This corn bread is AMAZING. I followed the recipe to the letter, and I would not change a thing. It is delicious and has a wonderful texture. Without a doubt the best corn bread I have ever tasted. I have found my new favorite corn bread recipe. Thank you for sharing!
I made this recipe exactly as written, and it was perfect - moist and light texture, delicious flavor, and great presentation. This was my first angel food cake, and it turned out so well, there is no need to search for a better recipe. This one is going in the recipe box. Thank you for sharing this delicious recipe.
This bread is DELICIOUS!!! I don't have a bread machine, so I made it the semi-old fashioned way with my kitchen aid mixer. I was out of olive oil - used regular Crisco oil. Still turned out fantastic. Wonderful texture, and the flavor is outstanding. Next time I'll use olive oil. I can't imagine it could get any better, but it's worth a try. Thanks for sharing. This one is a keeper for sure!
Our family has been making strawberry pretzel dessert for at least 25 years. Even though it's called a salad, we always serve it as dessert. A couple suggestions that might help with the crust... I only use Rold Gold twist pretzels. I've tried other shapes, and other brands, and Rold Gold twists are the best for this. Do not pulverize the pretzels. In fact, I do not use the fine powder stuff in my recipe. Crush the pretzels until they resemble chunky nuts. Crush them just enough that they do not resemble pretzels anymore. I put my pretzels into a large ziplock, and hit/grind them with a soup can. Then I measure out the larger pieces for my recipe, and leave the powdery/salty bits out. If a few large pieces remain - you can crush them in the pan to break them down a bit. Also, my recipe calls for 2 cup of pretzels, 1 cup of butter and no sugar. With the other layers being so sweet, I don't think the crust needs sugar. Whether you serve it as a salad or a dessert, this is a delicious recipe!
Made these for Easter for the first time. It was a last minute change of recipes, and I hit a home run. I didn't have fresh parsley on hand, so I garnished with very light sprinkle of paprika. Next time, I will be sure I have parsley, because I think it would only add to the deliciousness. The other deviation I made was to follow some of the other suggestions and grate the red onion rather than mince it. And that became my only "issue" with these eggs. First of all, I used our home grown chicken eggs, so the yolks are much more yellow than store bought eggs. Then, when I grated the red onion, it turned into a slurry of greyish looking yuck. In spite of my better judgement, I added that to the bright orange yolks, and the result was just what I should have expected - not a very appetizing color. Next time, and there will be many next times, because everyone loved these, I will mince the onions as the recipe calls for - that will eliminate some the the juicing I got when I grated the the onion. If I decide that I like the grated onion better, I will experiment with a non-red onion. I have been looking for the "perfect" deviled egg recipie, and I think I found it. Thank you for sharing this Stephanie V!
Thank you for sharing your family recipe. One bite, and I could understand why they have been loved through the generations. These cookies are fantastic. I used full-flavor molasses, Crisco, and a homegrown egg. These cookies are prefect as written - no need to change a thing.
