Love Love Love these. I found 2 Madeline pans at the thrift store and thought I'll make some of those. I subbed orange oil for lemon zest and the only flour I had in the pantry was bread flour. To my amazement my batch came out like little orange cakes. They fell while cooking (I think I filled them too full)& I was quite concerned but they are heavenly. So light. I did fold the flour in by hand as I was concerned about the using bread flour and thought they were doomed to fail but hubby agrees they are lovely. Photo is of the single "cake" that was not overfilled and fell the least.

Reviewed On: May 14, 2013

Make according to BettyCook's given directions first. I listened to some other reviewers and ended up with not enough egg/milk wash and way too much left over flour/spice mix. These were 10 stars fantastic. But due to following other's recommendations I will have to make again, following exactly Betty's instructions, to see how the recipe spices ratio suits us. I had so much flour mixture left over it was sad and the chicken had not much zip after cooking, All those spices still in the bowl with the excess amount of flour. I used a candy thermometer to make sure the oil stayed hot enough. My Hot sauce of choice: Texas Pete's, no butter necessary, don't have blue cheese cause making on the spur of the moment - use ranch. Wish I had had some celery on hand. Next time will be prepared. This is at the top of our favorites list!

Reviewed On: Oct. 31, 2012