Absolutely awesome as-is! This Southern girl has a new cornbread recipe (sorry, Grandma). I had to made my own buttermilk substitute (1 T lemon juice to 1 cup milk, let sit for 5 mins) the first time around, and that worked great. I did not use the make-in-pan approach b/c I was making mini-muffins. Instead, I tossed everything into my stand mixer (eggs first, then cooled melted butter and sugar, etc.), and what a breeze. Big hit with my 1-year-old too! Stop researching cornbread recipes; this one is it.

Reviewed On: Jan. 22, 2012

Tasty, tender, easy biscuit recipe with one minor flaw: For my taste, this contains too much salt. One half or 3/4 teaspoon would have been about right, as other members suggested; wish I'd noticed that in the reviews beforehand. We love these with a thin slice of pan-fried turkey ham. Served plain, they're a hit with the kids.

Reviewed On: Dec. 11, 2011

Fantastic base recipe for any quiche. We made it exactly to recipe, baked the pie in a removeable-bottom tart pan, and enjoyed a PERFECT quiche for a brunch party. Second time around, we made some substitutions and still had success. In both cases, we made the batter the night before and baked the quiches the next morning. IDEA: Add some goat cheese (chevre) to the mix and whip vigorously; the result is a gorgeously smooth, emulsified batter that won't separate (which means you could probably make it several days ahead and still have a lovely end product). Thanks so much for giving me a new go-to recipe!

Reviewed On: Nov. 26, 2011