This was an excellent recipe idea. I sauteed my veggies - didn't have time to boil. I used home made bread crumbs - made from croutons I had made previously...so my bread crumbs did have traces of olive oil in them. I also used these on top instead of the crackers. I added 1/3 cup water to the baking pan about halfway through (at the edge - not to mess up the topping). This is a great recipe - because I can add whatever spices I want!!!!! This was excellent! Thanks a bunch!!!!!

I could tell this bread was going to be excellent by the beautiful, marshmallow-y feel of the dough! I used white flour and all raisins - since I didn't have currants on hand. Also didn't use the caraway seed - we really don't care for them. I baked at 400 for 15 minutes, then covered with foil and baked for another 15 minutes at 375.....but at that point - they weren't done - so I baked them uncovered for another 6 minutes... - they still weren't done - so baked, covered for another entire 10 minutes....then were perfect!....must be my oven! The flavor was perfect - not too sweet - not too savory - not too crumbly - if cut with a really sharp steak knife. Thanks - will always use this recipe!!!!!!!!!!!!!! Yummy-licious!!!!!

Great!!! I doubled the recipe - there was just enough sauce - because the chicken absorbed the extra! The only change - was I only had green grapes - but came out fantastic - thanks!! Great for this hot-weather week!!!

Great recipe - love the idea of mayo and yogurt together! I used equal parts of mayo and fat-free, unsweetened Greek yogurt. Lots of honey and lots of cinnamon did the trick! I also added some slivered almonds and coconut! Oh - I did use dark raisins and soaked them in hot apple juice before adding!

Love this recipe!! I add some extra spices and white wine to the sauce - plus threw in some sliced sausages and serve as a meal with French bread!!! Thanks!!!!!!!!

Great! I used some root veggies that I had plus some fingerling potatoes and some sliced sausages! Thanks a bunch!!!!!!!!

Gosh – where do I start? This recipe was FANTASTIC – but also was VERY economical – with a couple of ideas! I used a package of raw chicken tenders (about 10 to a package) instead of a whole chicken. I boiled those with celery, onion, garlic, and a lot of different spices in a big pot of water. To help with the budget – I used only 5 of the chicken tenders once cooked and used 2 cups of cooked rice. I also added some of the strained veggies from my stock to add texture and color. I used only half of the cheese sauce and topped with crushed buttery crackers. Came out great – good comfort food – good food for a snowy day! The economical part – I used the rest of the stock, veggies, tenders, in addition to a small bag of frozen stew veggies, and a little “soup” pasta to make a fabulous chicken soup! I added a tiny bit more milk to the leftover cheese sauce (and spices) to add to a little bit of leftover pasta and veggies that were in the fridge to make a nice lunch! I could have also made creamed peas with the rest of the cheese sauce too – but had to use the other leftovers first! So – I highly recommend this recipe – it can be stretched and if you keep the stock and veggies – you can get two plus meals out of one!!!!!!!! Thanks a million!!!!!!!!!!!

This is very good! The reason I gave it 4 stars was because of the sauce. I will take other reviewer's suggestions next time to add a little sweetened condensed milk to the sauce while cooking. I also used half evaporated milk and half regular milk for the pudding. Also - I soaked my raisins and pecans in bourbon before adding to the recipe!

I disagree with the poster that said that this recipe should not need to be written. Perhaps for the people in the "older" generation that were able to watch their at-home-mothers cook every single day - she is right - but now things are different and rarely is home ec. even offered in schools anymore. The only thing I do differently is to add at least 1 1/2 cup water and some vanilla extract...and also some honey as well as sugar (to taste). I let sit overnight - we like the large amount of liquid - because I serve the strawberries over pound cake and the poud cake is just so much better with all that liquid soaked into it!!!

I give this 4 stars - not as a birthday cake - but a great sweet cake. I made two cakes for my husband's birthday and let him choose which one he thought would make a better frosted birthday cake. He choose the "Heavenly White Cake" (from this website). He said this cake was very good - but had a slight "cornbread-like" consistency. I do agree - but don't let that stop you from making this VERY tasty cake. I would make cupcakes from it - but as a cake - think it would be the PERFECT cake to use as a base for Strawberry Shortcake!!! Will keep this recipe and use again - just not for a birthday cake application.

Like other reviewers - I added a scant extra 1/2 cup milk and worked with the egg whites after all other steps! I get why this is called "Heavenly" - because it tastes like a cross between birthday cake and angel food cake. I would use this recipe again - but did think it had a strong egg-white taste. I hoped this cake would have a sweeter smell - like other cakes I've fixed. But - a solid choice for a basic birthday cake.

Excellent!!! I will actually use this as a quick cobbler recipe every week! I have to say - I did decrease the butter to 3/4 cup and thought it came out great - next time I'll try 1/2 cup butter and 1/4 cup applesauce to see if it comes out the same! I also used whole wheat pastry flour and sprinkled about 1/2 cup of chopped walnuts on top of the blueberries before putting the topping on. I can't wait to use this recipe with some canned figs I have!.....maybe even jarred mincemeat another time?!?!?!?!? Thanks a million!!!!!!!!!!!

I only gave this 4 stars because I don't believe in using shortening over butter. I also used whole wheat pastry flour and added almond extract to the cherry mixture. Also - I added chopped walnuts to the topping - really gave it a texture instead of being all soft and mushy. Will make again.

I used more cornstarch than listed - I think the sauce should be very thick and cling to the beets - almost like a thick cheese sauce would to pasta. I also will use a bit less vinegar next time - the ratio to sugar seemed a bit off - the sweet should be the primary taste, then the vinegar - not the other way around. When it is done - but before it cools - I add some butter - gives it more depth. Thanks for listing this recipe - my old early 80's Montgomery Ward Microwave cookbook that I always fixed Harvard Beets from is packed away! Also - I hated to throw away all the extra sauce from this dish - so I combined it with a bunch of other ingredients and made a bbq sauce to bake my country style ribs in!

Delicious flavor - but I could not get the results of the bacon being safely cooked with the times listed in this recipe. I had my oven at 400 degrees and had them in for a total of 14 minutes and they were still not cooked to a safe level. I decided to fry up the rest of the package - and then threw the sugared ones in that had already been partially baked. I was able to drain them on a paper towel. The flavor was wonderful - but would like to try them without the extra fat I had to fry them in. I will try again eventually - but will use a deep roasting pan with handles and a metal wire cooling rack within - so I can easily get it in and out of the oven. Also - looks like I will have to bake them for much longer.....but I can't recommend this recipe because I don't think the bacon is cooked to a safe temperature as written. I will also use my convection setting to see if that helps.

My pudding came out much thicker (can we say spackle? :-)) than would be presentable at the table! So - I would view this as an error in the recipe.

I mixed a little sugar and apple pie spice with the apples before putting the crumble topping on. I also used 1 tbsp. of apple pie spice instead of the cinnamon. On top of the crumble, before baking, I grated some fresh nutmeg and sprinkled only about 1 tsp. of apple pie spice. Came out perfectly - THANKS!!!!!!!

Sorry for the one star - but this was really just chocolate flavored cream cheese. I tried to salvage it by adding mashmallow fluff - then it was sort-of useable as a filling for cake with rasberries sprinkled in between. Sometimes the quickest option is not the best one. Honestly - this recipe made as is - might be good as a sweet "cheese" spread that you put on sugar wafers and top with a single slice of strawberry, as a finger food at a gathering with the right champange - or maybe in a crepe with camalized bananas????........but I couldn't use it as is as a frosting.......

This was an absolute delight to make and eat! The batter was beautiful - I felt like I was making a souffle! I doubled this recipe to make two loaves. My only personal touches were I used pecans instead of walnuts and I added a bit of banana extract to the bananas in addition to the almond extract!! I will use this recipe again and again!!!!!!!!!!

Great recipe! I took the advice of other reviewers and mixed the ketchup and brown sugar and put on top of the meat loaf. The only other changes I made was to use evaporated milk and buttery round crackers instead of plain milk and saltines and I doubled the recipe and used 1 lb. each of ground pork, lamb, and bison. Baked until reached 160 degrees internally. Came out fantastic - will use again - Thanks!!!!