First successful batch....everyone seems to like it!
I had my first bite while it was still cold...didn't care for the texture. Listened to my son and let it get to room temp....MUCH better. First attempt at fudge and I think it turned out pretty great. Thanks for sharing the recipe.
new family favorite at Thanksgiving.
Very good, I added garlic powder with the salt and pepper. Next time I will add a stronger cheddar, the flavor of the cheese seems rather subdued.
I made this soup for my husband (who LOVES French Onion Soup) and he says it's excellent and well worth the 5 star rating. Only difference from original recipe, was we used Havarti cheese, because the store didn't have any Gruyere.
The taste is great....however, with the amount of liquid given and the time to bake...the texture is unappealing to me. I used brown sugar instead of white sugar. I will either add more bread or less liquid next time I make it, but I will certainly try it again.
WOW! If you top this off with "Emily's Famous Marshmallows".....holy cow! Very tasty.
Just made these for the first time. They taste great, however, they are still fairly soft. They did not set up as quickly as the recipe says. Not sure if that's my mistake or if they just take longer to set. These are my son's favorite and he says to let them set out a while longer and see what happens. The flavor is great though!
Every year we eat black eyed peas on New Years Day....and every year they are sooooo boring and difficult to choke down....EXCEPT this year!!!! YUM YUM YUM! I made a few adjustments, but the basic recipe for this was amazing. I used a lot of bacon, canned black eyed peas, green chilies and some red chili paste. Other than those modifications, and I made enough for a double batch......this recipe is worth keeping and I will now make these for my family throughout the year and not just on New Years...thanks to cbjc for posting this recipe!
I doubled the swirl portion of the bread. I substituted some of the white sugar with brown sugar. I poured some of the bread mixture in the pan then added some of the "swirl"; I "swirled" it in at that point (should NOT have done that step); then I added the rest of the bread mixture and topped with the remaining "swirl" mixture. It took 55 minutes and the first swirl portion was too close to the bottom of the pan, so it has carmelized in some spots. Taste is amazing though and I will make this one again. It tasted great while warm with some butter spread on it.