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"I must say that I am impressed. Although I would have liked it a little sweeter I still think it is close to perfect. I followed the recipe to the T. I baked all four loaves at the same time at 375 for 40 minutes and it was perfect. One thing I do with all my homemade bread is to put a pie plate filled with water on the bottome rack of my ove..."
Mar 30, 2008 on Food.com
"I thought this was a great recipe. I don't know what I did wrong but I ended up with a cross between the taste and texture of an english muffin and half pita. They were very good though. I topped some with steak, chipoltle ranch and mozzerella and some with pizza sauce pepporoni and cheese and some the next morning toasted with peanut butter (..."
Dec 30, 2007 on Food.com
"My husband and I LOVED this recipe. The only changes I made was to use left over rotisserie chicken from the market and I used fresh "hot salsa" pepers from my garden. I will be making this a regular on my supper plans."
Aug 20, 2007 on Food.com
"I LOVE this recipe!! I used gala apples. This is a absolute make again. Thank you for such a great recipe."
Sep 10, 2006 on Food.com
"I LOVED these. They have just the perfect amount of sweet/salty blend. I shared these with some family members and they wanted the recipe. This is a keeper!!!! Thanks"
May 24, 2006 on Food.com
"This is one of the best pies I have ever tasted. I used the walmart brand honey oat granola bars. This is the thrid time I have made this pie in two weeks. Everyone wants the recipe."
Sep 20, 2005 on Food.com
"This is the first angle food cake. I only had 7 eggs on hand so I made the five remaining egg whites from Wilton Meringue Powder and water. (2 tsp powder to 2 Tbsp water makes 1 egg white. I also baked this in a stone bundt pan. I was very pleased with how it turned out. I am not big on almond flavor so next time I will only use 1/4 tsp of al..."
Sep 8, 2005 on Food.com
"DH and I loved this dish. I doubled the sauce portion and used 6 thin cut pork loin chops. I browned my chops in a skillet on the stove. The sauce was wonderful. This will absolutly be made again."
Sep 2, 2005 on Food.com