JLB

Made exactly as listed. It has the perfect sweet-tangy ratio. I may reduce the amount of sunflower seeds next time.

My favorite cornbread recipe! Easy and very moist, as is.

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I followed the recipe exactly as stated and used exact ingredients & measurements. My caramels did not set up at 242 degrees as recommended in the recipe. I was quite disappointed so I scraped the candy out of the pan back into the pot stirring until melted. Then I cooked it to 250 degrees without stirring. It turned out perfect. After the candy began to set in the fridge I began seeing the excess butter on the top so I covered the caramel with napkins on the top while it finished cooling. Everyone loved them and I will make again!

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Since I avoid all breads while "low-carbing", this recipe was quite handy. I omitted the sugar-free syrup and cinnamon though and stuffed the crepe with sausage, cheese, and a dash of hotsauce for a "Breakfast Taco".

3 found this helpful

Easy and delicious. I used a little less than 2# of spinach and added salt.

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I made this exactly as written, EXCEPT, I used rapid rise yeast and it was perfect. The dough rose well and the bread was delicious!

This recipe turned out perfectly. Cooking time for me was only 30 minutes. The recipe is simple, and the results.........excellent.

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These cookies were quite "fluffy" and soft and very bland in flavor. The dough was almost like a batter instead of being doughy. It was way too soft and we did not like them at all.

1 found this helpful

This is too much filling for a 9" pie crust, had filling left over. It was more of a chocolate chip pie rather than a pecan pie and overwhelmingly sweet. If you are wanting a traditional pecan pie flavor with a hint of chocolate, this is definitely not the recipe to try. Possibly use half of the chocolate recommended for this recipe.

3 found this helpful
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