EUREKA! After years of searching I have finally found an easy, light, and tasty bread! I have made over 12 loaves with this recipe and each one has been great! I took the advice of reducing the sugar to 1/2 c., but it was good with 2/3 c. too. If you are going to use sweet toppings less sugar is better. Also, I "proofed" the yeast until it formed a 1-2" head(15-30mins), sifted the flour, did both risings in the oven set on "warm", covered the loaves with foil the last 10 mins to prevent overbrowning, and brushed the with melted butter after baking. I have used both all-purpose and bread flour didn't make any difference. Awesome! Thank You!
Made this at my husbands birthday dinner request.Although I used a different sauce recipe this was a great guide for the amount of cajun spice to add. I cut it down to 1 tblsp. and it was perfect for us. I used cooked shrimp and must have sauteed it too long because it was rubbery. Next time I'll start with raw shrimp. We loved it! My husband had leftovers of it the next day and keeps asking when I will fix it again!
Excellent! Very Rich! I took the advice of browning the flour to darken the gravy. That was an experience. Next time I'll open the windows first. I will try this without browning the flour next time, I think it may have altered the flavor. My husband says it was perfect..don't change a thing! My gravy hating children even loved it! Thanks
This is a great recipe. Never having baked in a coffee can I didn't know what to expect. Make sure your oven rack is on "B". I had mine on "C" and lost the crown off two cans when I pulled them out and had a mess in the oven. Also, I used 1 2/3 c. fresh baked pumpkin (1 small baking pumpkin) instead of canned, & baked it a few minutes longer. It was perfect!
Outstanding!I have used this recipe many times and everytime it turns out great! I took the advice of others and omitted the lemon/almond extracts. I also used 2T honey instead of molasses & 5c. of flour. I have made them different sizes and have also frozen the dough for future use(I like the rolls this way best). I also made loaves out of this recipe and french toast too! It is so versatile, sweet, and yummy! My family gets so excited when I tell them we are having this bread/rolls with dinner!Thanks Diana for sharing this wonderful recipe!!!!!
I don't know what I did wrong but my turkey came out salty and water logged! Even after the button popped and I gave it another 1/2 hour in the oven it still did not taste done. Maybe I'm just not used to tender, salty, overly moist turkey. I gave it 3 stars though because my husband thought the dark meat was pretty good. Might try it again but not for a while.
Definitely Rockin!!!!!!!!! I cut this down to 12 oysters but made the stuffing for 48 and froze the extra for future use. This was the first time I had scrubbed and boiled oysters. Next time I will scrub them better because if we weren't careful how we ate them we had sand in our Rockafellers. Thanks for the great and easy recipe!
My husband loved these mushrooms! He said they were even better heated up in the microwave the next day. I used a couple that we had left over chopped up into an omelet. Next time I will use only fresh or frozen crab though. I thought they were a little on the fishy side.
Oh My Gosh! This was the bomb at our house. I made the dough and fixings and everyone filled their own to bake. I cut the dough into 6x6" pieces and formed them like "hot pockets". Still munching on leftovers (it makes alot for four) 3 days later! My husband and I fought over the last 1/2. I made the dough ahead & folded it in thirds and refridgerated it while fixing the rest. Pulled it out, puched it down, rolled to final size, sliced, filled, sealed and baked as directed. I also added 1 xtra Tbls. sugar and a 2 second count of olive oil to the dough, and did not do this in a bread machine. Very versatile dough! Outstanding! Easy! Thanks for submitting this recipe!*Also, baking on parchment paper keeps it from sticking, over browning, and makes clean up easy.
OMGosh!! Fabulous!! I am also from IN and have been looking for a great Sugar Cream Pie recipe like Mrs. Wick's and my Grandmother's. This is it!! I followed the filling recipe exactly. Like one person said before, you have to keep stirring over med/high heat and wait for the "magic" where the butter floating on the top disappears and all of a sudden you have pudding and the mixture thickens. Stir a couple of minutes longer, reducing your heat just a bit. Stir in your vanilla and voila! I added 1 1/2 drops of yellow food coloring after the vanilla for color. Also I made my own pre-baked crust with 1 1/4 c flour, 1/4 t. salt, 1/2 c. butter, 1 t. sugar, & 4 t. water. It was so flaky and the filling was so good! The only thing I thought of was that this recipe screams for Chocolate Frosting III drizzled over the top after it is fairly cool! Then it would taste just like an eclair!! Yummy!! Thanks!
Wonderful!! I kept asking my mom for My Grandma Mary K's chocolate sheet cake recipe. She couldn't find it so I used this one. It was fabulous! It tasted just like I remembered. It also does taste like a hostess cupcake and if I can find a good filling recipe I will make cupcakes out of it with cream filling. Yum!! I did not have chocolate squares so I used 6 T. cocoa + 2 T butter. I frosted it with Chocolate Frosting III from this site. *Note: Mom found grandma's recipe and the only difference was that she added another 1/2 c. of shortening which I do no think is necessary. This recipe is terrific!! Thanks!