These have become a staple at our house and we use them in place of burger buns, sandwich thins and bread. They are, quite simpl, excellent and and fool proof. I use 2 3/4 c. whole wheat bread flour and 1 c. white bread flour for a healthier bun, and it works perfectly every time, resulting in a suprisingly soft texture. Delicious!
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3 users found this review helpful

Spelt Biscuits

Reviewed: Jun. 14, 2010
These biscuits are suprisingly good, and my family loved them. I was expecting a "wheaty" taste, but it is very, very slight and closely resembles a regular white biscuit in flavor and texture. I used buttermilk in place of the milk and they were excellent.
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vanilla yogurt raisin bread recipe | automatic bread machine recipes | ABM recipes

Reviewed: Apr. 19, 2010
Very moist bread that stays moist the next day, unlike many bread machine recipes. Add about 1 tsp. of additional vanilla when you pour in the vanilla soaked raisins, and then add a bit of milk to adjust proper dough consistency - a very thick dough.
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Clone of a Cinnabon

Reviewed: Apr. 16, 2010
Yummy flavor, very easy dough to work with. I love cinnamon, but this is a bit too much, and I never thought I'd say that. I'll try 2 Tbsp. next time. Also, mine browned too much on the top before they were done, so watch closely as you may need to put a piece of foil over the top after 10-12 minutes.
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1 user found this review helpful

 
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