I made this bread for my daughters sixth grade class. She did a culture study on Switzerland. I followed the recipe exact. It turned out beautifully. The outside doesn't get hard and crusty like some breads I have made at home. The texture was nice and the taste was pretty good too, especially the next day. Next time i will add a teaspoon of salt. I let it rise an hour + after I braided it. I was surprised how much it rose up. I will for sure make this again.

Reviewed On: Nov. 18, 2010

I made this recipe last night for a work event. I normally make chocolate and peanut butter fudge, so I wasn't afraid to give it a try. It's definitely not the same consistency of my normal fudge. It's not as creamy. But it wasn't dry and it wasn't grainy. The white chocolate has a strong flavor in the fudge. You actually don't taste the pumpkin until after you swallow it. I used pumpkin pie spice. I think next time I might add a 1/4 tsp of ginger to kick it up a notch. I followed the directions exactly. I didn't need a candy thermometer. I might use one next time to see how hot it gets at 18 minutes, b/c maybe if I would have taken it off a few minutes earlier it would have been creamier. I placed the foil in my pan. Filled the pan. Let it sit on my counter for about 30 -45 minutes. I then placed the pan in the fridge overnight. I do this with all my fudge when it is setting. This morning it was ready to go and came right out of the foil using a gentle hand. It cut nicely. Just follow the directs exactly and you'll be fine making this.

Reviewed On: Nov. 12, 2010

This was a great recipe and the first time I had ever made homemade meatballs. I used equal parts hamburger and spicy italian sausage ( our local grocery store sells an aweseom homemade version). I also added some onion to the mixture. The water really did make a difference, b/c 2 cups of breadcrumbs is a lot! I made some in a skillet on the stove top and baked the rest in the oven at 325 for about 45 minutes. They were so delicious and had a nice kick to them. For the ones I made in the skillet I added diced italian tomatoes and a small can of italian herbed tomato paste. We used them for meatball subs. Terrific. I froze the oven baked meatballs for future dinners. I will make these again!

Reviewed On: May 18, 2009