Anytime a recipe asks for semolina, you can use farina/cream of wheat, I was told there is no difference.. But since it asks for semolina flour (which is more ground), beware that using cow will make a slight difference since it's coarser. Haven't tried it with these pancakes but I have been looking for unique ways to eat my COW for breakfast, so glad I stumbled on this!

These were yummy! I used ap flour with proper additions and they were mouthwatering! I ate 3 with butter only! A real pancake! These taste almost exactly like the pancakes I ate growing up, although im still hoping to find a special addition my mom must have used.. But when done properly these turn out light and fluffy.. Will try them with self rising flour to see the difference (if any)..if substituting All purpose flour for the self rising: use 1 and 1/2 tsp baking powder and 1/4 tsp salt added to enough flour to make 1 cup (that's my personal way). Without the rising agent you will obviously get flat pancakes..

These were great! Growing up I always ate my pancakes with butter only, and while I do add syrup now, I always eat the first one plain - needless to say taste is pretty important! These had a wonderful taste - eggy but in a good way, kind of reminded me of cake! I did add 1 tbsp of vanilla. I only cook for myself so I put half the batter in the fridge for the next morning but I couldn't help myself - ate them before bed! I am looking for a recipe like the ones my mom always made (these are completely different), but I'm definately keeping this recipe too!

This will be a great addition next year! My church personally does not allow baking powder since it is a leaven and we don't ban mixtures of grains since they are not leavening agents lol.. So this is perfect for me!

Growing up this was a special treat, that we could not have often; I recently tried one and it was not at all what I remember - so I did some research and found that today's breads are, as most things "quickened".. I do not prefer this kind- the authentic recipes are much bette. Another interesting thing I found out is that this bread is not Amish! Lol it can not be traced to them at all, isn't that funny?

Poutine may not be a "recipe" but apparently a large percentage of Americans have no idea what it is, so it's very necessary to share the secret ;) .. Personally I prefer shredded cheese (I usually use cheddar but marbled is yum!) because cheese curds do not distribute evenly, and they don't melt as well. And honestly, chicken/turkey gravies are an atrocity to real poutine - not even close to as good lol! Here's how my girlfriends and I ate it in high school: thin cut fries, shredded mozzarella cheese, beef or poutine gravy, shredded lettuce, mayonnaise, ketchup, salt and pepper.. Sounds gross but almost everyone in our school caught on to it! Tastes kinda like a big mac lol

Ths is not "incorrect" If someone makes chili with turkey it's not wrong, it's a different version! French canadians tends to use cheese curds, but everyone I know uses shredded cheese, and I prefer it this way personally! Shredded cheese melts to gooey perfection while curds clump and don't melt as well.. Try cheddar cheese, or marbled for a variation. I just finished eating a big bowl of this and it really hit the spot. Pure Canadian comfort food! lol

Personally I don't like to read reviews before making somethin, only did here because I needed a recipe that would work (fast!).. I wish I had not read the reviews because I was expecting a knock your socks off muffin and got something pretty standard. Honestly they were delicious right out of the oven (my leftovers were soggy -could be the heat wave though!) but there was nothing extraordinary about these - I took the top off of one to taste the muffin itself and it really is just basic - it's the topping that makes these taste better than normal muffins. I personally like using tart blueberries for baking so that wasn't the problem, it was the actual muffin that lacked something. I will probably keep this recipe in case I don't find a better one because they weren't bad. Like I said, I shouldn't have gotten my expectations up so high lol.

I'm pretty sure I messed this up because I got a dough, not a crumble.. Which is fine for the base but I ended up making another crumble for the top without putting in any egg, which worked. Despite the disaster I had putting it together, it's pretty yummy! Next time I will add more fruit because there's not enough for me.. Although it must be good enough since I've eaten half of it and it hasn't even cooled yet lol!

This IS an authentic pound cake! Soo yummy! If you like fakey cakey pound cakes (like the junk you get at a store) this is not for you, but as someone who craves authenticity, I loved this sweet, buttery, dense treat.. I halved the recipe since I bake for myself and this thing was gone in a day! This was my first stab at a pound cake and it turned out divine. Will make this again when I get rid of the wight from the first one haha!

These are pretty good, very rich. They are a very typical shortbread but very easy and they smell wonderful. Would give them five stars but im still searching for a replica of the first shortbread I ever tried. This recipe is definately a must try tho!

Oh these were delicious! Very light in texture and the taste - exactly the kind of shortbread I prefer! I halved the recipe and added slightly more cornstarch than asked for - I don't think you can taste it or the flour at all, you can feel them in texture but not taste. I love that these aren't crispy like most recipes, but were melt in your mouth perfect. I don't think words are enough to describe them! I did not alter anything, time and temp were perfect for me, as was recipe! Will be baking more asap, since I took the first ones to church (they were given great reviews)

This was pretty good! I had never tried corn pudding before and I was delightfully surprised. It's not something I would eat all the time but is a nice treat. I didn't have quite enough corn (about 200ml short!) so I somewhat scaled it one-third less, but I just estimated most of it. I put 1/3 cup milk, kept the butter just under 1/4 cup for richness, 2 eggs (1 would have been better I think), scant tbsp cornstarch (to avoid the liquidy problem others mentioned), same for flour, 1/8 cup sugar, dash salt and replaced pepper with cinnamon. I only post this in case someone else may have less corn as well. I used the same sized dish as called for, baked it 55 minutes based on reviews but it was slightly overdone. It was very good, I will get the proper amount of corn next time so I can try thr original way as well!

I don't really like leaving bad comments, since I believe that 95% of the time, it's the cooks fault, but this was not the case. I made a few changes by reviews, using sour cream, and 1/4 cup honey with 1/2 cup of sugar, added a tsp of vanilla, and these did not work out for me. I used it as a base for my grape muffins, since the original recipe I have is lacking something, but these are even worse (I'm so sorry!) first of all these are too bland, even after I added more sugar; second they did not rise at all (they stay the same size as what you fill). My powder is brand new and I know I didn't overmix the batter; the batter was actually lovely to work with. My finished product is tasteless and completely stuck to the paper liners. I had planned on taking these to church (I was begged to) and now I can't. I'll try again someday, but not for sweet muffins.

BY FAR the best pancakes, simple and to die for! I don't mean to offend but i find it next to impossible to see these coming out flat and rubbery; it is definately not the recipe! There are few reasons for flat pancakes: bad powder, overmixing or you need more heat when cooking. Also, you need salt to activate powder so even if you prefer it without, put just a pinch. Pancakes are usually like muffins (mix only until incorporated - but with these you need to overmix just slightly). If you cook with too low of heat you get flat rubbery pancakes. When done well these beat every other simple pancake out there! I don't ever add sugar to pancakes, it's not needed. I completely eyeballed the powder and salt, added a bit extra milk because they were TOO fluffy, so it's hard to screw these up! Ate them with butter only and they were exactly how my mom used to make them, thank you soo soo much for this recipe

This was pretty good; after coming home to basically no clean dishes, I really needed a one pan dish, and it was exactly what I wanted (bacon, eggs and potatoes).. I used chicken bacon so there was no grease for the potatoes but that was fine, I also beat the eggs first but I found the final taste to be too eggy so I will add milk the next time. Upon suggestion I also used 3potatoes, 4 eggs (next time will use 4 potatoes) and I used 4 pieces of bacon; since it's chicken kind, I was easily able to slice it into big chunks before cooking. Microwaving the potatoes really helped too. Thanks!!