This makes a very tender, flaky and flavorful crust. I had used the same pie crust recipe for 25 years with only good results and compliments. Very similar, but mine did not include the egg. But I like to try new things sometimes, so I thought I would give this recipe a try. Now, I will be using this recipe all the time. I found that since my eggs were extra large, I did not need to add all the liquid. Next time I will beat the egg into only 1/4 cup ice water, sprinkle into the flour mixture, mix lightly and then add more ice water, if needed. Thank you for posting!
I just made this the other day when I was looking for new ways to serve pasta. I am not surprised to find it featured in the daily recipe emailing. I used lower sodium bacon (the only thing we ever have), three fresh tomatoes and a small yellow onion (again because this is what I had on hand). I omitted the added salt and poured off the extra grease and added a bit of extra pepper. As I found the sauce a bit dry for our tastes, I did about 1/4 cup of no-sodium chicken broth and simmered. I added the bacon, parmesan cheese and some parsley to the pan just before serving and sprinkled a handful of crumbled fresh mozzarella on top on the plates. Very tasty and well received by my husband, college age daughter and her friend. I gave it five stars because, although I did not follow the recipe as written, this is an excellent "idea" recipe to enjoy and be creative. I will make this again. Next time, I am thinking I might try the sauce with the cream mentioned by another reviewer, instead of the chicken broth. I am thinking that another time I might vary by adding grilled chicken pieces. Thank you for the versatile recipe.
Simply Wonderful! A very tender crumb ... moist ... sweet ... delicious! Since I had only 4 average size bananas, which made about 2 cups mashed, I added 1/2 cup softened butter, 2 eggs, 1/2 cup sour cream, 1 tsp vanilla, 1 tsp cinnamon. I used 2 and 1/2 cups flour, 1 tsp baking soda and 1/4 cup chopped walnuts. I left out the salt to reduce the sodium, as I always do when baking anything but yeast bread. I did add a dash of nutmeg, as my family likes this spice. I also sprinked the top with the cinnamon sugar mixture. I made one large 9x5 loaf and six muffins. I baked the muffins for 18 minutes at 400 degrees. When I took them out, I then reduced the oven to 325 degrees put in the loaf right away and baked the loaf for 1 hour and 15 minutes. I enjoyed a muffin with a cup of tea while the bread was baking and filling the house with it's wonderful aroma. Thank you for the recipe.