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"Thanks, Rhonda, for a wonderful recipe! I made the batter exactly as directed, but made cupcakes (easier to serve/share at work. This yielded over 30 cupcakes. The first dozen I filled half full, but they were very small, so after that I filled 3/4 full, which seemed just about perfect. My batter was very light (probably got carried away with..."
Apr 15, 2013 on Food.com
"This was good, but not quite sweet enough for me. Also, I may have needed to bake it just a little longer. It was very moist (sticky and didn't hold together very well. I'll share it with coworkers tomorrow and get more feedback. Chilling it may make a difference in texture."
Feb 26, 2013 on Food.com
"Absolutely heavenly! I'd never had homemade apple butter and always liked the store-bought kind. Now I'm totally ruined for it! Even DH loved it, and he wasn't all excited about it at first. Yield was spot-on, I followed the recipe exactly and got 3 pints plus about a half-cup. I got a rather late start and it wasn't quite done after 8 hours..."
Feb 26, 2013 on Food.com
"Excellent! I did substitute serrano peppers from my garden for the green chilies (what I had on hand and my family and guests raved! Switched the crock pot to "keep warm" from low after about 6 1/2 hours, and it kept very nicely for late risers. I do recommend using a liner (oven bag works just as well as any recipe similar to this will make ..."
Sep 8, 2012 on Food.com
"Excellent gazpacho! It was all I could do to put this away to chill! I did substitute a handful of seranos & jalapenos from the garden (what I had on hand and it was absolute perfection! Thanks for posting this wonderful recipe!!!"
Aug 11, 2012 on Food.com
"This recipe makes a lovely, chewy challah. I used my KA mixer and did have to add quite a bit more than 4 cups of flour (I used bread flour and it was a very humid day, so not sure what made that difference. However, it turned out very nicely and was delicious! My rising time was also greatly reduced (about 45 minutes, as opposed to the 2 hours..."
Feb 5, 2012 on Food.com
"Excellent. I brushed with ghee, garlic, parsley, sea salt and pepper prior to baking on a pizza stone. As a visual twist you can add a small amount of turmeric to the ghee mixture. It comes out a beautiful golden color with browning in spots and on the edges. Also, I only baked six minutes on the hot stone flipping at 3 minutes. Your mileage ..."
Jan 26, 2012 on Food.com
"Very good. I should've let it cool a bit more, it didn't come out of the pan cleanly. But very moist and tasty. CHOCOLATE-Y!!!! Also got rave reviews from my friends at a luncheon. Yummy cake (and I'm not a huge cake fan!"
Jan 14, 2012 on Food.com
"I made these for a weekly potluck luncheon and got rave reviews. I didn't have any vanilla extract, so substituted a few vanilla bean scrapings and grand marnier. I found the crust maybe a bit too thick, but I did double the recipe and used a 9X11 pan. Overall, though, an easy and delicious treat!"
Dec 10, 2011 on Food.com
"Excellent recipe! My very first attempt at cheesecake and it came out perfectly! Very rich & creamy, thanks for sharing!"
Nov 26, 2011 on Food.com