velvet_sj

"Made recipe as written, this afternoon. Unfortunately, my bread didn't rise much. I went back over it to make sure I did nothing wrong, and realized that the lack of sugar, could be the problem. As I understand it yeast needs sugar to grow - even when you proof yeast, you use sugar..... so that's my guess. Of course it doesn't have to be plain..."

Mar 31, 2012 on Food.com

"Ok, I was REALLY skeptical about this, but had to attend a pre-Thanksgiving gathering this evening, so I decided to make this, so there would be SOMETHING there I could eat without feeling toooo guilty. The joke was on me, because this went over better than any other desert there. I used a spice cake mix, one can of organic pumpkin, just under a..."

Nov 20, 2011 on Food.com

"I think I looked at every single recipe for carrot cake on this site, and narrowed it down to 4, in an effort to find one like my Mother used to make - then narrowed it to 2, - I chose this one over one that was almost identical, except this one used more flour, both had the exact same amount of oil (the other just seemed like it would be tooooo g..."

Jun 5, 2011 on Food.com

"This recipe is amazing - and just like my mom's. She had taught me to make cornbread when I was young, but she just 'showed' me there was no recipe - and then I didn't make any for like 12 years (after moving to California, no one really wanted true Southern Style cornbread, but as I was making this, it all came back. Thanks so much for posting..."

Jan 31, 2011 on Food.com

"I lost my recipe for these, so have been looking at many of the ones posted. Almost all of them, people mention in their reviews, problems with the crust. The key is to drizzle the condensed milk over the crumbs, before adding the other layers, then taking a fork and pressing everything down, starting at one end of the pan and working your way a..."

Dec 21, 2010 on Food.com

"Hi all... noticed folks were having trouble with the base crumbling - the original recipe from umm Eagle brand milk, had you melt the butter sprinkle evenly with the crumbs, and THEN drizzle with the eagle brand milk, instead of doing it after layering all the other ingredients. Have made it that way for years, and never had trouble with the cook..."

Dec 21, 2010 on Food.com

"We just sprinkle a handful of chopped pecans on top of the batter in the waffle iron, instead of to the bowl. This way you can have pecan waffles or plain, since not everyone eats nuts. Grew up with Waffle House, and the malt is definitely key to getting their exact flavor."

Nov 30, 2010 on Food.com

"Not that this recipe needs another rave review, but it certainly deserves one. I made these about a year ago, and lost the dang recipe. Searched for about 2 hours on here, and finally found it, thank goodness. We just made a double batch, and are in oatmeal cookie splendor. I've also printed two copies, saved it to my main cookbook, and emaile..."

Nov 11, 2010 on Food.com

"I gotta tell ya, every single time I've ever made banana nut bread, it's been dry and funky. I guess because you start with a cake mix, it ensures moistness I don't know. But this is the best banana nut bread I've ever had, period. Only change I made was to increase the nuts to 1 1/2 cups. Baked in a bundt pan. It was easy to make, and taste..."

Jul 14, 2010 on Food.com

"I've been using the exact same recipe for years - it just makes sense. The only thing I do differently, is to bake the sweet potatoes, rather than boil. It's super easy to peel them this way, and they retain even more flavor. I was gonna post this recipe, but saw your's. Kudos!"

Nov 25, 2009 on Food.com