Panamanian Gingerbread (Yiyimbre) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 5, 2011
Really good! I would definitely make it again!
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Reviewed: Apr. 2, 2011
I wanted to like this. I read the reviews before making it, and added apple sauce to moisten it and give it a little more lift. It has a good taste, but still needs a little "something", and it is too dense.
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Cooking Level: Intermediate

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Reviewed: Feb. 28, 2011
I love this RECIPE!
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Cooking Level: Expert

Home Town: Nampa, Idaho, USA
Living In: Goldendale, Washington, USA

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Reviewed: Nov. 7, 2010
Reminds me of home! My nanny was from Bocas del Toro and she use to make it adding: 4 egg yokes 8 oz of butter instead of vegetable shortening 10 oz of sugar For added flavor I also sprinkle some coconut on top. Huge favorite in my household!
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Reviewed: Feb. 19, 2010
bad reciepe for bread, no liquid or egg, only one binder which is a small amount. I added 1 whipped egg whites, 1 egg yolk and a tsp of milk and it came out better - still was too chewy though due to too much molasses.
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Reviewed: Jan. 30, 2010
Are there supposed to be eggs in this recipe??? Mine came out flat as a pancake and dense as a brick and slightly scorched 34 minutes in the oven. Is the temperature correct??? Very disappointed. Having guests tomorrow and meal is Panamanian themes after a trip to Bouquete with a group. Bummer.
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Cooking Level: Professional

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