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"Oh my word! This bread is excellent. I replaced the raisins with dried blueberries and a handful of toasted pecans, but otherwise followed the recipe for one loaf. My finished loaf was just about 180 deg. F after standing a few minutes and it seems perfect to me.I can't wait to try it toasted!Any change I might make would be to try ..."
"I have made these twice. Once adding a single, unpeeled slice of peach in each muffin and again dicing the peaches first. We preferred the diced peach version but both were excellent.I reserved a bit of the sugar to sprinkle over the muffins with the cinnamon before baking, and really liked the effect.Can't wait to try it with other frui..."
"I also did not make the croutons. This soup was easy and quite tastey. I made it as written, except for subbing a swirl of thick soy milk and a squeeze of lemon to my bowl in place of sour cream (I am vegan).Very good!"
"I was expecting a thicker side dish, but this was quite soupy. It tasted good, but the colour was muddy from the lentils. The bay leaf added a nice flavour, and the texture of the celery root was very nice. I did not like it much as a "soup", however.This was a blessing in disguise - leftovers used as a base for a casserole instead of "crea..."
"This turned out to have the taste of vanilla custard, with a lighter whipped texture. I don't know that I would use it to frost a cake, but it worked really well as a filling for a 9x13 sheet cake. It was my first time using a recipe for frosting that included the cooked milk/flour paste so I didn't know what to expect.Thank you!"
"I started this several days ago and have used it in recipes twice since - to great success! I wouldn't say that mine tastes "sour" - it smells more beery than tangy. But as far as starters go it seems easy to maintain, and it works very well with a wonderful flavour.I like that it had no flour so that I can add it to recipes without having t..."
"You have a lot of reviews but I wanted to post mine with the variations so people would see how versatile the recipe is!I made this using 1/2 cup potato starter made from #83012 instead of the yeast, reducing the water to 1 cup and omitting the sugar. For the flour I used 11oz unbleached and 4 oz whole wheat (by weight, which is about 3 cups ..."
"This is the best crust I have ever made! I used all butter and cut half in until it was coarse crumbs (for tenderness), then the other half to the size of small peas (for flakiness).After mixing in the water I divided the dough and chilled overnight.It rolled like a dream, and transferred without a hitch. Thank you so much for the "f..."