Breading problem - Like other reviewers, the breading didn't seem to want to stick on the rings. We ate them anyway, and they were okay, but probably won't use this recipe again. Is there a trick other cooks used to make the breading stick?

This was delicious and easy. I will make it again! Seems to make plenty, too! I served it as sandwiches, but it would be very good over rice, also.

HOLY COW! Absolutely fantastic. For some reason, I was hesitant about making gingersnaps, but these turned out perfectly. I did follow the hint about beating the sugar and shortening for a good long time, and I flattened them a bit with the bottom of a glass. I baked them for 11 minutes, let them sit on the pan for 2 minutes and transferred to a rack to cool completely. I wanted to try one, and looked for a "bad" one, but there werent any! Every time someone eats one of these delicious confections, Larry gets angel wings for posting this recipe! I will be making these cookies over and over again!

I gave this 4 stars only because it takes more effort than a drop cookie, but other than that, it was fun to make and delicious! My hint: I rolled them in a barrel shape, used the end of a Sharpie to make the hole, and then I put the jam in a plastic sandwich bag with a tiny tip cut off to fill them neatly. I also stuck them in the refrigerator as other reviewers have said to do, so they don't get flattened out too much. Excellent!

Like most others, I found this recipe excellent. I wanted to experiment with freezing it in both loaf and roll forms, so I froze it, after the first rise and after shaping how I wanted, by putting it in the pan it would eventually bake in, covering with slightly oiled plastic wrap, put it in the freezer. After it was completely frozen, I removed it from the pan and wrapped it completely. I thawed it out overnight before the day I wanted to bake it, put it back in the original pan and let it rise for the second time. It did take a bit of extra time to rise, but - OH MY! - it turned out fantastic. I am going to make it in loaf and roll form and freeze it for Thanksgiving so I can have fresh yeast rolls on that day! Thanks for the great recipe!

My husband loved this. He said to make it again, so I will. It was very hearty, yet not too heavy. I never cooked with leeks before, and it seemed like quite a bit of work with the sauteing of onions, prepping the tomatoes & making mashed potatoes, but it turned out fine. I poured the hot mashed potato water over the tomatoes in a small bowl to loosen the skin. I think I should have sliced the leeks a bit thinner, but I had no idea this first time and just guessed. I agree that there could be a tad more potatoes, and it seemed that the ham could be cut down a little bit, too. I adjusted the recipe to 4 servings, and with just the 2 of us, there is almost half of that left over, so the serving sizes are true. Overall, a nice change from ground beef casseroles. And as another reviewer said, a very nice meal for a winter Sunday. Thanks!

Followed the recipe to a "t", and ended up with a mess. The muffins would not come out of the pan, and the few that I did get out were messy with the chocolate bits that never hardened, but stayed gooey. I guess you could served them on a tray, but make sure there are napkins available. And forget storing them or they will smear all over each other and the container. Perhaps if you let them cool completely in the pan, or use baking cups they would come out cleanly, but I won't try them again.

I have made this twice now with Splenda to see if it would turn out nicely low-carb for my diabetic son, for special occasions. The first time was not too successful. The top browned and it seemed overly dry and flat. I tried again, with some changes, and it turned out ABSOLUTELY GREAT! There wasn't even any taste of the Splenda at all. Here is what I did: Mixed everything by hand as patiently & gently as I could until it was just incorporated (the first time I made this I beat in everything with my mixer and that was a mistake). Then I lowered the oven temp to 240 degs., I also lowered the oven rack to just below middle. I used a plastic roasting bag to cover the spring form pan bottom and used a water bath. I set the timer for 45 mins. and left it in oven at 240, but began to watch for doneness by jiggling. When there was just a slight jiggle in the middle, I turned the heat off. That was at about 55 mins. I then let it sit in the closed oven for 5 hrs. It did have very slight browing around the top edge. I think I could have turned heat off at 50 mins. Everyone thought it tasted great. I finished it off with a bit of raspberry sauce lightly dribbled over the top, and whipped cream piped around the edge. I was so pleased with the outcome.

Very easy with few ingredients. Excellent taste. I found the dough to be a very soft dough, and after the third rising while it was formed into "footballs", it seemed to spread out, rather than hold it's shape. It was so easy, I will make it again, but will re-think how to form it for baking.

Well! I made this for dinner tonight to compliment plain 'ol chicken breasts, and everyone devoured it. I have a feeling I will make this simply made masterpiece over and over. I think next time I will make it (when no one is home), and see how it reheats the next day. Thanks so much, KDCG.

Every now and then I try a recipe that everyone raves about, and it just doesn't turn out for me, and I wonder what I did wrong. This turkey cooked fine, got done earlier than expected, but looked terrible. It was all slimy, white-skinned & gross looking with very minimal browning towards the bottom of the cooker. I put it under the broiler on a lowered rack to try to brown it up so it wasn't so unappetizing. That was hard to do, because the meat was falling off the bones and hard to transfer to a roasting pan. Now I have the slow cooker and a roasting pan to clean up. So if you don't have the couple hours it would take to roast a turkey breast in the oven, and you don't care what it looks like, I guess you would like this recipe, but I will stick to the conventional way of roasting in the oven. How people got it to brown is a mystery to me.

This was excellent! I can't imagine a more delicious combination of chocolate & coffee. I used coarsely chopped walnuts because I had those on hand, but other than that followed the recipe exactly. The texture & taste are wonderful. Like many breads like this, it is better if left to sit wrapped up overnight. I am going to bake several of these to give for St. Valentine's Day goodies.

Despite following advice of other reviewers, this absolutely fell apart to the point it would have to be served with a spoon. I couldn't bear to even present it to my husband. Smelled good, but very unappetizing looking because of its looseness. Won't try it again.

Delicious, but delicate. Easy to make, rises beautifully.

Wonderfully easy to make and delicious!

Delicious. I used all red peppers because they were a good buy.

Wow, this bread is fantastic. Thank you so much for posting it. I made it sort of spur of the moment for small dinner with myself and 2 co-workers. I was kind of taking a chance, because bread can be tricky sometimes. It turned out beautifully and they went crazy for it and so I sent them home with the 1/2 loaf that was left. It was so easy to make, I can make another tomorrow. Very easy to knead, and just a beautiful, impressive bread.

I made these last night up to the stage where I formed the rolls. Then I refrigerated them overnight, let them rise about 1 1/2 hrs. this morning, and baked them. They came out beautifully. I didn't use the canned sweet potato, I microwaved 2 sweet potatoes and whiped them up to use in place of the canned. Other than that, I followed the recipe as written. Thanks, Sherlie!

I made this recipe because I needed applesauce for another dish and didn't have any. Turns out it is great all on its own! So easy, why didn't I do this before?

Very, very good! I have been looking for a recipe with this particular taste and texture for years, after losing a similar recipe. It is wonderful and easy to prepare. Thanks so much for sharing this recipe.