My daughter has a dairy allergy, so I made these for her substituting soy milk for the regular milk (skip the souring step!) and dairy-free margarine. I also added a splash of vanilla. She gobbled them up, and I thought they were quite good as well. I've also made the recipe as written, and while I think they're delicious using the dairy ingredients, I was happy to find that this also makes a very respectable and tasty dairy-free pancake! I will be making a big batch of these to freeze, so my daughter can enjoy dairy-free pancakes the next time I make a batch of the real thing for my family!

Reviewed On: May 28, 2013

I made this exactly as written, and it was delicious! It complemented my strawberry pie very well. My previous favorite crust used all shortening - I like the combo of shortening and butter in this one. I followed the submitter's instructions for prebaking, and they were perfect. I was a little worried that I should have used pie weights, but the crust was fine and didn't shrink. Thanks for the submission - this might become my new favorite crust recipe!

Reviewed On: Apr. 23, 2012

We thought these were fabulous! I lightly toasted the bread before crumbling it, and the chunky breadcrumbs soaked in cream gave the meatballs a wonderful texture and flavor. I wouldn't change a thing about the meatballs, including using the optional spices (I did use all ground beef, as this was what I had on hand). For the gravy, I thought 1/2 container of sour cream was a bit too much. I'd recommend adding 1/4 container, then adding to taste after that, as you can always add more, but you can't take away. Really a terrific recipe that I'm sure we'll be enjoying many more times to come!

Reviewed On: Mar. 12, 2012