This was fabulous! I already had the meatball mixture made up so didn't use this one but wanted a great sauce for it... I tripled the recipe for the sauce (large family)... I couldn't really get past the lack of tomato flavor in it, so I added almost a 15 oz can of tomato sauce to the tripled mixture and it brought out the flavors in exactly the way I wanted. Also I omitted the green pepper as I didn't have any on hand. And I added grated fresh ginger to the sauce... probably a LOT more than called for, but we really like ginger. Served w/ Japanese sticky rice... the family will be so happy tonight (it's still cooking!)...

This is fabulous, moist bread! I intended to add a bit of vanilla but forgot. I did add some cinnamon and cloves... but could have definitely benefited from some vanilla to give it a bit more kick. I also substituted 1/3 of the butter with coconut oil and 1/3 of the flour w/ whole wheat. Next time I'd like to see what it's like w/ all coconut oil... and there will definitely be a next time!!! Thank you!

This was very good. I quadrupled the recipe (large family) and used fresh, raw goat milk. I did everything else almost exactly according to the recipe. TIP: For those of you that found that your pudding gets grainy the next day, that's because food thickened with corn starch is meant to be heated and then eaten hot. When it gets cold it causes the food to separate. I used the same amount of a product called "Clear Jel" which is a modified corn starch. I use it for home canned pie fillings as a thickener because it thickens fast and is stable at room temperature and when it's cold. Here is what I did: I added all the dry ingredients (1/2 white, 1/2 brown sugar) to the saucepan except the Clear Jel and worked all the lumps out (I did add a bit of whole egg powder but I don't think it was necessary and I wouldn't do it again). Next I added all the milk less 1/2 - 1 cup to the saucepan and stir well. Then I mixed the reserved milk and Clear Jel in the Magic Bullet to get all the lumps out. Bring the pudding mixture to a boil like the recipe calls for and once it's boiling, add the milk mixture all at once and stir rapidly. It will thicken almost immediately to an almost "too thick" mixture. Once I added the butter and vanilla, it was exactly the perfect texture and the texture will stay the same after it's refrigerated. You can get Clear Jel online; it's usually available at your local co-op or extension service.

These were SO good! They have replaced my former crepe recipe. We filled with strawberry yogurt and whipped cream. Next time I think we'll use warm vanilla pudding... mmm

I've made this twice now, scaled to 96 servings to use the whole half gallon of buttermilk. I figure if the 6 week bran muffin recipe can do it, why can't this one? I did notice the first time around, replacing with applesauce cause the whole mess to brown in the fridge, which looked unappetizing but didn't affect flavor. The second time I used a mixture of wheat germ wheat bran, oat bran, oatmeal, and flax seed to equal to amount called for. I used half whole wheat and half unbleached white flour. I did add some mini chocolate chips to part of the batter for a treat with golden raisins and dates. They were SO good topped with unsweetened large flaked coconut before baking. The coconut toasts in the oven... yumm! When I take it back out tomorrow to bake a second time, I'll need to either add a bit more baking powder (as the action of the baking soda w/ the buttermilk will have long passed) or I'll add a bit of baking soda, mix it in really well, and then add a splash of vinegar and mix it up really well. This will add fluff to the recipe as when first made. Even if you don't do that, the batter keeps very well in the fridge.. I've kept it over a week without any problems in a large stainless pot. Delicious recipe!

Wow. This was fabulous. Perfect texture. I doubled and made multiple batches due to an enormous, tough zucchini from the garden. To the doubled batch, I added half whole wheat flour and half white, 1 cup oil and 1 cup mashed banana, turbinado sugar (4 cups but could do with 3 and it would still be delicious), and nutmeg. Also, I was confused about why there was baking soda without any acid for it to react to, so I added 1 cup of buttermilk. Muffins rose beautifully and tasted amazing. The kids said they were the new favorite. Thank you!

Yum! Have made three times in a month. Good with any kind of nut. I use slightly less sugar to reduce sweetness as the dates add a lot. Have used rum extract also and was yummy... very quick to put together.. Thank you!

Made this tonight exactly according to recipe except I didn't have raspberry on hand so I used homemade pear butter... I didn't measure it and I don't think I used enough because it definitely could have used at least twice as much fruit... but the flavor of the crust was amazing! Basically just like the crisp part of an apple crisp on top and bottom. Heavenly. Crumbly though so next time I could see adding an egg or waiting until it cools all the way to eat.