These are perfect cookies! I have had so many complements on them. My favorite variation: After the cookies have cooled, Melt some semisweet baker's chocolate and put a spoonful on the bottom of a cookie-- then sanwich it with the bottom of another cookie. The chocolate acts as a glue, and they become sandwich cookies. Delicious! However, make sure that your cookies cool totally flat for this to work.
I could not get this recipe to work for me. The breading fell off while cooking.
I expected a dense and sweet cake, but it was extremely light and fluffy. I was very unimpressed.
The texture of this cake was great, and I liked it quite a bit with a thin vanilla sugar glaze. But I brought it to a party, and nobody liked it! I had to explain to people that it was supposed to taste like caramel, but nobody was sold. I'm certainly not going to make it again.
The rum/pineapple/coconut mixture was delicious, but the cake, unfortunately, was not as moist as I would want. I guess the sauce did not penetrate to the bottom of the cake. I would definitely make this again, but maybe next time I will poke holes in the bottom and fill the cake, then after an hour turn the cake right-side up, and penetrate the top of the cake with the sauce. I'm sure that would be rummy and delicious!
Great consistency! A very easy recipe. I loved it.
This bread was mediocre at best. Boring wheat bread with a few raisins thrown in. My husband won't eat it, so I'm using it for French toast.
Great recipe! My husband loved it. It's a little more like a polish egg bread than a normal bread, though. I also made a great version of this bread with a few modifications: I substitutes half the flour for whole wheat pastry flour, and I added half of a cooked yam to the mix (and omitted the raisins and rum). Yummy! An excellent bright yellow potato bread. I highly recommend it.
I used all the substitutions suggested by the previous user (pineapple, applesauce, etc). WOW what a great carrot cake. I made a wedding cake out of this lovely recipe, and filled the inside with pineapple whipped cream. Delicious. Everyone raved about it for weeks.
So I made a few substitutions, but it turned out great! I used 1/2 white whole wheat flour (my new favorite flour!). I also used honey instead of sugar. Turned out perfect in my bread machine. Yay!
This delicious recipe has the flavor of a buttermilk biscuit, thanks to the addition of baking soda. I made a few changes, but it still turned out wonderful. I didn't have buttermilk, so I used reduced-fat sour cream instead. I also used 1/2 white whole wheat flour. These changes probably added some density to the bread, but still turned out delicious.
My bread did not rise the second time. I believe that I did everything correctly. The bread turned out very dry and dense, with an unpleasant texture. Luckily my husband was willing to eat it anyway.
